Best 14 Crab And Corn Bisque Recipes

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In the vast culinary landscape, few dishes offer the perfect balance of flavors and textures like crab and corn bisque. This creamy and rich soup is a symphony of sweet crab and earthy corn, harmoniously blended in a velvety broth. Whether you seek a comforting meal on a chilly day or an elegant appetizer for a special occasion, this delectable soup is sure to tantalize your taste buds and leave you craving more. As you embark on this culinary journey, let us guide you through the art of crafting the ultimate crab and corn bisque, ensuring that every bite is a celebration of flavors.

Let's cook with our recipes!

CORN AND CRAB BISQUE



Corn and Crab Bisque image

Hearty, creamy, and all around awesome! You can garnish with cheese, if you like, and serve with crusty French bread and a cold beer!

Provided by TATTOOCHICC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 45m

Yield 8

Number Of Ingredients 13

¼ cup butter
¾ cup onion, chopped
3 (14 ounce) cans chicken broth
3 cloves garlic
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon Cajun seasoning
salt and pepper to taste
4 ears corn, kernels cut from cob
½ cup half-and-half
3 tablespoons all-purpose flour
½ cup milk
16 ounces fresh lump crabmeat

Steps:

  • Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
  • Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
  • In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
  • Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

Nutrition Facts : Calories 218.7 calories, Carbohydrate 20.4 g, Cholesterol 58.8 mg, Fat 9.6 g, Fiber 2.4 g, Protein 14.4 g, SaturatedFat 5.1 g, Sodium 993.2 mg, Sugar 4.5 g

CAJUN CORN AND CRAB BISQUE



Cajun Corn and Crab Bisque image

This creamy, Cajun crab soup has been in my family for years. It's comfort food during the winter, a 'stick to your bones' soup!!

Provided by Jodi Hanlon

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 50m

Yield 8

Number Of Ingredients 18

3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon minced garlic
1 large celery stalk, minced
Cajun seasoning to taste
1 cup chicken broth
1 ½ cups frozen corn kernels
1 bay leaf
2 cups milk
2 cups heavy cream
1 teaspoon liquid shrimp and crab boil seasoning
1 pound fresh lump crabmeat
¼ cup chopped green onions
½ teaspoon Worcestershire sauce
salt and black pepper to taste
Additional chopped green onions

Steps:

  • Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
  • Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 16.3 g, Cholesterol 131.3 mg, Fat 30.1 g, Fiber 1.4 g, Protein 14.8 g, SaturatedFat 17.6 g, Sodium 522.7 mg, Sugar 5 g

QUICK N' EASY SHRIMP AND CORN BISQUE WITH OPTIONAL CRAB



Quick N' Easy Shrimp and Corn Bisque With Optional Crab image

Ready, Set, Cook! Special Edition Contest Entry. This is a quicker version of Corn and Shrimp Bisque. It really doesn't take that long to cook Bisque, unlike what most people would think. It is a great feel good recipe for that cold winter night. The simply potatoes are a main ingredient for speeding the process along. I created it myself and everyone asks for the recipe when i serve it.

Provided by donald_reb

Categories     Crab

Time 45m

Yield 12 + servings, 8-12 serving(s)

Number Of Ingredients 14

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
2 (15 ounce) cans corn
2 lbs devained fresh shrimp (LA Gulf Shrimp if possible)
16 ounces white lump crab (optional)
2 red bell peppers, diced
1 large onion, diced
3 garlic, chopped
1 bunch green onion, chopped
2 (10 3/4 ounce) cans cream of shrimp
3 -4 cups shrimp stock
1 -2 teaspoon crab boil
Tony Chachere's Seasoning
15 ounces creamed corn
3 -4 cups heavy cream

Steps:

  • Peel and devein shrimp. Place the peelings and heads if you have them, in a stock pot with 4 cups of water to boil and reduce making a stock. In a separate pot saute the fresh seasonings (onions, garlic, red peppers, green onions. When these are soft, add the bag of simply potatoes and 1-2 t crab boil and mash. Saute for apx 10 min til soft. Add Cans of Corn and Cream Corn and saute for apx 5 min until incorporated. Add cans of cream of shrimp soup and incorporate. Next, i may use the hand blender to blend all of the above items. Next add shrimp stock until the consistency of soup and bring to a boil. Add the shrimp and simmer for 5-10 min then add heavy cream. After all ingredients are fully mixed and shrimp are pink add the lump crab meat and season with tonys if necessary until heated and serve with some slivers of green onions on top. ENJOY.

