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crab soup, crab bisque, crab corn chowder, seafood soup, fall soup

Crab and Corn Bisque Recipe

Indulge in a bowl of rich and flavorful crab and corn bisque. Follow these easy steps to create a seafood masterpiece that combines lump crab meat, fresh corn, and a blend of aromatic spices.
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Course Appetizer, Main Course, Soup
Cuisine Seafood

Ingredients
  

  • ½ cup Diced Onion
  • ½ cup Bell Pepper
  • ½ cup Celery
  • 2 Corn Stalks
  • 1 Potatoes large
  • 2 tbsp Butter
  • 1-2 tsp Minced Garlic
  • 1 tbsp Old Bay
  • 1 tsp Black Pepper
  • ¼ cup All Purpose Flour
  • 3 cups Chicken Stock
  • ½ cup Clam Juice
  • 2 tbsp Worcestershire Sauce
  • 1 cup Heavy Cream
  • 12 oz Lump Crab Meat
  • 6 oz White Crab Meat
  • 2 tbsp Lemon Juice

Instructions
 

Prepare Ingredients

  • Finely chop onion, bell pepper, celery, and garlic.
  • Chop the potatoes into small 1-inch cubes.
  • Cut the corn kernels from the cob.

Creating the Broth

  • In a large pot, melt butter over medium heat. Add the finely chopped onion, bell pepper, celery, and garlic to the pot. Sauté them until they become tender and fragrant.
    ½ cup Diced Onion, ½ cup Bell Pepper, ½ cup Celery, 1-2 tsp Minced Garlic, 2 tbsp Butter
  • Add in the all-purpose flour and stir continuously to create a roux. Cook the flour down for about 2 minutes.
    ¼ cup All Purpose Flour
  • Toss in your potatoes a before pouring in your chicken stock, clam juice, and worcestershire sauce. Stir thoroughly until all the ingredients are well combined.
    2 Corn Stalks, 1 Potatoes, 3 cups Chicken Stock, ½ cup Clam Juice, 2 tbsp Worcestershire Sauce
  • Sprinkle in the Old Bay seasoning and black pepper and stir well until all the flavors are combined.
    1 tbsp Old Bay, 1 tsp Black Pepper
  • Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes or until the potatoes are tender.

Assembling Your Soup

  • Pour in the heavy cream, lump crab meat, and fresh corn kernels. Gently stir to combine and let it simmer for an additional 5-7 minutes.
    1 cup Heavy Cream, 12 oz Lump Crab Meat
  • Add in a dash of lemon juice, adjusting to your taste.
    2 tbsp Lemon Juice
  • Serve your crab and corn bisque hot, garnished with chopped parsley for an extra burst of freshness.
Keyword Fall Recipes, Seafood Recipes, Soup