• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Corn and Crab Bisque

  • Recipe Submitted by on

Category: United States, Soups

 Ingredients List

  • 3 c Fresh-cut whole kernel corn;
  • -plus milk from cobs
  • 1 lb Jumbo lump crabmeat
  • 1 c Butter
  • 1 c Onions; small dice
  • 1 c Celery; small dice
  • 1 c Red bell pepper; small dice
  • 1/4 c Minced garlic
  • 1 c Flour
  • 5 c Crab or shellfish stock
  • 4 c Corn cob stock
  • 2 c Heavy cream
  • 1/2 c Sliced green onions
  • 1/2 c Chopped parsley
  • Salt and white pepper to
  • -taste


Make a stock with the corn cobs and 5-6 cups water, reducing until 4 cups

In an 8-quart stockpot, melt the butter over medium high heat. Add the
corn, onions, celery, bell pepper and garlic. Saut, for 5-10 minutes, or
until vegetables are wilted. Add the flour and whisk until a white roux is
achieved. Do not brown.

Add the stocks, one ladelful at a time, stirring constantly until all the
stock is incorporated. Bring to a low boil, reduce to a simmer and cook for
30 minutes. Add heavy cream, green onions and parsley, and cook an
additional 3 minutes. Gently fold in the lump crabmeat, being careful not
to break up the lumps. Season to taste with salt and white pepper.

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