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Corn and Crab Bisque is a creamy comforting soup made in the south. It is packed with lump crabmeat, corn, onion, and spices. A delectable seafood bisque that is perfect in the cold winter months or even the warm summer months. Oooo Lord Baby Jesus, do I have the recipe for you today! Especially on days like this, cold and rainy, a warm comforting corn and crab bisque is just what the doctor ordered. Being from Southern Louisiana, this soup is a staple in our house. It’s a creamy, full-bodied soup loaded with lump crabmeat, corn, and spices. Opposite of my chili which is tomato based but just as delicious! But if you like light creamy bases, you should try my cozy wild rice soup. So GOOD! Clearly, I’m a big soup fan! There is a few ingredients for this bisque recipe but most of them you just dump right in this one pot recipe. It’s not hard and in less than 45 mins you have a warm hearty soup for your family for dinner. In a large stock pot, you want to start with making the roux to thicken your soup to a bisque. This involves combining equal parts oil and flour. You can use other oil like vegetable, but I prefer olive oil. You can also use butter as well, just be sure not to burn it and constantly stir the mixture. It should only take a few mins around 5 over medium heat. Next add in corn, celery, garlic, and onions, and stir. The flour mixture should coat the vegetables. Cook until the onions start to become translucent. Add in seafood stock, bay leaves, salt, and cayenne. Bring to a boil. Once boiling, add in milk, heavy cream, crab boil, and old bay seasonings. Allow to simmer for 30 minutes for it to thicken and for all the spices to meddle and bring flavor to the soup. Last, add crabmeat and green onions. Cook for an additional 5 minutes to allow the crabmeat to warm to the soup. Then you can serve immediately or allow it to cool and store it for another day! I love to make a big batch to freeze some and eat another day. It reheats beautifully, just allow it to defrost naturally. A Southern favorite, this corn and crab bisque is a creamy, full-bodied bisque filled with corn, lump crabmeat, and spices. A delightful soup for all seasons. In a large stock pot, heat oil and flour on medium heat, constantly stirring for 5 mins Add in onion, garlic, celery, corn and stir. Cook until onions start to become translucent. Add in seafood stock, salt, bay leaves, and cayenne and bring to a boil. Once boiling, add in milk, heavy cream, crab boil, and oil seasoning. Simmer for 30 minutes. Add in crabmeat and green onions. Simmer for another 5 mins and then serve. Need more delicious recipes? Go here Got the travel bug? Go here Visiting New Orleans? Go here Starting a bucket list? Go here Feeling crafty? Go here Save for later? Ingredients for Corn and Crab Bisque
How to Make Corn and Crab Bisque
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Corn and Crab Bisque
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This post may contain affiliate links, please read my full[...]
This post may contain affiliate links, please read my full[...]
This post may contain affiliate links, please read my full[...]
About Me
Hey There! I’m Becky, and I’m so glad you stopped by! I’m here to help you find adventure in the everyday life whether its spicing up date nights, cooking a new recipe, exploring our city, or traveling the world. I’m here to show you how to make that happen. So, won’t you journey along with me?
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