Corn & Crab Bisque

This corn & crab bisque is a comforting & flavorful recipe that can be served year-round. Cajun seasoning and ingredients are paired together with corn & crab meat in this easy bisque. 

Ingredients For Corn & Crab Bisque

• Crab Meat
• Corn
• Cream, Milk
• Cajun seasonings
• Onion, Garlic, Celery, Green Onion
• Flour
• Butter, Oil
• Broth
• Worcestershire sauce

How To Make Corn & Crab Bisque

1. Melt the butter in a large saucepan over medium heat. Gradually whisk in the flour. Cook 5-7 minutes, whisking continuously until dark, golden roux forms.
2. Add the oil, onion, garlic, and celery. Cook a few minutes, until the vegetables are soft.
3. Stir in the corn, Cajun seasoning, and broth. Bring to a simmer.
4. Stir in the milk and heavy cream. Bring to a simmer then reduce the heat to low. Simmer approximately 5 minutes, whisking until thickens.
5. Add the crab meat, Worcestershire sauce, and green onions. Simmer 5-7 minutes. Season with salt & pepper to taste.

Bisque vs Soup

This is a bisque recipe, not soup. A bisque is a flavorful, creamy soup traditionally made from a seafood-based broth. Bisques are similar to chowders except chowders are chunky not smooth.  Nowadays bisque pretty much refers to any soup recipe that’s a smooth & creamy. 

Soup Recipes

Collard Greens Soup with Black-Eyed Peas

Vegan Pumpkin Soup

Chicken Feet Soup

Soul Food Soup

What Type Of Corn To Use

This easy bisque recipe calls for frozen or canned corn. Personally, I used canned corn. Can you use uncooked, fresh corn? I suppose so but you may want to sauté it beforehand with the celery and onion.

What Type Of Crab To Use

Initially I wanted to use lump crab meat but these days with food prices at the highest in decades, I decided to go a different route and use claw crab meat. Claw crab meat is usually cheaper than lump crab meat. It’s from the claw of the crab and has a more distinct flavor. Compared to lump crab meat, claw meat is darker in color and the meat is shredded, not in lumps. Claw crab meat is a great choice for soups & bisques due to it’s stronger flavor so the taste of the crab really stands out. Of course you substitute lump crab meat if you want! 

FAQs & Tips

• Get creative with this bisque recipe. Don’t like crab? Use shrimp instead. Or omit the seafood all together and double up on the corn. 
• Store leftover corn & crab bisque an air-tight container in the refrigerator for up to 4 days.
• To freeze leftovers, let the bisque cool completely. Once cooled, add the bisque to an air tight container or a freezer-friendly plastic bag. Store the bisque in your freezer for up to 2 months. To reheat frozen corn & crab bisque, thaw the overnight  in the refrigerator a day before serving. 

Cajun/Creole Recipes

• Best Gumbo Recipes
• Dirty Rice
• Okra & Tomatoes with Chicken
• Shrimp Etouffee
• Cajun Red Beans & Rice (vegan)
• Shrimp Creole