Nutrition Facts : Calories 587.2, Fat 36.3, SaturatedFat 21, Cholesterol 265.5, Sodium 850.8, Carbohydrate 48.4, Fiber 5, Sugar 9.4, Protein 24.1

CORN AND CRAB BISQUE, NEW ORLEANS SCHOOL OF COOKING



Corn and Crab Bisque, New Orleans School of Cooking image

Make and share this Corn and Crab Bisque, New Orleans School of Cooking recipe from Food.com.

Provided by Momginerd

Categories     Crab

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 cup flour
1/2 cup butter
1 quart heavy cream, warm to room temperature
1 quart chicken stock
3 tablespoons cajun seasoning, to-taste, the school uses Joe's Stuff
2 garlic cloves, minced
3 tablespoons garlic, dehydrated flakes
1 twig thyme (dried is ok)
1 twig rosemary (optional)
1/2 lb crabmeat (claw)
24 ounces corn, with liquid (frozen is ok)
2 tablespoons clove crab boil seasoning (liquid)
1 cup green onion, chopped
1 tablespoon parsley, chopped

Steps:

  • In a saute pan, make the blonde roux first. Melt butter on low-medium heat, then add flour and wisk continuosly for about 10 minutes until it starts to turn light blonde color and smells a little 'nutty'. Time may vary; it's more about the color and smell.
  • Add roux in a cold stock pot to stop the cooking, and add cold chicken stock and corn. Bring to a boil, stirring occasionally. Reduce to simmer, add fresh garlic and garlic flakes, thyme, and rosemary (if desired). Simmer for 10-12 minutes.
  • Add cream, crab, cajun seasoning, crab boil seasoning. Simmer another 10 minutes.
  • Add half the green onion, and half the parsley, mix and serve. Garnish with remaining green onion and parsley.
  • Optional: can add gouda, cheddar, or blue cheese for little kick!

Nutrition Facts : Calories 932.4, Fat 78.1, SaturatedFat 47.1, Cholesterol 278.7, Sodium 745.1, Carbohydrate 44.8, Fiber 3.6, Sugar 8.3, Protein 19.9

LOUISIANA CORN AND CRAB BISQUE



Louisiana Corn and Crab Bisque image

This recipe comes from one of our local chefs, Patrick Mould. He calls it the quintessential Louisiana Bisque. I would have to agree with him.

Provided by Luby Luby Luby

Categories     Crab

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 19

3 tablespoons butter
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/4 cup chopped red bell pepper
1 tablespoon minced garlic
2 cups chicken broth
1/2 cup dry white wine
3/4 teaspoon dried thyme leaves
1/2 cup blond roux (1/4 cup vegetable oil and 1/4 cup flour)
3 1/2 cups heavy whipping cream
1 teaspoon salt
1/2 teaspoon white pepper
1/8 teaspoon ground cayenne pepper (or to taste)
1 teaspoon hot sauce
1 cup cooked corn
1 lb lump crabmeat
1 tablespoon chopped flat leaf parsley
1 tablespoon chopped green onion

Steps:

  • In large heavy saucepan heat butter over medium heat.
  • Add onion, celery, all of the chopped peppers and garlic.
  • Cook for 5 minutes.
  • Combine 1/4 cup oil and 1/4 flour in small saucepan and cook over medium heat for approximately 3 minutes (do not brown) and remove from heat.
  • Add chicken broth, white wine and thyme to vegetable mixture and bring to a boil.
  • Quckly whisk in blond roux (reserved oil and flour mixture) to vegetable mixture.
  • Whisk in heavy cream, reduce heat and simmer until cream is blended and beginning to thicken.
  • Add salt, white pepper, cayenne pepper, hot sauce and corn.
  • Simmer 5 minutes.
  • Add lump crabment, parsley and green onions, being very careful not to break up crabmeat.
  • Simmer over low heat until heated through, about 5 minutes.

