Corn & Crab Bisque
Corn & Crab Bisque
Ingredients
- 1/2 cup butter
- 1 yellow onion, chopped
- 1 bell pepper, chopped
- 1/2 cup green onions, chopped
- 1 tablespoon Cajun seasoning, or to taste
- 1/3 cup all-purpose flour
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk
- 2 cans Mexicorn, drained, 15 ounce each
- 1 can cream-style corn, 15 ounce
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups heavy whipping cream
- 24 ounces lump crab meat, picked over for shells
- 1/2 cap crab boil, optional, or to taste
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat.
⏱️ 2 min
- 2
Add the chopped yellow onion, bell pepper, and green onions to the pot. Season generously with Cajun seasoning.
⏱️ 2 min
- 3
Cook the vegetables, stirring occasionally, until they are soft, about 8-10 minutes.
⏱️ 9 min
- 4
Stir in the all-purpose flour to create a light roux. Cook, stirring constantly, for about 10 minutes, ensuring the flour is fully cooked and has a light golden color.
⏱️ 10 min
- 5
Add the minced garlic and cook for 1-2 minutes until fragrant.
⏱️ 2 min
- 6
Slowly whisk in the chicken broth, then gradually stir in the milk until well combined and smooth.
⏱️ 5 min
- 7
Add the drained Mexicorn, cream-style corn, red pepper flakes, dried oregano, Italian seasoning, garlic powder, and onion powder to the pot. Mix all ingredients well.
⏱️ 3 min
- 8
Pour in the heavy whipping cream and bring the bisque to a gentle simmer over low heat. Continue to simmer for 10 minutes, stirring occasionally to prevent scorching.
⏱️ 10 min
- 9
Gently fold in the picked lump crab meat. If using, add 1/2 to 1 cap of crab boil, depending on desired spice level.
⏱️ 2 min
- 10
Continue to simmer for another 10 minutes to allow the flavors to meld and the crab to heat through. Do not boil.
⏱️ 10 min
- 11
Taste and adjust seasoning as needed. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Corn & Crab Bisque
- 1/2 cup butter
- 1 yellow onion, chopped
- 1 bell pepper, chopped
- 1/2 cup green onions, chopped
- 1 tablespoon Cajun seasoning, or to taste
- 1/3 cup all-purpose flour
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk
- 2 cans Mexicorn, drained, 15 ounce each
- 1 can cream-style corn, 15 ounce
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups heavy whipping cream
- 24 ounces lump crab meat, picked over for shells
- 1/2 cap crab boil, optional, or to taste
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat.
⏱️ 2 min - 2
Add the chopped yellow onion, bell pepper, and green onions to the pot. Season generously with Cajun seasoning.
⏱️ 2 min - 3
Cook the vegetables, stirring occasionally, until they are soft, about 8-10 minutes.
⏱️ 9 min - 4
Stir in the all-purpose flour to create a light roux. Cook, stirring constantly, for about 10 minutes, ensuring the flour is fully cooked and has a light golden color.
⏱️ 10 min - 5
Add the minced garlic and cook for 1-2 minutes until fragrant.
⏱️ 2 min - 6
Slowly whisk in the chicken broth, then gradually stir in the milk until well combined and smooth.
⏱️ 5 min - 7
Add the drained Mexicorn, cream-style corn, red pepper flakes, dried oregano, Italian seasoning, garlic powder, and onion powder to the pot. Mix all ingredients well.
⏱️ 3 min - 8
Pour in the heavy whipping cream and bring the bisque to a gentle simmer over low heat. Continue to simmer for 10 minutes, stirring occasionally to prevent scorching.
⏱️ 10 min - 9
Gently fold in the picked lump crab meat. If using, add 1/2 to 1 cap of crab boil, depending on desired spice level.
⏱️ 2 min - 10
Continue to simmer for another 10 minutes to allow the flavors to meld and the crab to heat through. Do not boil.
⏱️ 10 min - 11
Taste and adjust seasoning as needed. Serve hot.
⏱️ 1 min