This rich and savory Corn and Crab Bisque is an easy bisque that tastes like you spent all day preparing it – it’s pure comfort in a bowl!
I recently thought of making this bisque while preparing my crab casserole. It was a frigid winter day, and I was craving SOUP! After testing this recipe a few times, I feel it’s “just right.” It has (what I think is) the perfect consistency with a creamy, velvety texture.
The best part is that this bisque is prepared in just 35 minutes from start to finish. It’s the perfect starter course for an elegant holiday dinner or as a main course served with a garden salad and a crusty French baguette.
Ingredients Needed
- Crab meat – Lump or jumbo lump crab meat is preferred in this recipe.
- Corn – Frozen corn kernels – there is no need to thaw.
- Butter – For sautéing the veggies and for the roux.
- Onion
- Celery
- Garlic
- Seafood stock
- Flour – All-purpose flour is needed for the roux to help thicken the bisque.
- White wine – Use a dry white wine like Pinot Grigio or Sauvignon Blanc.
- Seasonings – Salt, black pepper, and Old Bay Seasoning.
- Ground nutmeg and granulated sugar – Adds a hint of sweetness.
- Bay leaf – Adds a slightly herbal flavor.
- Half-and-half
Helpful Tips
- Have all of your ingredients measured and ready to go beforehand – this recipe moves fast!
- Place the crab meat on a large plate and sort through the meat to remove any shells that may be present.
Storage and Reheating
Once cooled, store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
More Seafood Recipes
Corn and Crab Bisque
Ingredients
- 6 tablespoons butter unsalted
- ¾ cup chopped yellow onion
- ¾ cup chopped celery
- 1 tablespoon minced fresh garlic
- ¾ cup all-purpose flour
- 5 cups seafood stock
- ¼ cup dry white wine such as Pinot Grigio or Sauvignon Blanc
- 3 cups frozen corn kernels no need to thaw
- 2 teaspoons Old Bay Seasoning
- ½ teaspoon ground nutmeg
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- 3 cups half-and-half
- 1 pound lump crab meat any shells removed and discarded
Instructions
- Melt butter in a 6-quart Dutch oven or large soup pot over medium high heat. Add onions and celery and cook for 4 to 5 minutes or until softened (stirring frequently).
- Add garlic and cook until fragrant (about 30 seconds) while continuing to stir.
- Slowly sprinkle the flour over the onions and celery while constantly stirring until a thick paste is formed.
- Pour in seafood stock and wine, while using a whisk to whisk well until smooth and there are no lumps. Bring to a simmer (stirring frequently).
- Add corn, Old Bay Seasoning, nutmeg, sugar, salt, pepper, and bay leaf. Stir to combine. Bring to a simmer and cook for 4 minutes (stirring frequently). Reduce the heat as necessary to maintain a simmer/gentle boil.
- Pour in half-and-half while stirring well to combine. Cook and stir for 1 minute, or until heated.
- Gently stir in crab meat and cook for an additional 1 to 2 minutes, or until heated through.
- Season with additional salt, pepper, nutmeg, or Old Bay Seasoning if desired. Remove and discard bay leaf before serving.
Notes
- This recipe yields approximately 12 cups.
- Once cooled, store any leftovers in an airtight container in the fridge for up to 3 days.
- White wine can be substituted with additional seafood stock.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
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