Corn and Crab Bisque Recipe

Name: Corn and Crab Bisque Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 2 tbsp butter; 1 cup onion (finely chopped); 2 cloves garlic (minced); 2 tbsp all-purpose flour; 3 cups chicken broth (low sodium); 2 cups corn kernels (fresh or frozen); 1 cup heavy cream; 1 cup lump crab meat (picked clean); 1/4 cup dry sherry; 1 tsp salt (or to taste); 1/2 tsp black pepper; 2 tbsp fresh parsley (chopped)

50 min 4 servings Medium

All Recipes

A rich Louisiana-style bisque with lump crab, sweet corn, and sherry, perfect for a cozy dinner.

Prep

20 min

Cook

30 min

Total

50 min

Servings

Difficulty

Medium

Corn and crab bisque is a delightful blend of sweet corn and tender crab meat in a creamy, savoury broth. This Louisiana-style dish is perfect for those who crave a comforting and elegant meal without spending hours in the kitchen. The combination of fresh lump crab meat and sweet corn creates a harmony of flavours that is both rich and satisfying. The addition of sherry and a light roux adds depth and a velvety texture, making this bisque a standout dish on any table.

Instructions

Start the aromatics

Melt butter in a large pot over medium heat. Add chopped onion and minced garlic; sauté until onion is translucent, about 4-5 minutes.

Pro tip: Stir frequently to prevent the garlic from burning.

Make the roux

Sprinkle flour over the onion mixture, stirring constantly for about 2-3 minutes until a light brown roux forms.

Pro tip: Ensure the roux is not too dark to keep the bisque light.

Add liquids and corn

Gradually whisk in chicken broth and bring to a simmer. Add corn kernels and cook for 10 minutes until the corn is tender.

Pro tip: Use fresh corn for a sweeter taste.

Blend the mixture

Using an immersion blender, blend the soup until smooth. If using a countertop blender, blend in batches and return to the pot.

Pro tip: For a chunky texture, blend only half of the soup.

Incorporate cream and crab

Stir in the heavy cream, lump crab meat, and sherry. Heat gently until warmed through, about 5-7 minutes. Do not boil. Ensure the crab meat reaches an internal temperature of 145°F / 63°C by probing the thickest part of the crab lumps. The crab should be opaque and firm.

Pro tip: Avoid overcooking the crab to maintain its tender texture.

Season and serve

Season with salt and black pepper to taste. Garnish with fresh parsley before serving.

Pro tip: Adjust seasoning as needed, considering the saltiness of the crab.

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Tips & Tricks

Use fresh crab for the best flavour, but canned works in a pinch.
Sherry adds depth; substitute with dry white wine if needed.
Ensure the roux is light brown to avoid overpowering flavours.

Frequently Asked Questions

What is corn and crab bisque?

Corn and crab bisque is a creamy, savoury soup made with sweet corn, lump crab meat, and a light roux, often flavoured with sherry.

Can I use canned crab for bisque?

Yes, you can use canned crab, but fresh crab will provide the best flavour and texture.

How long does it take to make corn and crab bisque?

The total time to make corn and crab bisque is about 50 minutes, including preparation and cooking.

What can I substitute for sherry in bisque?

You can substitute dry white wine for sherry if desired.

How should I store leftover bisque?

Store leftover bisque in an airtight container in the refrigerator for up to two days.

Serving Suggestions

Serve this corn and crab bisque with a side of crusty bread or a simple green salad for a complete meal. Pair it with a crisp white wine or a light beer to complement the rich flavours. You can prepare the bisque ahead of time and store it in the refrigerator for up to two days. Reheat gently on the stove over low heat, stirring occasionally until warmed through.