NEW ORLEAN'S CORN AND CRAB BISQUE (OR SHRIMP)



New Orlean's Corn and Crab Bisque (or Shrimp) image

You will need to make corn stock AND shrimp stock. I suggest using shrimp since the stock will be used anyway. You may also add a little cornstarch dissolved in water at the end if you prefer this to be slightly thicker. Prep time includes time for stocks.

Provided by Kikimony

Categories     Crab

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 cup butter
1 (11 ounce) can creamed corn
3 cups cooked fresh whole kernel corn (reserve stock, approx. 9 large ears)
1 lb lump crabmeat
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped red bell pepper
1/4 cup diced garlic
1/2 teaspoon seafood seasoning (I use blackened Redfish Seas.)
1/8 teaspoon crab boil
1 cup flour
1 1/2 quarts corn stock
1 1/2 quarts shrimp stock
1 lb boiled shrimp, peeled (optional)
1 pint heavy whipping cream
1/2 cup sliced green onion top
1/2 cup parsley
salt
white pepper

Steps:

  • Melt butter; add corns, celery, bell pepper, onions and garlic- saute for 5-10 minutes.
  • Add flour and whisk until white roux is achieved- DO NOT BROWN.
  • Add stocks, seafood seasoning and crabboil stirring while adding.
  • Bring to a low boil, then simmer and cook for 30 minutes.
  • Add heavy cream, green onions and parsley and cook for 5 minutes.
  • Add crabmeat and shrimp.
  • Season to taste, simmer for 3-5 more minutes.
  • You may add cornstarch dissolved in little water if you prefer this thicker.

CAJUN CORN AND CRAB BISQUE



Cajun Corn and Crab Bisque image

Make and share this Cajun Corn and Crab Bisque recipe from Food.com.

Provided by pammyowl

Categories     Crab

Time 50m

Yield 8 serving(s)

Number Of Ingredients 18

3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon minced garlic
1 large celery, minced
cajun seasoning
1 cup chicken broth
1 1/2 cups frozen corn kernels
1 bay leaf
2 cups milk
2 cups heavy cream
1 teaspoon liquid shrimp and crab boil seasoning
1 lb fresh lump crabmeat
1/4 cup chopped green onion
1/2 teaspoon Worcestershire sauce
salt and black pepper
additional chopped green onion

Steps:

  • Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
  • Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.

CORN AND CRAB SOUP BISQUE CHOWDER



Corn and Crab Soup Bisque Chowder image

Found this recipe for Zaar World Tour 5 on real cajun recipe website...looks tasty... this is what it said;The 2007 Lacombe Crab Cook-Off Festival truly has something for everyone. The community of Lacombe, Louisiana welcomes its visitors with a weekend of fun and pure pleasure. Great entertainment, great food, wonderful artwork, carnival rides, and friendly folks, all set under the majestic live oaks at John Davis Park DO WE HAVE CRABS? Why sure we do (in LeCompte). We have boiled crabs, we have crab cakes, we have soft shell crab poor boys, and more. More could maybe be this dish.

Provided by Thea

Categories     Chowders

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 12

2 cups butter (1 pound)
3 cups chopped corn
1 cup chopped bell pepper
1 cup chopped celery
3 cups chicken broth
3 (15 ounce) cans corn or 6 ears fresh corn
cans Carnation Evaporated Milk
2 lbs crabmeat
2 pints half-and-half
2 (10 1/2 ounce) cans cream of potato soup
1 cooking spoon flour
black pepper and oyster crackers (optional)

Steps:

  • Sauté pepper and celery in butter until completely softened. While stirring add the flour until dissolved. Add the chicken broth, corn, and crab cooking and stirring for five minutes. Add the milk , cream and potato soup stirring and blending until thoroughly heated throughout.

