Easy and delicious smoky crab bisque with corn, bacon bits and real crab! This creamy seafood soup is the best!
2cupscooked real crab, pulled apart
1medium onion, diced
4garlic cloves, minced
2medium celery sticks, diced
1teaspoonEACH: smoked paprika, black pepper, dried basil
2green scallions, diced
1cupcorn, fresh or canned
diced chives for garnish
Heat a large sauté pan with a tablespoon of canola oil and render the bacon slices crispy. Remove the bacon from the pan, dice into bits and then set it aside in a small bowl. Into the same pan, add the onion, garlic and celery. Sauté the mixture over medium heat until onion is translucent, about 4 minutes. Add the white wine, tomato sauce, Worcestershire, and seasonings (salt, pepper, basil and paprika) next - simmer over medium heat until mixture is reduced and thick, about 6 to 7 minutes.
Transfer the prepared onion mixture into large soup pot and add the chicken or seafood broth. Bring the soup to a simmer over medium heat for 8 to 10 minutes. Remove it from the heat and let mixture cool for about 10 minutes before transferring to blender. Puree until smooth (I like to use a stick blender - no extra dishes to wash later!). Return pureed soup to stove top.
Prepare the cream sauce for the soup: place the butter into medium saucepan and let it melt completely. Whisk in the flour and cook over low heat for 2 to 3 minutes, cooking the flour. Gradually begin adding the milk and cream, adding about 1 cup at a time and whisking until smooth after each addition. Cook the sauce for 2 minutes and then pour it into to soup.
Next, add the crab, bacon bits, corn, and green onion and bring soup back up to a simmer over medium heat. Once the soup is simmering, cook it for an additional 7 to 8 minutes until the soup thickens. Sprinkle the top with chives before serving with fresh baguette.