Corn and Crab Bisque
This rich, creamy and velvety Corn and Crab Bisque is an easy bisque that tastes like you spent all day preparing it!
Servings 12 cups
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.