This corn and crab bisque includes delicious crab meat. It is super flavorful and more than just a soup. I learned how to cook this fantastic recipe while living on the North Shore of New Orleans. In
This year, we decided to have seafood on Christmas day. This corn and crab bisque was at the top of our menu.
Fresh Crab Meat
I have always lived on the coast, Mobile, AL and New Orleans where fresh seafood is plentiful. Now that I am in Arkansas, I cannot get fresh crab easily. If you have the same trouble, try Sam’s Club. I am pretty impressed with there fresh crab. If you still cannot find fresh crab, you can substitute fresh shrimp in this corn and crab bisque.
What is the difference between a bisque and a soup?
Bisque is a French word. It is a special type of soup, a seafood soup, that has been thickened by a puree. It also includes cream and some more spices that are used to give lots of flavor to the main ingredient, seafood
First Step: Melt Butter
In a dutch oven, melt butter over medium heat. Stir in chopped onion and cook until tender.
Second Step: Roux
Whisk the flour into the melted butter and saute onions. Slowly whisk in the chicken broth and bring it to a boil.
Third Step: Seasonings
Stir in the minced garlic, old bay, bay leaves, red pepper, Cajun seasoning, salt, and pepper.
Fourth Step: Corn, Crab, and Heavy Cream
Stir in three cans of cream corn and the crab. Make sure you check the crab for shells. Add the heavy cream and bring the mixture to a boil. Reduce heat to simmer.
For your convenience, below are the products used when making this bis.
This post contains affiliate links. I will make a small commission if you purchase these products, BUT it will not cost you any extra money.
Please see my disclosure.
- 5.25-Qt. Nonstick Stock Pot
- Manual Food Processor
- Food Chopper
- Silicone-Coated Sauce Whisk
- Smooth-Edge Can Opener
- Teak Wooden Spoon
- Stainless Steel Ladle
- Rockcrok® Dutch OvenR
- 1/2 cup butter
- 1 chopped onion
- 6 TB flour
- 4 – 14 ounce can chicken broth
- Three cloves garlic, minced
- One tsp old bay
- Two bay leaves
- 1/2 tsp red pepper
- One tsp cajun season
- Salt and pepper to taste
- Three cans CREAM corn
- 1 cup heavy cream.
- 16 ounces fresh lump crab meat
- Heat butter in a large pot over medium heat.
- Stir in onion and cook until soft.
- Whisk in the flour.
- Slowly whisk in chicken broth and bring to a boil.
- Stir in garlic, old bay, bay leaves, red pepper, Cajun season, salt and pepper.
- Stir CREAM CORN into the broth.
- Add the heavy cream.
- Add crab.
- Reduce heat to lowest setting.
- Serve bisque when the soup is hot.
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