Corn and Crab Bisque


Hearty, creamy, and all around awesome! You can garnish with cheese, if
you like, and serve with crusty French bread and a cold beer!


  • 1/4 cup butter
  • 3/4 cup onion, chopped
  • 3 (14 ounce) cans chicken broth
  • 3 cloves garlic
  • 2 bay leaves
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon Cajun seasoning
  • salt and pepper to taste
  • 4 ears corn, kernels cut from cob
  • 1/2 cup half-and-half
  • 3 tablespoons all-purpose flour
  • 1/2 cup milk
  • 16 ounces fresh lump crabmeat


  1. Heat butter in a large
    pot over medium heat. Stir in onion; cook until soft and translucent.
    Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves,
    cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into
    boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
  2. Remove 1 cup of soup,
    and set aside to cool slightly. Then pour into a food processor. Pour in
    half-and-half. Puree for 30 to 45 seconds, and set aside.
  3. In a small bowl, stir
    together flour and milk. Slowly stir into simmering soup. Stirring
    constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
  4. Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

Makes: 8 servings
Start to Finish: 45 mins


Print Friendly