CORN, CRAB AND SHRIMP BISQUE



CORN, CRAB AND SHRIMP BISQUE image

Categories     Soup/Stew     Shellfish     Vegetable     Appetizer     Low Fat

Yield 6-8 servings

Number Of Ingredients 8

-1 small onion
-1 stick of butter or low fat margerine
-2 cans of cream of celery soup (low fat)
-1 can of cream of mushroom soup (low fat)
-2 cans of cream corn
-1 qt. of fat free Half & Half
-1.5 lb pkg. imitation crab meat
-1 small pkg. frozen pre-cooked shrimp

Steps:

  • 1. Slice onion and saute' in the butter until transluscent. 2. Add crab meat and shrimp. Cook until thawed. 3. Add canned soup and corn. 4. Lower heat and stir in Half & Half. 5. Cook slowly on medium heat until heated through, stirring frequently.

CRAB AND CORN BISQUE



Crab and Corn Bisque image

Make and share this Crab and Corn Bisque recipe from Food.com.

Provided by Mary Anne

Categories     Crab

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/4 cup chopped onion
1/8 cup butter
1 teaspoon flour
1/4 teaspoon curry powder
2 cups frozen corn
2 cups milk
1/2 cup heavy whipping cream
salt
pepper
1 (6 ounce) can crabmeat

Steps:

  • Add onion and butter to soup pot and saute.
  • Add flour and curry powder.
  • Cook for 2 minutes.
  • While this is cooking, chop corn in food processor or blender.
  • Add corn to onion mixture and cook for 5 minutes.
  • Add milk, cream, and salt& pepper (to taste).
  • Bring to boil.
  • Stir in crab meat.
  • Serve hot.

CORN AND CRAB BISQUE



Corn and Crab Bisque image

This delicious bisque comes from the Louisiana Lagniappe restaurant in Destin, Florida. The restaurant is wonderful and serves complimentary hushpuppies as you wait for your order.As you're eating on the deck, you can watch the sun set. From a June 2006 issue of Bon Appetit.

Provided by Leslie in Texas

Categories     Crab

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 17

1/4 cup unsalted butter, plus
3 tablespoons unsalted butter
6 tablespoons all-purpose flour
3 cups onions, chopped
1 cup red bell pepper, chopped
1 cup celery, chopped
6 garlic cloves, minced
2 teaspoons dried thyme
1/2 cup dry white wine
6 (8 ounce) bottles clam juice
2 cups fresh corn kernels (or 2 c. frozen corn kernels,unthawed)
1/2 cup heavy cream
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon cayenne pepper
1 lb fresh crabmeat
3 green onions, thinly sliced
chopped fresh parsley (garnish)

Steps:

  • Melt 1/4 cup butter in small saucepan over medium-low heat.
  • Add flour and cook 2 minutes, stirring constantly(do not brown); remove roux from heat.
  • In large heavy pot, melt remaining butter over medium heat.
  • Add onions,bell pepper and celery;saute until the onions are tender, about 10 minutes.
  • Add garlic and thyme and cook 2 minutes.
  • Add wine and simmer until wine is absorbed, about 2 minutes.
  • Whisk in roux.
  • Add clam juice and corn and bring to boil.
  • Simmer until soup thickens, stirring occasionally, about 15 minutes.
  • Add cream, worcestershire and cayenne pepper and bring to simmer.
  • Stir in crabmeat and green onions.
  • Season to taste with salt and pepper.
  • Sprinkle with parsley and serve.

CORN AND CRAB BISQUE



Corn and Crab Bisque image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 26

1 tablespoons olive oil
1/2 cup minced onions
1 cup uncooked sweet corn from the cob
2 tablespoons minced shallots
1 tablespoons minced garlic
2 tablespoons minced celery
Essence, recipe follows
1 cup crab stock or fish stock
3 bay leaves
Salt and pepper
2 cup milk
2 cup heavy cream
1 teaspoons liquid crab boil
3 tablespoons blond roux
1/2 lump crab meat, picked over for shells and cartilage
1/4 cup chopped green onions
1/2 teaspoons Worcestershire sauce
Chives for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. Season with Essence. Add the stock, and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil.Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for 6-8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives.
  • Combine all ingredients thoroughly.

