Crab and Corn Bisque

5 from 1 vote
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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.

crab and corn bisque in a bowl.
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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.
four photo collage showing how to make crab and corn bisque.

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.

bisque in a large pot.

MORE RECIPES YOU MIGHT ENJOY…

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crab and corn bisque in a bowl.
5 from 1 vote

Crab and Corn Bisque

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!
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 6
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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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Entree
Cuisine: American
Servings: 6
Calories: 540
Keyword: crab and corn bisque, crab and corn soup, how to make crab bisque
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