Tuesday, February 16, 2010
Sweet Pepper, Corn , Crab, And Scallop Bisque..Wow!
My plan was to start the Valentine's Day feast with a crab bisque..but time and amount of food, made it the next day's supper! I have always made a sweet red bell pepper and crab bisque, but saw in a cook book how sweet corn is also used in a similar dish...I had some left over scallops, and could see no reason not to utilize them in this recipe!
1. 1 can of low sodium chicken broth
2. 12oz. of half and half cream
3. 1 red bell pepper, chopped coarsely
4. 1/2 cup chopped onion
5. I can sweet corn, drained
6. 8oz of seared scallops
7. 12oz. cooked crab meat
8. Old Bay seasoning, to taste
Saute red pepper and onion in butter until cooked but still firm. Add chicken broth, half and half, sweet corn and heat on low. Add a cold water(2oz)and corn starch (3Tbs) mix to thicken broth. stir until hot and thickened, add seafood. Heat 5 min. and season with Old Bay to taste.
You will find this to be a filling, excellent bisque to enjoy with or as a meal!
P.S.- The photo of the locally made candy..Sweetlands! In business for 90 years, it is a great place- and they have a web site, if you're interested..