After searching high and low at several grocery stores for ancho chile powder, a frequently used ingredient in my Rick Bayless cookbook (which is awesome by the way!), I finally managed to visit our local Penzeys and pick some up. I went in for the chile powder and came out with all these other goodies too – smoked Spanish paprika, Mexican oregano, sumac berries (recipe suggestions anyone?), almond extract, whole nutmeg, and pickling spices – yay!
Since it’s suddenly December and freezing in Boston, I decided to use my new purchase to spice up my crab and red pepper bisque. I also mixed in cumin, cayenne pepper, lime juice, corn, and cilantro and will definitely be making this again. I have all the ingredients to test two more soup recipes this week and already can’t wait!
Latin Crab Bisque
1 tablespoon canola oil
1 yellow onion, chopped
3 garlic cloves, minced
1/4 cup unsalted butter
1/4 cup flour
4 cups low sodium chicken broth
1 12-ounce jar roasted red peppers, drained and chopped
1/4 cup tomato paste
2 tablespoons ground ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1 pound fresh lump crabmeat
1 cup heavy cream
Juice of 1 lime
1 teaspoon salt
1 cup cooked corn kernels (I used frozen)
2 tablespoons chopped fresh cilantro
Heat canola oil over medium heat in a nonstick skillet and sauté onions for 5 to 7 minutes or until tender. Add garlic and sauté 1 additional minute. Remove from heat.
Melt butter over medium high heat in a large stockpot. Whisk in flour until smooth and cook one minute or until mixture starts to brown. Add chicken stock, red peppers, tomato paste, ancho chile powder, cumin, cayenne pepper, and sautéed onions to the stockpot and simmer for 10 to 15 minutes or until thickened. Add 14 ounces lump crabmeat and use an immersion blender to puree soup until smooth or place batches in a blender and process until smooth.
Add cream to the stockpot and simmer for 2 to 3 minutes or until heated through; stir in lime juice and salt. Scoop into 4 serving bowls and garnish with remaining 2 ounces crabmeat, corn kernels, and cilantro. Makes 4 servings.
Nutrition: 580 calories, 41.1g fat, 4.0g fiber, 24.4g protein per serving
Cost: $5.31 per serving