Corn and Crab Bisque
Indulge in the luxurious flavors of Corn and Crab Bisque, a creamy, comforting dish that perfectly balances sweet, tender corn kernels with succulent jumbo lump crab meat. This Southern-inspired recipe starts with a flavorful base of sautéed onions, celery, and garlic, thickened with a buttery roux and enriched with heavy cream for a velvety texture. A hint of Worcestershire sauce, hot sauce, and paprika infuses the soup with a gentle kick, while fresh lemon juice adds a bright finishing touch. Partially blended for the ideal consistency, this bisque is perfect for cozy dinners or special occasions. Garnished with fresh parsley and green onions, and served alongside crusty bread, it's a seafood lover's dream that's ready in just 45 minutes. Rich, satisfying, and irresistibly delicious, this Corn and Crab Bisque is a must-try for fans of vibrant, hearty soups.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or seafood stock
- 1.5 cups heavy cream
- 2 cups fresh or frozen corn kernels
- 1 lb jumbo lump crab meat
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon hot sauce
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 3 stalks green onions, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Instructions
In a large heavy-bottomed pot, melt the butter over medium heat.
Add the diced onion and celery, and sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the flour over the vegetables, and stir to coat. Cook for 2-3 minutes, stirring constantly, to remove the raw flour taste.
Gradually whisk in the chicken or seafood stock, ensuring there are no lumps. Bring the mixture to a gentle simmer.
Stir in the corn kernels and cook for 5-7 minutes until tender.
Using an immersion blender, partially blend the soup to create a creamy texture while still leaving some texture. Alternatively, remove half the soup, blend it in a blender, and return it to the pot.
Stir in the heavy cream, crab meat, Worcestershire sauce, hot sauce, paprika, salt, and black pepper. Simmer gently for 5-7 minutes, allowing the flavors to meld.
Taste and adjust the seasoning as needed. Stir in the lemon juice just before serving.
Ladle the bisque into bowls and garnish with chopped green onions and parsley. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.7 g | 236% | |
| Saturated Fat | 102.1 g | 510% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 911 mg | 304% | |
| Sodium | 6457 mg | 281% | |
| Total Carbohydrate | 120.7 g | 44% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 33.6 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 523 mg | 40% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3641 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
