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Corn Crab Bisque

Corn Crab Bisque: 1 Rich & Savory Comfort Bowl

  • Author: basmer
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Diet: Seafood

Description

This Corn Crab Bisque is a rich and creamy Louisiana favorite. It features sweet corn and tender lump crab meat, enhanced by a blond roux, a splash of sherry, and homemade seafood stock for exceptional depth of flavor. It’s an impressive dish perfect for special occasions and dinner parties.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 1 jalapeño, seeded and minced (optional)
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1/4 cup dry sherry or dry white wine
  • 6 cups homemade seafood stock or high-quality store-bought stock
  • 1/2 cup chopped fresh parsley, divided
  • 1/4 cup chopped green onions, divided
  • 1 cup heavy cream, warmed
  • 4 cups corn kernels (frozen, fresh, or canned)
  • 1 teaspoon liquid crab boil
  • 1/2 teaspoon hot sauce (or to taste)
  • 1/4 teaspoon dried tarragon or thyme
  • 1 teaspoon Creole seasoning or Cajun seasoning
  • 1 pound lump crab meat, picked over for shells

Instructions

  1. Melt butter in a Dutch oven over medium heat. Add onion, bell pepper, celery, and jalapeño (if using). Cook until softened, about 10 minutes. Add garlic and cook for 1 minute more until fragrant.
  2. Sprinkle flour over the vegetables. Stir constantly for about 5 minutes, until the mixture is a pale tan and has a slightly nutty aroma, forming a blond roux.
  3. Slowly pour in the sherry, scraping the bottom of the pot to loosen any browned bits. Simmer for 1 minute to cook off the alcohol.
  4. Gradually whisk in the warm seafood stock until the mixture is smooth.
  5. Stir in half of the parsley and green onions. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 30 minutes, stirring occasionally and skimming off any foam that rises to the surface.
  6. Stir in the warmed heavy cream, corn kernels, liquid crab boil, hot sauce, tarragon, and Creole seasoning. Simmer for 5 minutes.
  7. Gently fold in the lump crab meat. Cook just until the crab is heated through, about 2-3 minutes.
  8. Stir in the remaining parsley and green onions. Taste and adjust seasonings as needed before serving.

Notes

  • For a smoother bisque, you can purée a portion of the soup with an immersion blender before adding the crab.
  • Warm the heavy cream gently before adding it to the soup to prevent curdling.
  • Add the crab meat at the very end to keep the lumps intact.
  • Homemade seafood stock will provide the best flavor.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Cajun/Creole

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 350
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 70mg

Keywords: Corn Crab Bisque, creamy corn crab soup, seafood corn bisque recipe, how to make corn crab bisque, homemade crab and corn bisque, easy corn crab bisque, southern corn crab bisque, seafood bisque with corn and crab

Find it online: https://www.recipesmolly.com/corn-crab-bisque/