Fall is here, and winter comes shortly after. What’s a better way to warm things up with other than a bowl of Latin Crab Bisque? This Latin Crab Bisque is sure to set off any holiday dinner party and even a quick family minute recipe. For other recipes and for ideas be sure to check out Kerstin Sinkevicius food blog cakebatterandbowl.com or Follow her on @CakeBatterBowl.
Latin Crab Bisque Ingredients:
- 1 tablespoon canola oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1/4 cup unsalted butter
- 1/4 cup flour
- 4 cups low sodium chicken broth
- 1 12-ounce jar roasted red peppers, drained and chopped
- 1/4 cup tomato paste
- 2 tablespoons ground ancho chile powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cayenne pepper
- 1 pound fresh lump crabmeat
- 1 cup heavy cream
- Juice of 1 lime
- 1 teaspoon salt
- 1 cup cooked corn kernels (frozen)
- 2 tablespoons chopped fresh cilantro
Directions:
Heat canola oil over medium heat in a nonstick skillet and sauté onions for 5 to 7 minutes or until tender. Add garlic and sauté 1 additional minute. Remove from heat.
Melt butter over medium high heat in a large stockpot. Whisk in flour until smooth and cook one minute or until mixture starts to brown. Add chicken stock, red peppers, tomato paste, ancho chile powder, cumin, cayenne pepper, and sautéed onions to the stockpot and simmer for 10 to 15 minutes or until thickened.
Add 14 ounces lump crabmeat and use an immersion blender to puree soup until smooth or place batches in a blender and process until smooth.
Add cream to the stockpot and simmer for 2 to 3 minutes or until heated through; stir in lime juice and salt. Scoop into 4 serving bowls and garnish with remaining 2 ounces crabmeat, corn kernels, and cilantro. Makes 4 servings.
Nutrition: 580 calories, 41.1g fat, 4.0g fiber, 24.4g protein per serving
Cost: $5.31 per serving
For more recipes and ideas check out Cakebatterandbowl.com
