Corn and Crab Bisque

 

• 2 tbsp. butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium Russet potato, peeled and shredded
• Cajun/Creole seasoning to taste
• 16 oz frozen creamed corn
• 4 cups seafood stock
• 1 lb. crabmeat
• ¼ cup green onion tops

How to cook Corn and Crab Bisque

1. In a large saucepan, melt butter over medium heat. Add onions and garlics and sauté for 3-4 minutes, do not let brown. Add shredded potato and continue to cook for another 3-4 minutes. Add seasoning and cook for 30 seconds.
2. Add creamed corn and stock and simmer over medium heat for 10-12 minutes. Add crabmeat and simmer for 5-6 minutes until heated through. Do not allow to boil. Taste for seasoning. Garnish with onion tops and serve.