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:
Groceries you'll need: Ingredients
See recipe card for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- 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.
Recipe variations and substitute ideas
- 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 my own 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 I think you'll love
- Crab Chowder another sort of crab soup that has potatoes.
Necessary gear: 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.
How to store leftovers
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.
Mel's kitchen notes
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.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Viral Recipe Alert!
Banana Bread
Due to the secret ingredient in this deliciously moist banana bread it has become one of my most sought after recipes!
Corn and Crab Bisque
Video
Equipment
Ingredients
- 6 Each Corn on the Cob removed from the cob
- 2-½ Quarts Seafood Stock 10 Cups
- 1 Cup Unsalted Butter unsalted
- 1 Each White Onion diced
- 2 Ribs Celery diced
- 1 Each Red Bell Pepper diced
- ¼ Cup Garlic minced
- ½ teaspoon Cayenne Pepper
- 2 teaspoons Creole Seasoning
- 1 Cup All Purpose Flour
- 3 Each Bay Leaves
- 1 Pint Heavy Whipping Cream
- ½ Cup Green Onions sliced only the green part
- ¼ Cup Fresh Parsley chopped
- 1 Pound Fresh Lump Crab Meat
Instructions
- Remove the corn from the cobbs and set aside.6 Each Corn on the Cob
- In a large pot add the seafood stock, scraps from chopping and preparing the veggies and the corn cobs. Bring to a simmer and simmer for 30 minutes.2-½ Quarts Seafood Stock
- While the stock is simmering melt the butter in a large soup pot (or Dutch Oven)1 Cup Unsalted Butter
- Add the corn, onions, celery, bell pepper, garlic and seasonings and cook until tender (about 4 minutes)1 Each White Onion, 2 Ribs Celery, 1 Each Red Bell Pepper, ¼ Cup Garlic, ½ teaspoon Cayenne Pepper, 2 teaspoons Creole Seasoning
- Whisk in the flour and allow to cook for a few minutes. Be careful not to brown this 'roux'.1 Cup All Purpose Flour
- Strain the seafood stock after 30 minutes of simmering has passed. Slowly add this to the roux, stirring continuously until all the stock has been added.
- Once bubbling add the bay leaves and reduce the heat to simmer for 30 minutes.3 Each Bay Leaves
- Add the heavy cream, green onions, parsley and carefully stir in the crab meat. Cook for another 5 minutes until heated through then turn off the heat.1 Pint Heavy Whipping Cream, ½ Cup Green Onions, ¼ Cup Fresh Parsley, 1 Pound Fresh Lump Crab Meat
- Remove the bay leaves and serve with some crusty bread or crackers.
Notes
Nutrition
Sign Up for my emails and never miss another recipe!
I'll never share your email, or send you spam. Pinkie Promise!
BigSeksi says
This just popped up in my news feed since making this dish a couple days ago. I believe this is a spin off of John Folse's award- winning recipe for
Corn & Crabmeat bisque. Former Louisiana chef and former ACF President.
I believe the main difference between a bisque vs chowder is the addition of potatoes. Double check me on that. If you're going to use fresh crabmeat, use Lump or Jumbo Lump. If you use Claw meat, you'll regret it. It costs more, but for good reason.
Since discovering the original recipe years ago, I've made this bisque several times over the past few years. I ALWAYS make a double batch. I can tell you this, it's never enough....lol. It goes fast and people will drive to my house from across town if they know I've made it again. True story. Good luck.