Corn and crab bisque sees the chunky nature of corn chowder and raises the bar with the delicate consistency of a crab soup. It delivers a merger in the form of a super creamy, velvety bisque that’s bursting with sweet corn and succulent crab meat.
Perfect for cozy nights during the winter, or elegant gatherings in the summer, this bisque hits all the high notes as far as a standout soup course is concerned and only takes 30 minutes to execute. An even bigger bonus, although it tastes like you’ve been hard at work shucking corn and flaking crabmeat for hours.
Don’t let the French name fool you into thinking bisque is too fancy to pull off, either. A few shortcuts and a relatively short ingredient list prove anyone can master the savory seafood soup and we’ll show you how with our easy corn crap bisque recipe.
Ingredients for Corn and Crab Bisque
- Onion: There’s nothing better than the smell of onions sauteeing in butter and they taste even better in this bisque. Opt for a sweet white onion like Vidalia for the best flavor.
- Butter: A buttery crab and corn soup begins with butter. We like grass-fed or European butter for a deeper flavor but other types of butter will work as well.
- Chicken broth: Bisques tend to be heavy on the liquids and this includes broth. Chicken broth or bone broth complements the crab and corn flavors in this bisque.
- Corn: A bag of frozen corn saves you the hassle of shucking fresh, although a few freshly grilled corn on the cob ears will amp up the homemade quality of this bisque big time. You can use canned corn if that’s all you have, however.
- Potatoes: You’ll also need three medium-sized potatoes like Yukon golds, red potatoes or russets.
- Crabmeat: The star ingredient of crab and corn bisque! Canned crabmeat works just fine here, although fresh jumbo lump crabmeat while expensive is worth it for the flavor upgrade.
- Whole milk: Along with broth and butter, whole milk is also employed as a liquid base.
- Chives: A bit of green garnish from chopped chives provides an herbaceous note and a slightly garlicky flavor.
- Red pepper flakes: Optional, but worth it if you like your bisque with a kick.
Directions
Step 1: Sauté the onions
In a large saucepan, sauté the chopped onions in butter for a few minutes until they are nice and tender.
Step 2: Add the broth and remaining vegetables
Add the broth, corn and potatoes and bring to a boil. Then, reduce the heat and cover, simmering for another 15 minutes. Remove from the heat and let cool slightly.
Step 3: Puree the corn mixture
In a blender, puree half the corn mixture, then return it to the pan.
Step 4: Add the crab
Next, stir in the crabmeat, milk and pepper and cook it over low heat until the bisque is heated through. Be careful not to bring it to a boil.
Step 5: Garnish
If desired, top with fresh cracked pepper, chives and crushed red pepper flakes for a bit of heat.
Corn and Crab Bisque Variations
- Get creative with garnishes: In addition to red pepper flakes and chives, crispy bacon strips would be delicious on top of crab and corn soup, as would mini cheddar cheese biscuits, oyster crackers or garlic croutons.
- Switch up the seasonings: Aside from the (optional) red pepper flakes, this soup is on the milder side. If you prefer big bold flavors, try adding Old Bay or a cajun seasoning blend. Also, add a few dashes of Worcestershire sauce to kick things into high gear.
- Add more veggies: Chopped red peppers, jalapeños, poblano peppers and celery would all be fantastic in this soup.
How to Store Corn and Crab Bisque
Given that this soup contains both dairy and seafood, it’s best not to let it sit out for hours on end. We suggest storing leftovers in an airtight, sealed container in the refrigerator when you’re not serving them and only reheating them when you’re ready to dig in.
How long does corn and crab bisque last?
Crab soup will stay fresh for four to five days in the fridge.
Can you freeze corn and crab bisque?
You bet! However, we only suggest freezing and thawing this bisque once so the texture isn’t compromised. Let the soup cool completely before transferring it to sealed containers and labeling them with the date. The soup will be good for up to six months in the freezer.
How do you reheat corn crab bisque?
If you’re reheating frozen soup, let it thaw in the fridge overnight or for four to five hours, then place the soup in a saucepan and gently heat over medium-high heat until hot, without boiling.
Corn and Crab Bisque Tips
What’s the difference between chowder and bisque?
A chowder is usually chunkier and creamier by default. It can also be made of meat, seafood vegetables, or a combo of all three. Whereas bisque is traditionally shellfish-based, like in the case of lobster bisque, shrimp bisque or corn and crab bisque.
How do you thicken crab soup?
If you feel that your soup is looking a little thin, try adding a bit of cornstarch or flour to a small bowl with a tablespoon of water. Give this a good whisk and add it to the saucepan. This makeshift roux will thicken up the bisque instantly but only add a little at a time so it’s not too thick.
Can you use frozen crabmeat for this bisque?
Yes, although fresh is always preferred for optimal taste when you can find it. Ask for fresh lump jump crabmeat at your local seafood store or counter. The canned versions of this crab meat are the next best thing, followed by frozen crab meat.
Can I make this recipe dairy-free?
Yes, but bear in mind the final result will be different in terms of texture and taste. Swap the whole milk for coconut milk and the butter for coconut oil or vegan butter and you’ll have yourself a completely dairy-free crab and corn bisque.
