Corn and Crab Bisque
A creamy, sweet corn soup with tender crab meat, perfect for cozy weeknight dinners or special occasions.
Ingredients
For the Base
- 2 tablespoons Butter You can use olive oil instead if needed.
- 1 medium Onion, diced
- 2 stalks Celery, diced If you do not have celery, use a pinch of celery salt.
- 2 cloves Garlic, minced Fresh garlic is best, but garlic powder works in a pinch.
- 2 tablespoons Flour For a gluten-free option, use a gluten-free flour blend or cornstarch slurry.
For the Soup
- 4 cups Seafood stock or chicken broth Seafood stock gives a more coastal flavor.
- 2 cups Fresh corn kernels Frozen or canned corn can be used; just drain well.
- 1 small Potato, peeled and diced Optional, for added thickness.
For the Finish
- 1 cup Half and half or heavy cream Heavy cream will make it richer.
- 1 teaspoon Paprika
- 1/2 teaspoon Black pepper
- 1 pinch Cayenne pepper Optional, for heat.
- 1 tablespoon Lemon juice
- 1/4 cup Green onion or parsley, chopped For topping.
- 1 cup Lump crab meat Check for shell bits if using canned.
Instructions
Preparation
- Melt the butter in a large pot over medium heat.
- Add the diced onion and celery with a pinch of salt and cook for about 5 minutes until softened.
- Add the minced garlic and cook for 30 seconds.
Thickening
- Sprinkle flour over the vegetables and stir, cooking for 1 to 2 minutes.
Cooking the Soup
- Slowly pour in the stock or broth while stirring to keep it smooth.
- Add the fresh corn and diced potato (if using). Bring to a gentle simmer for 12 to 15 minutes until the potato is tender.
Blending
- Turn off the heat and scoop out about 2 cups of soup; blend it and pour it back in, or use an immersion blender for a few quick pulses.
Finishing Touches
- Return heat to low and stir in the half and half or cream.
- Add paprika, black pepper, and cayenne, tasting and adjusting salt as necessary.
Adding Crab
- Gently fold in the crab meat and let it warm through for 2 to 3 minutes. Finish with a squeeze of lemon juice.
Notes
This bisque tastes even better the next day. Store in an airtight container for up to 3 days in the fridge. For freezing, omit the crab and cream from the base; freeze for up to 2 months, then add cream and crab when reheating.