This creamy crab and corn bisque is made with fresh corn, lump crab meat, and potatoes. It’s sweet, a bit spicy, and super flavorful!
Serve it with oyster crackers, cheesy garlic bread, or saltine crackers.
WHAT’S IN CRAB AND CORN BISQUE?
This recipe is made with simple ingredients that you probably have on hand. Check out the recipe card below for the full recipe!
- Corn – Although I highly recommend fresh corn, canned or frozen corn works too.
- Crab – You’ll need 1 lb of lump crab meat, make sure to drain it before adding it to the bisque.
- Old Bay Seasoning – Adds so much flavor!
- Potatoes – I like using russet potatoes for this recipe but use whatever you have on hand.
- Chicken Stock – If you don’t have chicken stock on hand, use water and chicken bouillon powder instead. Seafood stock works too.
- Jalapeno – Adds a little bit of a kick, make sure to discard the seeds and membrane.
- Onion – Feel free to use shallots, scallions, yellow, or white onions.
- Garlic – Please use fresh garlic! Avoid garlic that comes in a tube.
- Butter – Salted or unsalted butter will work.
- Cayenne Pepper – I only added 1/4 teaspoon but adjust it to your liking.
- Flour – Heavy cream alone won’t thicken the soup. You’ll need all-purpose flour to make it extra rich and thick!
- Heavy Cream – Makes it extra creamy, do not omit it!
- Olive Oil –
- Salt and Pepper – Season generously with Kosher salt and black pepper right before serving.
TOP TIPS
- Although it wasn’t too spicy, feel free to omit the cayenne pepper and jalapeno if you don’t want any type of spice.
- I highly recommend using fresh corn, fresh garlic, and lump crab meat for the best results. It’s definitely a splurge, but so worth it!
- If you feel that this crab and corn bisque is too thick, stir in some more chicken stock.
- Feel free to include some crispy bacon!
- Serve it in a bread bowl for a complete meal.
STORAGE
Once completely cooled, transfer the leftovers to an air-tight container and refrigerate for up to 2-3 days.
To reheat, simply place it in the microwave for a couple of minutes or pour it into a saucepan and cook on the stovetop until warm.
I don’t recommend freezing this soup because it contains heavy cream and soups made with milk or cream, don’t freeze well.
MORE RECIPES YOU MIGHT ENJOY…
- Instant Pot Crab and Corn Chowder
- French Onion Soup
- Roasted Butternut Squash Soup
- Chicken Ditalini Soup
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Crab and Corn Bisque
Servings: 6
Calories: 540kcal
This creamy crab and corn bisque is made with fresh corn, lump crab meat, and potatoes. It's sweet, a bit spicy, and super flavorful!
Ingredients
- 3 corn on the cobb husked
- 1 russet potato peeled and cubed
- 1 onion finely diced
- 3 garlic cloves finely minced
- 1 jalapeno, deseeded finely diced
- 1 red bell pepper diced
- ½ cup all-purpose flour
- ½ cup butter 1 stick
- 4 ½ cups chicken stock
- 1 cup heavy cream
- 1 teaspoon old bay seasoning
- ¼ teaspoon cayenne pepper
- 1 lb lump crab meat
- 1 tablespoon olive oil
- Kosher salt and black pepper to taste
- parsley, to garnish optional
Instructions
- Shave the corn kernels off the cobbs and set them aside. You'll need the cobbs, so don't discard them.
- Heat olive oil in a large pot over medium heat.
- Add the onions, jalapeno, and red bell peppers. Cook for 3 minutes while stirring freqeuntly.
- Stir in the garlic, old bay seasoning, and cayenne pepper. Cook for 15 seconds.
- Add the butter and allow it to melt completely while stirring frequently.
- Stir in the all-purpose flour and cook for 3-4 minutes while stirring frequently.
- Add the corn cobbs, potatoes, and chicken stock. Increase the heat to high and bring the stock to a boil. Once it comes to a boil, reduce the heat to low, cover, and cook for 15 minutes or until the potatoes are fork-tender.
- Once the 15 minutes are up, add the heavy cream, crab meat, and corn kernels. Season the soup with salt and pepper and cook for 2-3 minutes.
- Serve warm, garnish with parsley, if desired, and enjoy!
Notes
- Although it wasn’t too spicy, feel free to omit the cayenne pepper and jalapeno if you don’t want any type of spice.
- I highly recommend using fresh corn, fresh garlic, and lump crab meat for the best results. It’s definitely a splurge, but so worth it!
- If you feel that this crab and corn bisque is too thick, stir in some more chicken stock.
- Feel free to include some crispy bacon!
- Serve it in a bread bowl for a complete meal.
Nutrition
Calories: 540kcal | Carbohydrates: 34g | Protein: 23g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1032mg | Potassium: 745mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1829IU | Vitamin C: 38mg | Calcium: 90mg | Iron: 2mg
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