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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. 

overhead shot of cooked corn & crab bisque in a white bowl garnished with sliced green onions

Ingredients For Corn & Crab Bisque

  • Crab Meat
  • Corn
  • Cream, Milk
  • Cajun seasonings
  • Onion, Garlic, Celery, Green Onion
  • Flour
  • Butter, Oil
  • Broth
  • Worcestershire sauce
collage of ingredients for corn & crab bisque

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.
overhead shot of corn, roux, and bay leaf in uncooked corn & crab bisque

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. 

overhead shot of claw crab meat and sliced green onion in uncooked corn & crab bisque
add crab and green onions

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.

overhead shot of cooked corn & crab bisque in a white dutch oven with sliced green onions & a black spoon

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! 

overhead shot of cooked corn & crab bisque in a white bowl garnished with sliced green onions

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. 
overhead close up side view shot of cooked corn & crab bisque in a white bowl garnished with sliced green onions

Cajun/Creole Recipes

overhead shot of cooked corn & crab bisque in a white bowl garnished with sliced green onions
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5 from 3 votes

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 lump crab & corn in this easy bisque. 
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings
Author Shannon Epstein

Ingredients

  • 16 ounces claw crab meat
  • 1 1/2 cups frozen or canned corn
  • 1 cup onion, diced
  • 1/4 cup green onion, chopped
  • 2 garlic cloves, minced
  • 1 celery stalk, chopped
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoons oil
  • 1 tablespoons Cajun seasoning
  • 1 cup chicken broth
  • 2 cups heavy cream
  • 2 cups milk
  • 1 teaspoon Worcestershire sauce
  • Salt & Pepper

Instructions

  • 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.
  • Add the oil, onion, garlic, and celery. Cook a few minutes, until the vegetables are soft.
  • Stir in the corn, Cajun seasoning, and broth. Bring to a simmer.
  • Stir in the milk and heavy cream. Bring to a simmer then reduce the heat to low. Simmer approximately 5 minutes, whisking until thickens.
  • Add the crab meat, Worcestershire sauce, and green onions. Simmer 5-7 minutes. Season with salt & pepper to taste.
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