Crab Bisque with Bacon and Corn + $68 Voucher Giveaway! – Delishar

I made this amazing crab bisque with The Alaska Guys‘s wild Alaskan Golden King Crab. I cannot rave enough about the quality of their seafood. Their wild caught salmon are all sashimi grade and does not have the fishy taste you get from farmed salmon. TAG carries 3 different types of salmon as mentioned in my previous post. TAG’s flagship store is now open for business! And to celebrate that, they would like to give Delishar’s readers a chance to win a S$68 in-store voucher! That would equate to about 1kg of Wild Alaskan Snow Crab, Wild Alaskan Salmon, or Wild Alaskan Cod! Please find details of the giveaway at the end of this post.

You can use it to make the salmon recipes shared on Delishar. Or redeem for some Alaskan Crab to make this delicious (I promise) dish that I’m about to share with you! The husband had 3 servings and was asking for more. The bisque was rich, has a deep intense flavour that was balanced out by the refreshing and sweet tasting chunky crab meat. This is a very hearty and comforting dish. I love the crunch of the sweet corn, and the smokiness of the bacon which added more depth to the dish. Serve it with some bread for a complete meal.

There is no need to reheat the crab legs prior as it will be reheated in the soup itself. Just thaw out the frozen Alaskan Crab, remove the shells using a pair of kitchen shears, and pull the meat apart into chunky pieces.

If you are around the area, don’t forget to drop by TAG’s store and take a look at their premium seafood selection.

You can find them at:

The Alaska Guys
201 Telok Kurau Road
#01-05 Kurau Court
(S) 423910

Tel: 8356-8944
[email protected]

Crab Bisque with Bacon and Corn

  • 3-4 slices of bacon
  • 1/2 med onion diced
  • 3 cloves garlic minced
  • 1 stalk celery diced
  • 1/4 cup white wine
  • 1-1/4 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1/2 tsp salt
  • 1/2 tsp dried basil
  • 1/2 tsp paprika
  • 1/2 tsp ground black pepper
  • 1-1/2 tbsp butter
  • 1-1/2 tbsp plain flour
  • 1/2 cup heavy cream
  • 1/2 cup low fat milk
  • 1 cup cooked Alaskan Crab from TAG pulled apart into chunky pieces
  • 1/2 can of corn kernels
  • 1 stalk of spring onion chopped
  • 1/2 tbsp canola oil
  • Some chopped spring onions and crumbled bacon to garnish
  • Heat wok or non-stick soup pot on med high with canola oil.

  • Pan fry bacon until crisp, remove from pan, and crumble. (Do not wash pan.)

  • In the same wok, saute onion, garlic, and celery over med heat until onion is translucent.

  • Add wine and de-glaze pan.

  • Then add tomato paste, worcestershire sauce, and seasonings.

  • Bring to a simmer over med heat and allow to cook for 5-6 minutes until sauce is thickens and reduced.

  • Add chicken stock, and allow to simmer for 8-10 minutes over med heat.

  • Transfer stock to a heat resistant blender/processor (or use handheld blender) and process until smooth.

  • Return puree to soup pot.

  • Now prepare the roux. In a saucepan, melt butter.

  • When butter is bubbling, add flour, and allow to cook on low for 2 minutes.

  • Then gradually whisk in milk and cream, simmer for 2 minutes while whisking until smooth.

  • Transfer roux mixture into puréed stock.

  • Add bacon, corn, and green onion then bring the bisque back to a simmer over med heat.

  • Lower heat to low, and allow to simmer for 8 minutes until soup thickens.

  • Garnish with chopped spring onion, and crumbled bacon.

  • Serve immediately.

To take part in the giveaway, simply complete the Rafflecopter below!

a Rafflecopter giveaway

This giveaway ends on Friday, Apr 3, 2015 at 11:59 p.m. Singapore time (GMT+8). The winner will be selected by random.org and will contacted by email. If there is no response after 48 hours, another winner will be selected. Due to the nature of this giveaway, it is open to Singapore entrants only. Terms & condition apply.

