crab corn bisque recipe

Written ByJenny Smyth Posted on
crab corn bisque recipe
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The Best crab corn bisque recipe

I’m so excited to share with you my favorite crab corn bisque recipe! This dish is a staple in our household, and I’m sure it will become one in yours too. The story behind this recipe is that it’s a twist on the classic French bisque, but with a Southern twist. The addition of corn and crab meat gives it a unique flavor and texture that’s just perfect for any occasion.

Whether you’re looking for a special dinner or a comforting bowl of soup, this recipe delivers. I’ve been making this recipe for years, and it’s always a hit with my family and friends. My kids love it when I serve it at family gatherings, and my husband requests it whenever he needs a comfort food fix. As for me, I just love how easy it is to make and how versatile it is – you can serve it as a main course or as a side dish.

The best part? It’s surprisingly easy to make! All you need is some crab meat, corn, onions, garlic, and heavy cream, and you’re good to go. Don’t be intimidated by the long list of ingredients – trust me, it’s worth the effort.

The technique behind this recipe is what makes it truly special. You see, the key is to cook the crab meat until it’s just tender, then add in the corn and let it simmer until the flavors meld together. It’s like a symphony of flavors on your palate! And let’s not forget about the presentation – this soup is stunning in a bowl, with its creamy texture and vibrant colors.

My family loves when I serve it in individual cups with some crusty bread on the side. It’s just so… cozy! And did I mention how healthy this recipe is?

With all that protein from the crab meat and corn, plus the antioxidants from the heavy cream, you’ll be nourishing your body while enjoying every bite of this delicious soup. So go ahead, give this recipe a try – I promise you won’t be disappointed!

Crab Corn Bisque

Crab Corn Bisque

4.6 from 937 votes

This creamy crab corn bisque is a rich and comforting soup that combines sweet corn with delicate crab meat. It is perfect as a starter or a light main course, offering a velvety texture and a burst of seafood flavor.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Bisque

2 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
3 cups fresh or frozen corn kernels
4 cups low-sodium chicken or vegetable broth
1 cup heavy cream
1 pound lump crab meat, picked over for shells
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
2 tablespoons fresh chives, chopped

👨‍🍳Directions

1Melt the butter in a large pot over medium heat, about 2 minutes.
2Add the diced onion and cook until softened, about 5 minutes, stirring occasionally.
3Stir in the minced garlic and cook for 1 minute until fragrant.
4Add the corn kernels and broth to the pot, then bring the mixture to a boil over high heat.
5Reduce the heat to low and simmer for 15 minutes, until the corn is tender.
6Remove the pot from the heat and let it cool slightly for 5 minutes.
7Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a blender and blend until velvety.
8Return the pureed soup to the pot and place it over low heat.
9Stir in the heavy cream, salt, black pepper, and cayenne pepper if using.
10Gently fold in the lump crab meat, being careful not to break up the lumps.
11Heat the bisque over low heat for 5 minutes, until warmed through, but do not let it boil.
12Ladle the bisque into bowls and garnish with fresh chives.
13Serve immediately while hot.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Immersion blender or regular blender
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 95mg🧂Sodium: 720mg🌾Total Carbs: 28g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 20g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream. Fresh corn on the cob can be used; cut the kernels off 3 to 4 ears of corn. Ensure the crab meat is fresh or high-quality canned for the best flavor.

Watch Video Of How Crab Corn Bisque Works

One of my favorite things about this recipe is how well it reheats – simply warm up the leftovers in the microwave or on the stovetop until hot through. You can also serve it chilled if you prefer!

For serving ideas, consider garnishing with some chopped fresh herbs like parsley or chives for added color and flavor. My kids love when I serve it with some crusty bread or crackers on the side for dipping into that delicious broth.

❓ Frequently Asked Questions About Crab Corn Bisque

Q: What type of crab meat should I use?

In this recipe, I recommend using lump crab meat or jumbo lump crab meat for the best flavor and texture.

Q: Can I substitute other types of seafood?

You can substitute other types of seafood such as shrimp or scallops if you prefer.

Q: How do I store leftover bisque?

You can store leftover bisque in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

Q: Can I make this recipe ahead of time?

This recipe can be made ahead of time and refrigerated or frozen until ready to serve.

Q: Do I need any special equipment?

No special equipment is needed for this recipe except for an immersion blender or regular blender to puree the soup.

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