Corn and Crab Bisque

Corn and Crab Bisque

122 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m

“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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Adjust Servings

Original recipe yields 8 servings



  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 (122)

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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!



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!

K Ray

K Ray

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!

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Amount Per Serving (8 total)

  • Calories
  • 219 cal
  • 11%
  • Fat
  • 9.6 g
  • 15%
  • Carbs
  • 20.4 g
  • 7%
  • Protein
  • 14.4 g
  • 29%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 1042 mg
  • 42%

Based on a 2,000 calorie diet



previous recipe:

Sheryl's Corn and Crab Chowder


next recipe:

Neptune's Favorite Crab Bisque