Corn and Crab Bisque

My deliciously creamy and slightly spicy Corn and Crab Bisque is so good one bowl is never enough. Filled with fresh corn, lump crab meat and seasonings this has all the flavors you'd expect from a southern favorite!

Living on the Gulf Coast, we use seafood in our recipes often. For our family, this corn and crab soup comes out more toward the colder weather. I think it's just that soup thing - they're always best in winter! The added spice will warm you up from the inside too.

Next time try my Stuffed Crab Recipe, if you're a fan of crabs. You won't be sorry.

Jump to:

• 🧅 Ingredients
• 🥣 Instructions
• 🔄 Substitutions and Variations
• 🦀 Other Crab Recipes
• 🔌 Equipment
• 🧊 Storage
• 💡 Tips
• Corn and Crab Bisque
• 💬 Comments

🧅 Ingredients

• Fresh Corn
• Lump Crab Meat (we use blue crabs)
• Butter, unsalted
• White Onion
• Celery
• Red Bell Pepper
• Garlic
• Cayenne Pepper
• Creole Seasoning
• All Purpose Flour
• Seafood Stock
• Bay Leaves
• Heavy Whipping Cream
• Green Onions
• Parsley

See recipe card for quantities.

🥣 Instructions

• Step 1: Using a knife, carefully remove the corn from the cobb and set aside.
• Step 2: In a large pot (large saucepan) add the seafood stock, scraps from chopping the veggies (including the whites of the green onions) and the corn cobs. Simmer for 30 minutes.
• Step 3: While the stock is simmering melt butter in a large soup pot (or Dutch Oven).
• Step 4: Add the sweet corn, onions, celery, bell pepper, garlic and seasonings and cook until tender (about 4 minutes).

• Step 5: Add the flour to the veggies and use a whisk to combine, until you see no clumps of flour. Cook for a few minutes to make a white roux. You're cooking the flour, but don't allow it to get dark.
• Step 6: Strain the seafood stock to remove the vegetables etc.
• Step 7: Slowly pour the seafood stock into the flour and veggie mixture, continuously stirring with the whisk until all the stock has been added.
• Step 8: Add the bay leaves, cover and simmer for 30 minutes.

• Step 9: Add the green onions, parsley and heavy cream and stir to combine.
• Step 10: Carefully add the crab meat to the soup and gently stir.
• Step 11: Continue to cook over a medium heat for 5 minutes, then remove the bay leaves.
• Step 12: Serve immediately with some crusty bread, favorite crackers and a nice glass of white wine.

Hint: Allow the crab meat to sit outside of the refrigerator for 30 minutes before you put it into the soup. This way it'll disperse into the crab and corn soup easier without you having to press on it to break it up - which you definitely don't want to do.

🔄 Substitutions and Variations

• Chicken Broth - sometimes you can't find seafood stock - I know I can only get it from a certain store. If that's the case, you could use chicken broth instead. It won't be as good (in my opinion), but it will suffice.
• Seasonings - This is definitely where you could make substitutions easily. I like to use Tony Chacheres Creole Seasoning, it is heavy on salt - that means I don't need to add salt. If you prefer a different seasoning blend (like Cajun seasoning, maybe) that is not as salty you'll need to add salt to the bisque. You could also add a crab boil type seasoning too - play with it. Go wild. Or if you prefer to keep it simple, just salt and black pepper (or white pepper could also be good).
• Shrimp - if you can't get your hands on crab meat, you could try this same recipe and use shrimp instead.

• Spicy - This recipe already has a little kick from the Cayenne Pepper. If you prefer it hotter, feel free to go a little heavier on the Cayenne. Same vice versa, if you don't like the spice, use less. Or add hot sauce in your bowl separately if you have different preferences at home.
• Kid friendly - use a food processor to chop the onions, bell pepper and celery. That way you still get the flavor but it'll be finely chopped enough to just melt into the soup and the kids don't have to freak out because they found an onion.

You like seafood soups? You have to try my Seafood Gumbo, a traditional Louisiana soup (it's a Cajun thing). You won't be sorry.

🦀 Other Crab Recipes

• Crab Soup - another sort of crab bisque.
• Fried Crab Claws - a special occasion treat.
• Stuffed Crab for special occasions. They're very impressive.
• Air Fryer Crab Cakes these tasty treats are some of my favorite snacks.
• Crab Chowder another sort of crab soup that has potatoes.

🔌 Equipment

If you have a soup pot that's great. Otherwise, a nice heavy bottomed pot is great. I use my Dutch Oven for making this and it's the perfect size. Plus, the bottom heats evenly so there's no burning in any particular spot. See a link in the recipe card below for the pot I use (p.s. It's an affiliate link). A cast iron pot would also be great.

🧊 Storage

Store the corn and crab bisque in an airtight container in the refrigerator, for up to 3 days.

This recipe does freeze well. Put into a freezer safe container for up to 3 months.

💡 Tips

Expert Tip: You'll want to keep the chunks of crab meat together as much as possible so don't stir to vigorously. Those nice chunks of crab meat is the best!

If you like crab you should try my Cajun Crabs recipe - talk about the perfect crab boil! Check out the recipe here.

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