This spicy crab bisque with chorizo is a perfect start to a fancy New Year’s Eve dinner. It’s not a very fussy recipe to prepare and you can keep the crab separate from the soup if you need additional time to prepare other dishes.
I just think this is a stunning soup. It’s a great starter to a dinner or, honestly, it’s filling enough to serve as the main course.
If you really want to get fancy, garnish the bisque with edible flowers to add a bright pop of color to your meal.
The oil from the chorizo in this crab bisque will amp up the spice and flavors of this soup, so be sure to leave it in the pot before you begin sautéing the aromatics.
If your chorizo is particularly fatty, strain off all but one tablespoon from the pot!
Spicy Crab Bisque with Chorizo
- Soup pot
- Immersion blender
- 10 ounces dry Spanish chorizo
- 16 ounces jumbo lump crab meat
- 1 large onion
- 2 red bell peppers
- 1 red Fresno chili pepper optional, or replace with crushed red pepper if desired
- 6 cloves garlic
- 1 teaspoon mustard seeds
- 6 cups chicken stock
- 1 14.5- ounce can crushed tomatoes
- 3 russet potatoes
- ¾ cup heavy cream
- Salt and pepper to taste
- 2 teaspoons paprika
- 1 teaspoon extra virgin olive oil
- Greens of your choice such as minced chives, scallions, parsley leaves, or a few microgreens
- Remove the paper from the chorizo and then small-dice the chorizo. Set aside. Peel and dice the onion. Peel and dice the red bell pepper. Trim and mince the chili pepper, if using. Peel and dice the garlic. Peel the potatoes and dice into bite-sized cubes. Transfer the potatoes to a bowl of cold water.
Cook the Chorizo:
- To a soup pot, add the chorizo and turn the heat to medium. Cook, stirring often, for 6-8 minutes or until the fat has rendered and the chorizo is crispy. Using a slotted spoon, transfer the chorizo to a bowl, keeping the oil in the pot.
Sauté the Aromatics:
- Add the onions and red bell peppers to the pot of oil over medium heat and cook, stirring regularly, for 8-9 minutes until softened. Add the minced chili pepper, if using, along with the garlic and mustard seeds. Stir often until fragrant, an additional 1-2 minutes.
Prepare the Soup:
- Pour in the chicken stock and scrape up any browned bits stuck to the bottom. Add the crushed tomatoes along with a sprinkle of salt and pepper and the paprika. Add the potatoes and bring to a boil. Add half the cooked chorizo. Reduce heat and simmer for 20-25 minutes or until the potatoes are fork-tender.
- Pour in the cream and stir to combine. If desired, use an immersion blender and blend until smooth and creamy.
Prepare the Crab:
- As the soup simmers, prepare the crab for the bisque. In a bowl, combine the crab with the extra virgin olive oil and season with salt and pepper. Transfer to the fridge until ready to serve.
- Ladle the hot soup into bowls and pile the crab on top. Garnish with herbs or microgreens, if desired. Sprinkle with the remaining crispy chorizo.