Description
This is not a thick soup, yet it is creamy and so smooth to the palette. The aroma when cooking makes you want some before the potatoes are soft. I have made modifications due to allergy to corn (such as rice flour). I allow mine to slow-simmer with lid slightly ajar. Stir often so the film does not form on top. I have doubled my batch and still never have any for the freezer.
Ingredients
- cooking spray
- 3 tablespoons butter
- ½ cup diced celery
- ¼ cup minced onion
- ½ teaspoon paprika
- ¼ teaspoon seafood seasoning (such as Old Bay®)
- ¼ teaspoon ground thyme
- ¼ teaspoon kosher salt, or to taste
- ⅛ teaspoon ground white pepper
- ¼ cup rice flour
- 1 cup seafood stock, or more as needed
- 1 pint half-and-half
- 1 pint heavy whipping cream
- ½ cup milk (Optional)
- 2 cups cooked crabmeat
Instructions
- Spray a stockpot with cooking spray.
- Melt butter in the prepared stockpot over medium heat; cook and stir celery
- onion
- paprika
- seafood seasoning
- thyme
- salt
- and white pepper until onion is translucent
- about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.
- Mix half-and-half
- cream
- and milk into broth mixture; decrease heat and simmer until bisque is thickened
- about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through
- about 5 minutes more.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 6