This corn and crab bisque is a rich and hearty soup with a smooth and creamy broth. It is hearty and filling with a variety of vegetables and delicate crabmeat.
Why this recipe is just so good....
- Smooth and creamy - The seafood broth is made thick and rich from the heavy cream and some cornstarch or Arrowroot.
- Hearty and comforting - Filled with lots of vegetables and crabmeat, it is a one pot meal that only needs some crusty bread for dunking.
- Savory and Flavorful - This corn and crab bisque has a depth of flavor from all the spices and smoky bacon. Add as much spiciness as you'd like with more hot sauce.
You need the following ingredients to make this delicious crab and corn bisque recipe:
- fresh lumb crabmeat
- canned crabmeat
- seafood broth
- roasted red peppers
- Bay leaves
- heavy cream
- hot sauce
- thyme, salt, black pepper, Old Bay seasoning, celery salt
- Cornstarch or Arrowroot powder
Ingredient Notes and Substitutions
- This recipe uses both lump crab meat and canned. While it is preferable to use all lump crab, I wanted to test the recipe using both since the canned crab is much less expensive. And we loved the combination as is. Although I wouldn't recommend using all canned crab since you would lose the fresher taste, using one can will work well.
- Instead of heavy cream, you can use half and half or whole milk but the bisque won't be quite as thick and creamy.
- If you don't have jarred roasted red peppers, finely dice a red bell pepper and saute' it along with the onions.
How to make Corn and Crab Bisque
- In a Dutch oven or large pot, cook bacon until crisp. Remove bacon to plate. Leave 2 tablespoons of the drippings.
- Cook the onions in butter until golden brown, about 2-3 minutes.
- Add the corn, roasted red pepper, garlic, bacon and all seasonings except Bay leaves. Cook for 1-2 minutes.
4. Add the seafood stock and bring to a boil.
5. Reduce the bisque to a simmer on low heat. Cover pot. Simmer for 30 minutes.
6. Combine heavy cream and cornstarch or Arrowroot powder in a cup. Stir well.
7. Add the cream mixture to the bisque and stir to mix in. Let the soup simmer for 5 minutes, stirring as it thickens.
8. Add crabmeat and bay leaves. Stir for 2 minutes to heat through.
9. Remove Bay leaves before serving.
- When you make the thickened heavy cream, make sure to press out any cornstarch lumps with a fork. This will help the bisque to be smooth and creamy.
- Don't skip the step of giving the vegetables a quick saute'. It only takes a few extra minutes and adds an extra depth of flavor.
- Don't boil the bisque once you have added the cream. Heat it on a low flame so that the bisque doesn't curdle.
- Add the crab towards the end of cooking process to avoid overcooking. This could change the texture and make the crab tough or chewy.
What to serve with Corn and Crab Bisque?
Frequently Asked Questions
Yes you can. If you want to use frozen corn, defrost the bag first in the microwave or in a bowl of water and drain well.
For a lightened up version, or if just prefer not using a thickener, you can try thickening it by pureeing. Let the bisque cool for 5-10 minutes. Use an immersion blender to slowly puree' the vegetables and clams. Only puree' some of the soup or you will lose the larger pieces and chunkier texture.
You can also use a regular blender and carefully puree' 1-2 cups as well. Cool soup first and make sure to hold down the blender's lid as you puree.
For a bit more of a spicy flavor, add a pinch of cayenne, red pepper flakes or smoked paprika. And any of these can be substituted for the hot sauce. You can also add a teaspoon of a cajun seasoning blend.
Soup is much more varied in the ingredients. It may have all types of proteins such as beef, chicken or beans. The main difference is that bisques are usually seafood based with a broth thickened with cream. And it may also be thickened by pureeing the vegetables and seafood.
Storage and Reheating
- After cooling the bisque, store in airtight container in the refrigerator for 3 days. Reheat on the stove over low heat. Don't boil it.
- Freezing soups with dairy can be tricky since there is always the risk of it separating or curdling. I have frozen this soup for 2 months. I recommend defrosting it overnight in the refrigerator and reheating it gently on low heat on the stovetop. I used a silicone whisk to stir it well. Only heat until hot, do not let the soup boil.
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This corn and crab bisque is a rich and hearty soup with a smooth and creamy broth. It is a savory and filling meal with a variety of vegetables and delicate crabmeat.
- 6 slices of bacon, cooked and crumbled into pieces
- 2 tablespoons butter
- 1 16 ounce can of whole kernel corn, drained
- 2 garlic cloves, finely chopped
- 1 medium onion, finely chopped
- ½ cup roasted red peppers, chopped *
- 4 cups seafood stock *
- 2 teaspoons celery salt
- 2 teaspoons Old Bay seasoning
- 1 teaspoon hot sauce *
- 1 teaspoon dried thyme
- 2 Bay leaves
- 1 teaspoon salt
- 1 teaspoon black or white pepper
- 8 ounce container of lump crabmeat, drained
- 6 ounce can crabmeat, drained
- 1 cup heavy cream
- 1 tablespoon cornstarch, all purpose flour or Arrowroot powder
- In a Dutch oven or large pot, cook bacon over medium heat until crisp. Remove bacon to plate. Leave 2 tablespoons of the drippings in the pot.
- Melt butter in the pot and cook the onions until golden brown, about 2-3 minutes.
- Add the sweet corn, roasted red pepper, garlic, bacon and all seasonings except bay leaf. Cook for 2 minutes on a low boil.
- Add the seafood stock and bring to a boil.
- Reduce the bisque to a simmer on low heat. Simmer for 30 minutes
- Combine milk or heavy cream and cornstarch or Arrowroot powder in a cup. Stir well.
- Add the cream mixture to the bisque and stir to mix in. Let the soup simmer for 5 minutes, stirring as it thickens.
- Add crabmeat and bay leaves. Stir for 2 minutes to heat through.
- Remove Bay leaves before serving.
*If you can't get seafood stock, use vegetable broth or chicken broth. Add 2 teaspoons of oyster or fish sauce for some extra flavor.
* Instead of roasted red peppers, you can finely dice a red bell pepper and cook it along with the onions.
*You can try ½ teaspoon of cayenne pepper or red pepper flakes instead of the hot sauce. Or add some smoked paprika for extra flavor. Taste before adding more.
Keywords: Soup, Bisque, Chowder, crabmeat, corn, Dutch oven