Creamy Corn and Crab Bisque
Since the opening of my restaurant, Soul Crab ATL, I've been in a seafood mood. Plus, it's getting cold out there and we need some good warm foods more than ever! Get in to this delicious creamy comfort food!
Corn soup!!!
Love me some good ol corn soup!!! #louisiana #homemade #cajun #cajuncooking #comfortfood #grillandchill
Dehydrated Backcountry Cajun Corn Chowder
This is my dehydrated backcountry Cajun Corn Chowder. I hope you enjoy.
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Ingredients:
15ml or 1 tbsp olive oil
2 diced onions
2 stalks of diced celery
1 diced green bell pepper
4 minced cloves of garlic
900ml or 4 cups vegetable stock
1 540 ml or 19 oz can lentils
240ml or 1 cup grated potatoes
480ml or 2 cups frozen corn kernels
30ml or 2 tbsp paprika
30ml or 2 tbsp chili powder
30ml or 2 tbsp dried thyme
2.5ml or 1/2 tsp cayenne (optional)
120ml or 1/2 cup coconut milk powder
Any opinions expressed in this video are mine and mine alone and are not related to my employer or any other organization or individual. I have not been paid to make this video or to endorse a product. If I am ever paid for an endorsement or provided other compensation I will state it clearly in the video. Any advice or demonstration I provide is just advice. The viewer should take responsibility for their own actions, follow any manufacturers warnings and directions and act safely and responsibly when travelling in the backcountry.
Spiced Shrimp And Corn Chowder Recipe
Spiced Shrimp And Corn Chowder
This recipe is loosely based on a soup / chowder we used to eat at a Peruvian restaurant here in Toronto.
Ingredients
1.5L (6 cups) fish stock (or chicken stock)45 mL (3 Tbsp) cooking oil 500g (1 pound) unpeeled medium shrimp Salt & pepper to taste1 onion, diced
5 mL (1 tsp) cumin seed1 mL (¼ tsp) cayenne 2 mL (½ tsp) paprika 1 small hot chili, pierced 250g squash, cut into ½” cubes½ small head cabbage, shredded500g potatoes, cut into ½” cubes500 ml (2 cups) frozen corn
45 mL (3 Tbsp) butter
250 mL (1 cup) 35% cream
250 mL (1 cup) frozen peas
Method:
In a small pot bring the stock to a simmer along with the shrimp shells.
Cover and simmer while you make the rest. In a large pot, heat the oil over moderate heat.
Add the peeled shrimp and a pinch of salt; cook, stirring frequently, until the shrimp are pink and firm.
Remove from the pot and set aside. Add a little more oil if needed, then toast the cumin seeds for just a moment.
Then add the onion, cayenne, and paprika to the pot.
Cook, stirring occasionally, until the onion is softened.
Add the hot chili, squash, cabbage, potatoes, and corn, to the pot.
Strain in the water / stock - discard the shrimp shells.
Partially cover and bring to a simmer, until the potatoes are tender.Add the butter, cream, shrimp and peas.
Adjust seasoning with salt and pepper.
Simmer until the shrimp is heated through.
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Shrimp and corn chowder
Shrimp and corn chowder my way.
#cooking #food #louisiana #arkansas #offgrid #outdoorcooking #outdoor #outdoors #shrimp
HOW TO MAKE SHRIMP CRAB AND CORN BISQUE A NEW ORLEANS FAVORITE
This video is about HOW TO MAKE SHRIMP CRAB AND CORN BISQUE.
Shrimp, Crabmeat and corn Bisque / The Sanders Kitchen 12-14-2021
A New Orleans Favorite Recipe.
INGREDIENTS
1 Tsp. Liquid crab boil
2 cans whole kernel corn drained
2 cans creamed corn
1 stick butter + 1/4 stick butter
¼ cup white wine Chardonnay
1/2 cup all-purpose flour
1 cup onions, finely diced
1/2 cup celery, finely diced
1/2 cup bell pepper, finely diced
5 cloves fresh garlic, minced
2 Cups heavy cream
2 quarts shrimp stock (see video)
3 Tbsp. Magic Shrimp Seasoning (Paul Prudhomme)
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 pound deveined and chopped Louisiana shrimp
2 Tbsp. Italian flat leaf parsley, minced
1 lb. lump or claw crabmeat picked
1/2 cup green onions, sliced and separated bottoms and tops.
1 Tbsp. butter to sauté’ shrimp
2 Tbsp. Olive oil to sauté’ shrimp
Dash paprika for garnish
INSTRUCTIONS
Slice each shrimp into 3 pieces if they are large.
Seasoning with 1 Tbsp. Magic Shrimp seasoning and set aside for later.
In a large Dutch oven, 7-12 quarts, add in 9 Tbsp. butter and melt on a medium heat.
Add in all onions, bell pepper, celery and garlic. Sauté’ until veggies are soft and onions are translucent.
Stir in ½ cup All purpose flour and stir well making sure to incorporate all flour into the veggies.
Pour in the Chardonnay and right after, begin pouring in the shrimp stock and mixing to ensure all flour is mixed into the stock.
Now you can add in the 2 cups of heavy cream and stir well.
Before simmering, add in all corn. Creamed and whole kernel. Stir well.
Add in all seasonings at this time.
Magic Shrimp seasoning, cayenne, black pepper, and now add in 2-3 tablespoons of green onions tops.
Chop up some fresh parsley and add this to your bisque.
Simmer with lid on stirring for no longer than 30 minutes.
During the simmer process:
Sauté’ shrimp in butter and a little olive oil to pre cook just a bit. No need to cook completely.
Reserve Shrimp.
Once your bisque has cooked for 30 minutes, add in your pre cooked shrimp, and lump crab meat.
Simmer for 12 minutes before serving.
Garnish with paprika and green onion tops before serving.
Chef’s Notes:
You can substitute Lump Crab meat for Claw Crab meat. It’s actually sweeter and costs less.