Reviewed: May 8, 2013

This was awesome! I threw in a chopped cooked potato and celery to make it more hearty. I also used all skim milk instead of the half and half, to cut calories and it was still very thick. This recipe is a keeper!

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Reviewer:

Kara

Reviewed: Mar. 24, 2013

this soup was delicious! However, I found it to be thinner than what I pictured for a bisque....probably because I used frozen corn and 46 instead of 42 oz of broth though. i wound up blending about half of the soup in my bullet to give it more preferable consistancy. I also cooked and chopped up about a dozen jumbo shrimp which I added along with the crabmeat, and I'm glad i did!

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Reviewer:

brookecarter

Reviewed: Jan. 25, 2013

This Bisque was devine! I didnt have any problems with the consistency. I followed a few suggestions,I used old bay seasons and added cayenne pepper to my taste. I made a roux first with 3T of Butter & 3T of flour and set aside. I only used 1 can of stock and I used cream instead of milk or half & half. When the cream was added I added in the roux and whisked. I think what helped with the consistency as well was I diced a potato and added to the corn, stock mixture. I took out a cup of the bisque and pureed it and then added back to the bisque before adding the crab meat. I did also add a about a 1/4 cup of wine. I garnished with some crab meat. I have made with canned and fresh corn and a combination of both. Didnt affect the outcome a whole lot either way, it depends on your particular taste. I liked the combo. The flavor was oh so good!!! and so easy Thank you - a keeper

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Reviewer:

luvtocook

Reviewed: Jan. 21, 2013

Amazing. This is one of my children's favorite food. I don't enjoy cooking very much, but this turned out great!! I used steam fresh corn and no onions, and threw it all in the crock pot. So easy. Will never buy it a restaurant again!

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Reviewer:

Barbara Seals

Reviewed: Dec. 5, 2012

I liked this recipe, I did add in cooked potatoes, and it made it so good. The only thing I would say, is that it has a kick to it, with the cajun or pepper, so follow the recipe if you like that added hot kick. As for the potatoes, I cut them up in cubes, boiled them in water until they were cooked, drained the water and added to the soup....perfection.

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Reviewer:

Fschierberg

Reviewed: Nov. 16, 2012

It tasted great but it wasn't a bisque. I live in New Orleans and every bisque I've ever had is thick, not as much as a chowder, but certainly doesn't run off the spoon like water. And yes I followed the recipe including the flour part. I see someone commented that they adjusted using heavy whipping cream and more flour, maybe that would have done it. Otherwise the flavor was great.

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Reviewer:

Lauren_yay

Reviewed: Nov. 2, 2012

Made as written knowing that the consistency would be thinner like a bisque rather than a chowder or stew. Fresh corn and crab flavors were incredible. Actually, I did only add half the cayenne just in case, and it was the perfect spiciness for us. Have crusty bread on hand for dunking, and sprinkle green onions and parm on top for even more flavor. You would never know from the taste that this only has a half cup of 1/2 and 1/2. Thanks for the healthy recipe!

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Reviewer:

GOCUBSGO

Reviewed: Nov. 1, 2012

Really liked the kick this soup had! I would highly suggest to follow the recipe and use fresh crabmeat. I used canned crab and didn't like the texture with the soup. Next time around I may also try and use whipping cream like the other reviewers said. The soup could of been a little thicker. However overall great recipe and got the hubby's approval!

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Reviewer:

ashleyddavis

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Oct. 29, 2012

This was OUTSTANDING! Serve topped with bacon bits, shredded cheddar and crusty bread. I've also added rope sausage.

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Reviewer:

Rich B

Reviewed: Oct. 20, 2012

This recipe was a great start for my now "world famous" Crab Bisque. I took a lot of advice from the comments and added tomato paste and switched the half and half and milk to full cups of heavy whipping cream. I also repalced the cayenne and cajun spices with Old Bay and finish with a flourish of white wine.

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