CORN AND "SHE CRAB" BISQUE



Corn and

This is my take on Corn and Crab bisque but with the authentic "She Crab" Soup recipe which originated in Charleston, South Carolina. The star of this dish, besides the crab meat, is the crab roe, so don't leave it out. It's amazing! Crab roe can be saved from boiled female crabs and stored in the freezer until ready to use.

Provided by Donna Graffagnino

Categories     Seafood

Time 1h45m

Number Of Ingredients 22

1/2 lb bacon, fried and crumbled, set aside
1 stick butter
1 bunch green onions or 1 large leek, sliced thin
4 stick celery, minced
1 small onion, diced or minced
1 Tbsp garlic, minced
1/2 large bell pepper, chopped fine
8 Tbsp all purpose flour
1 Tbsp tomato paste
pinch oregano
4 c shrimp stock or chicken stock
4 oz cleaned crab roe, from boiled crabs, mashed with a fork
1/2 c sherry
1 Tbsp lea & perrin worcestershire sauce
4 c fresh or frozen creamed corn, (or 2 cans creamed corn)
2 c fresh or frozen whole kernel corn, (or 1 can whole corn, drained)
salt, black pepper, cayenne pepper, sugar, cajun seasoning to taste
1 tsp liquid crab boil
1 lb special claw meat, picked through for shells
1/2 pt heavy cream
2 egg yolks, beaten
green onion tops, sliced thin for garnish

Steps:

  • 1. Fry bacon, drain on paper towel and crumble, then set aside. Add butter to bacon grease, then add leeks or green onions, celery, onion, garlic, and bell pepper. Saute until onions get translucent.
  • 2. Reduce heat to medium-low and as you begin to whisk in the flour, if you see that more fat is needed add a little more butter. Stir oftn to keep from burning and cook for about 5 minutes. Stir in tomato paste, oregano and worcestershire; cook another 5 minutes, stirring often.
  • 3. Stir in shrimp and/or chicken stock (4 cups total), crab roe, 1/4 C sherry, salt & pepper, creamed corn, whole kernel corn and bring to a low boil and cook for 30 minutes.
  • 4. Reduce heat to low and add crab meat, remaining sherry, and cream. DON'T BOIL. Just before serving, temper the yolks with 2 cups of soup, whisking constantly to keep from cooking the yolks, then add yolks back to the soup. Stir well. Stir in green onion tops and simmer for 10 minutes. Taste for seasoning and adjust as needed.
  • 5. This bisque freezes well. *NOTE: Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot. Crawfish tails can be substituted for the crab meat.

CORN AND CRAB BISQUE



CORN AND CRAB BISQUE image

Categories     Soup/Stew     Shellfish

Yield 8 servings

Number Of Ingredients 13

1/4 cup butter
3/4 cup onion, chopped
3 (14 ounce) cans chicken broth
3 cloves garlic
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon Cajun seasonings
salt and pepper to taste
4 ears corn, kernels cut from cob
1/2 cup half and half
3 Tablespoons all-purpose flour
1/2 cup milk
16 ounces fresh lump crabmeat

Steps:

  • Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt and pepper. Stir corn into boiling broth. Simmer 10 minutes. Reduce heat to medium low. Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half and half. Puree for 30 to 45 seconds and set aside. In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture. Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

Tips:

  • For a richer flavor, use chicken broth or vegetable broth instead of water.
  • If you don't have fresh corn, you can use frozen corn or canned corn. Just be sure to drain the corn well before adding it to the soup.
  • For a creamier soup, add a cup of heavy cream or half-and-half at the end of cooking.
  • If you like spicy food, add a pinch of cayenne pepper or red pepper flakes to the soup.
  • Serve the soup with a side of crusty bread or crackers.

Conclusion:

Crab and corn bisque is a delicious and easy-to-make soup that is perfect for a quick weeknight meal or a special occasion. With its creamy texture, succulent crab meat, and sweet corn, this soup is sure to please everyone at the table. So next time you're looking for a comforting and flavorful soup, give this recipe a try. You won't be disappointed!

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