Corn and Crab Bisque Recipe -
Corn and Crab Bisque Recipe
  • READY IN 45 mins

Corn and Crab Bisque

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2007

This is the best soup ever! I'am not one to sit over a stove, so I figured out how to cook it in a crockpot. Throw all ingrediants into a crockpot (I also add parboiled chopped red potatoes) and cook on high for two hours. Add crab and cook for one more hour. Enjoy!

Most Helpful Critical Review
Sep 02, 2011

I did what I always do with a new recipe. I made it exactly as described to get an idea what the author had in mind. Then I made it again and tweaked it to my taste. What I noticed right away was that the bay took over and gave the entire dish a cloying bay flavor. So I just used one leaf and at that I took it out after the 10 minute simmer. That brought the bay into balance. The other thing I noticed was a lack of seafood flavor in the finished product. So, I substituted 28 oz of clam juice for 28 oz of chicken broth. I also substituted 1/2 tsp of Old Bay Seasoning, which has a minimal bay contribution, ironically, for 1/2 tsp Cajun Seasoning. These changes mellowed out the bay while adding seafood flavor.

May 28, 2006

Original review 11/3/05---This was very good! I used canned corn & canned crab (I only had 12 oz. of the lump crab & used a 6 oz. can of fancy white....I didn't care for the fancy white & will make sure I have enough lump for next time), I added a tsp. of Old Bay & also a can of cream style corn. Next time I think I will try the suggestion of using whipping cream instead of the half & half to add thickness. I meant to top it w/ parmesan cheese but it tasted so good I forgot! Update 5/28/06--- Made this for lunch again today but this time I used fresh king crab leftover from last night...fresh is definitely best but then we knew that already. ;o) I also used fresh corn this time & to be honest, I like it better w/ canned or frozen. Instead of sprinkling w/ parmesan, I made Parmesan Crisps (from foodnetwork site) to garnish them w/ & they were so cute!

Jan 05, 2008

Great recipe. I, too, substituted Old Bay Seasoning (1 1/2 tsp) for the cajun seasoning and cayenne pepper, and also added 1/2 tsp ground marjoram. Be sure to thoroughly rinse the lump crabmeat; I sprinkle it with lemon juice BEFORE rinsing it to help remove the "crabby" smell and taste. We live on the Gulf coast where this dish is a staple; this recipe is as good, if not better, than most local restaurants serve. We sprinkle parmesan cheese on top-- delicious!

Dec 10, 2007

Made this dinner tonight and it was fan-damn-tastic! Never made any sort of crab meal before as my wife hates seafood (it's a texture thing), but she loved this soup. The only thing I did different from the posted recipe was to add three strips of sliced, cooked bacon, because, well, bacon makes everything better.

Dec 29, 2007

This recipe was very easy to follow and sooo tasty, my guests all had second helpings! I made a few modifications - for thickening I used heavy cream instead of half and half and added a litte extra, as well as 2 extra tablespoons of flour. I also omitted the cajun seasoning and cayenne pepper and instead added 1.5 teaspoons of Old Bay spice. Tasted great and with lots of flavor!

Aug 12, 2005

This recipe is awesome! It is different from the crab bisque that I have had, but it rates right up there. Also, super easy to make. I used whipping cream instead of half and half and shredded the imitation crab up instead. I also used a can of muchroom soup in place of one of the chicken broths. You have to try this recipe!

Dec 24, 2007

This recipe was super. I omited the cajun seasoning all together, halfed the cayenne and used Old Bay seasoning as well. I used canned corn and it worked fine. Also used heavy whipping cream instead of half and half, think it helped with the consistency.


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  • Calories
  • 219 kcal
  • 11%
  • Carbohydrates
  • 20.4 g
  • 7%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 14.4 g
  • 29%
  • Sodium
  • 993 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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