Crab and Corn Bisque
Indulge in the creamy, velvety goodness of this Crab and Corn Bisque, a comforting seafood soup that’s perfect for any occasion. This recipe brings together the natural sweetness of fresh or frozen corn kernels with the delicate flavor of lump crabmeat, all enveloped in a rich base of chicken or seafood stock and heavy cream. Seasoned with a hint of Old Bay and optional cayenne pepper for a subtle kick, this bisque strikes the perfect balance of warmth and flavor. It features a simple roux for creamy consistency and is elevated with garnishes of fresh parsley and green onions for a vibrant finish. Ready in under an hour, this impressive yet approachable dish is ideal for a cozy dinner or a special gathering. Serve steaming bowls of this bisque with crusty bread or crackers for an unforgettable meal that highlights the best of seafood and seasonal produce.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion (finely diced)
- 2 Garlic cloves (minced)
- 3 tablespoons All-purpose flour
- 4 cups Chicken or seafood stock
- 2 cups Heavy cream
- 2 cups Fresh or frozen corn kernels
- 1 pound Fresh lump crabmeat
- 1 teaspoon Old Bay seasoning
- 0.25 teaspoons Cayenne pepper (optional)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 2 Green onions (sliced, for garnish)
Instructions
Melt the butter in a large, heavy-bottomed pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux; cook for 2 minutes to remove the raw flour taste.
Gradually whisk in the chicken or seafood stock, ensuring there are no lumps, and bring the mixture to a low simmer.
Add the heavy cream, stirring continuously, and let the mixture thicken for 5-7 minutes over low heat.
Stir in the corn kernels and let them cook for 5 minutes until tender.
Gently fold in the crabmeat, being careful not to break it apart too much.
Season the bisque with Old Bay seasoning, cayenne pepper (if using), salt, and black pepper to taste.
Simmer the bisque on low heat for an additional 5 minutes to allow the flavors to meld together.
Ladle the bisque into bowls and garnish with fresh parsley and green onions before serving.
Serve hot with crusty bread or crackers for dipping.
Nutrition Facts
Calories |
2988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.5 g | 283% | |
| Saturated Fat | 126.0 g | 630% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 7942 mg | 345% | |
| Total Carbohydrate | 113.1 g | 41% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 30.6 g | ||
| Protein | 112.8 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3213 mg | 68% | |
*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.
