Corn and Crab Bisque

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!

Ingredients for Corn and Crab Bisque

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.

• Olive Oil
• Flour
• Yellow Onion
• Celery
• Minced Garlic
• Corn
• Seafood Stock
• Salt
• Cayenne Pepper
• Bay Leaves
• Milk
• Heavy Cream
• Crab Boil
• Old Bay
• Lump Crabmeat
• Green onions

How to Make Corn and Crab Bisque

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.

More Delicious Recipes You’ll Love!

• The BEST chili
• Simply Delicious Egg Roll Soup
• Stuffed Pepper Soup
• Cozy Wild Rice Soup
• Crockpot Spinach, Sausage and Tortellini Soup
• Chicken Alfredo Bake
• Cajun Shrimp Pasta

Print

Corn and Crab Bisque

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.

Course Soup

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 4 servings

Ingredients

• 3 tbsp olive oil
• 3 tbsp flour alll purpose
• 1 tbsp minced garlic
• 1/2 cup onion
• 2 tbsp celery
• 1 cup corn kernels
• 1 tsp salt
• 1/4 tsp cayenne pepper
• 2 bay leaves
• 1 cup seafood stock
• 2 cup milk of your choice
• 2 cup heavy cream
• 1 tsp crab boil
• 1 tsp Old Bay Seasoning
• 1/2 lb lump crabmeat
• 1/4 cup green onions

Instructions

1. In a large stock pot, heat oil and flour on medium heat, constantly stirring for 5 mins

2. Add in onion, garlic, celery, corn and stir. Cook until onions start to become translucent.

3. Add in seafood stock, salt, bay leaves, and cayenne and bring to a boil.

4. Once boiling, add in milk, heavy cream, crab boil, and oil seasoning. Simmer for 30 minutes.

5. Add in crabmeat and green onions. Simmer for another 5 mins and then serve.

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