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Creamy Chicken Corn Bacon Pasta – Delishar

Sunday is always a very busy time for me. The kids will be running amok after their Sunday enrichment class, refusing their naps after lunch (don’t kids ever get tired?!), the helper out of her well deserved day off, and the husband also running amok on the baseball field training for his next game. On top of all that going on, I will still make Sunday dinner almost every weekend. So I’ve resorted to efficient cooking all in one pot. So when I searched through the fridge, I saw chicken thighs and my carton of milk. So I got inspired by Jamie Oliver’s Chicken in Milk, and improvised to make this one pot dinner.

One pot meals like this means that I will only have minimal dishes to wash. However, after having made quite a few one pot pasta, I realised that they all kind of ends up in the same texture. That is probably because everything was cooked at the same time, in the same pot, for the same amount of time. So staggering the time to add the ingredients will make a difference. And of course playing with the natural texture of the ingredients itself. 

Searing the chicken gives the chicken a different texture, colour, and appearance as compared to just cutting it up and putting it all into the pasta at the start. Crumbling the bacon bits just before serving ensures that it gives the meal a smoky, savoury, crispy crunch. Then when you bite into the corn kernels, the sweetness just burst into action balancing out the saltiness of the bacon, chicken, and pasta. 

4 One pot Creamy Chicken noodle

I really liked the fact that no heavy cream was used to make this meal. The low-fat milk reduced to a cream like sauce that coats each individual pasta beautifully. And the pasta took in all the goodness of the chicken, and seasoning. The husband came back from his baseball practice just when dinner was served. He took his first bite and said, “Wow, is there some more where this came from?”. Even before he finished his plate, he was already planning for second serving. The girls were a little dubious with the new dinner served, as usual. But very quickly and readily exclaimed that they liked it and wants me to make it again. Another one pot winner in our book! 

In celebration of Le Creuset‘s 90th anniversary, I am hosting a 5 pcs Le Creuset Skillet Bundle giveaway worth $572! Stand a chance to win the bundle that includes:

  • 1 Skillet 26cm in Dijon Yellow
  • 1 Spatula medium in Caribbean Blue 
  • 1 Silicone handle sleeve in Caribbean Blue
  • 1 Bowl in Dijon Yellow
  • 1 Bowl in Caribbean Blue

To take part in this giveaway, simply complete the rafflecopter at the end of the post. This giveaway is made possible by the good people at Le Creuset. 

One pot Creamy Chicken Corn Bacon Pasta Process

Creamy Chicken Corn Bacon Pasta

Delishar

  • 4-6 Chicken Thighs
  • 4 slices bacon cut into 1/2 inch pieces
  • 1 medium yellow onion diced
  • 1 head of garlic separated & unpeeled
  • 120 g uncooked spiral pasta
  • 1 3/4 to 2 cups milk
  • 1 chicken bouillon cube
  • 1 sprig rosemary
  • 1 cup frozen corn
  • Zest of a lemon
  • 2-3 tbsp olive oil
  • Salt and pepper
  • Lemon wedges to serve
  • Baby arugula to serve
  • Rinse and pat dry chicken.

  • Season generously with salt and pepper.

  • In your French oven, sear chicken with 2-3 tbsp of olive oil.

  • About 4 minutes on the skin side then 4 minutes on the other.

  • Then set aside, and use a paper towel to absorb grease.

  • Add bacon, cook until fat renders and crisp.

  • Remove and set aside for use later.

  • Add onion, and garlic.

  • Saute until onion is soft.

  • Add pasta, rosemary, milk, bouillon cube, corn, and lemon zest.

  • Season with salt and pepper, then stir.

  • Place chicken on top of pasta, skin side up.

  • Bring to boil, cover, and allow to cook for about 10 minutes over medium heat or until chicken and pasta are done.

  • Crumble bacon on top of pasta, and serve immediately with baby arugula.

2 One pot Creamy Chicken Corn Bacon Pasta

a Rafflecopter giveaway

This giveaway ends on Tuesday, September 22, 2015 at 12:00 a.m. Singapore time (GMT+8).  Giveaway bundle includes: Skillet 26cm in Dijon yellow x 1, Spatula medium in Caribbean x 1, Silicone handle sleeve in Caribbean x 1, Bowl in Dijon x 1, Bowl in Caribbean x 1. The winner will be selected by random.org and will contacted by email. The winner will need to respond within 48 hours. If there is no response from the winner after 48 hours, another winner will be selected. The winner will need to self-collect the prize at Le Creuset’s office;  therefore, it is open to Singapore entrants only.

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