Reviewed: Nov. 5, 2009

DELICIOUS. I made it exactly as it said to, except I used imitation crab (only 8oz was plenty to me) because fresh crab is crazy expensive. It was soooo good and my husband (who does not like corn) absolutely loved it. I will be making this again and often!

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SarahMab

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Reviewed: Sep. 5, 2009

So good! I didn't stray from the recipe at all.

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Cheri

Cooking Level: Beginning

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 29, 2009

Very good! I added two diced celery ribs and a diced carrot to the onion, used two cups of frozen corn kernels instead of the fresh ears, and imitation crab instead of real crabmeat (due to the price), but otherwise kept it as written. The flavor was great: almost too spicy, but the heat didn't really build in your mouth - it sort of dissipated after each bite, so it kept the spices from being overwhelming. My house does tend to like things spicy, though, so I can see how some people would think it was too spicy. I served with thick slices of bread with cheese broiled on top. Will definitely make again!

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VesHeill

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2009

I made this recipe almost as directed and it was amazing. I didn't use quite as much crab and I used canned corn. But just because I was using what I had on hand at the time. Great flavor!

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AMWBAYONNE

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Reviewed: Jun. 10, 2009

The broth was awesome. I would use that part of the recipe again. The crab turned me away, there was too much. Also, corn was in season, so the corn was much tastier than the crab.

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Kittyluv0508

Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

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Reviewed: May 19, 2009

Excellent. I used three 6-oz cans of Chicken of the Sea fancy crab, two cans of creamed corn and 16-oz of heavy cream instead of milk. No cayenne, I substituted a few dashes of Louisiana hot sauce. So good that when my daughter turned up her nose at it, I didn't even make her eat it. More leftovers for me.

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ROBINBRADY

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Meridian, Texas, USA

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Reviewed: Feb. 24, 2009

It was OK, probably won't be making again. I think a bisque should be smooth and creamy, and this was not, mainly because of the onion (and I think the onion flavor detracted from the crab). Also the proportions seemed off, the flour was not enough to thicken properly.

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WILDWIRE

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Reviewed: Jan. 24, 2009

This is by far one of my favorite soups! I have made it many times and my family LOVES it. I have made it exactly like in the recipe, but I have changed some things which I feel have only made it better. Some things I do recommend doing is doubling the flour and using more heavy cream. I usually just buy a 16 oz carton of heavy cream and use half with the flour and half just in the soup. It makes it a little more creamy, more like a bisque. One thing that I did last time was follow one reviews idea and added bacon. I cooked the bacon in the pot till it was super crispy, and then I caramelized the onions and garlic in the bacon grease. Might not make it healthy, but it does make it tasty. Enjoy!

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Lisa F.

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Reviewed: Jan. 21, 2009

used cream of chicken soup instead of 1 can of chicken broth and one cup of frozen corn omitted flour, used 1/2 cup of whole milk, used what I had.

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Carol Dwyer

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Reviewed: Jan. 17, 2009

This was really good. I must admit that I did make some little modifications. I didn't have any fresh corn on the cob available and I wanted to make sure the bisque was creamy so I used a can of sweet cream corn and I only had canned lump crab meat available. I'm sure it would be a real hit with fresh. I've been looking for a recipe similar to this ever since I was at a business conference in San Diego and stayed at Lowes Coronado Bay Resort and they served a corn and crab chowder to die for. With some tweaks I think I can achieve the same taste. Thank you!

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Winter Park, Florida, USA

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Reviewed: Jan. 4, 2009

Wow! This was amazing. I made it with imitation crab meat and canned corn. I used the original spices called for. It is spicy, but it works well with the rich creamy base. My husband doesn't care for imitation crab meat, but he enjoyed this. This is a keeper.

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christineb

Cooking Level: Expert

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Reviewed: Nov. 27, 2008

This was just ok for me...I'd really expected to LOVE it. Surprisingly, it was a bit..bland. I'd even taken the advice of a previous reviewer and caramelized a little corn w/the onion in the hopes it would really make the corn pop. Not so much. This soup was also VERY hot, and I really like spicy foods. I had to add some sherry to try to tone it down a bit. My guests *said* they enjoyed it, but would anyone really say anything else?

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lovestohost

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2008

This is pretty good, but more of a soup than a bisque. It could be thicker and have more of a kick. I pretty much made the recipe as listed, but added a couple of tablespoons of tomato paste and added some hot pepper sauce. Next time I would add at least one can less of the chicken broth to thicken it and add more of the seasoning and pepper sauce.

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Jennie Krodel

Cooking Level: Intermediate

Home Town: Johnsburg, Illinois, USA

Living In: West Dundee, Illinois, USA

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Reviewed: Sep. 28, 2008

Wow! Just finished my first bowl and it is delicious. My variations: added one drained can of corn along with the onions and cooked both to a light carmelized stage. After removing the cup of broth for the food processor, I added a can of creamed corn. Used all half and half and no milk and upped the amount of flour to 4-5 tablespoons. Oh, and used creole seasoning. I still don't know if that is different from Cajun seasoning but it worked great! Going for bowl #2 now. Thanks for a great recipe.

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Annie Eats-A-Lot

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

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Reviewed: Jun. 24, 2008

Maybe it was because I used canned fancy white crabmeat, or canned corn, but this just didn't do it for me. I simmered it longer than the recipe called for, and the corn was overcooked. I also used a can of creamed, so it was just really "corny" in general. The spiciness was just perfect; I used Old Bay and a dash of cajun spice. I used a splash of pepper sauce and sprinkled cheddar cheese on top of each serving, and that really added to the flavor.

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MissMinniePearl

Cooking Level: Intermediate

Home Town: Sumrall, Mississippi, USA

Living In: Hattiesburg, Mississippi, USA

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Reviewed: May 29, 2008

It was okay, but I had a lot left over that I didn't use. I probably won't be making this again.

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SJohn

Cooking Level: Intermediate

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Reviewed: May 13, 2008

Delicious and easy to make. Have made it a half dozen times already. Best with fresh crab meat and corn on the cob.

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Allie G

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Reviewed: Apr. 2, 2008

SUPER, the best I've ever had! (and, my boyfriend loves it too.) You have to try it.

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cretrop

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Reviewed: Feb. 23, 2008

THIS RECIPE IS SOOOOOO GOOD! It was so easy and was ready very quickly. I sweated onions and added flour to make a rue, then added the broth... My goodness! Rich, creamy, a little sweet and a spicy. GOOD JOB!

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