Friday, October 10, 2014

Corn and Crab Bisque

When I was younger, the only soup I would go near is chicken noodle soup. Not even tomato soup!

I grew up. I grew up and crab bisque quickly became a favorite. Hope you enjoy this recipe!

*I adopted this recipe from I made some tweaks of course*

Corn and Crab Bisque


2 Tablespoons Butter
1 Cup Crab Meat
¼ cup Shallots – finely chopped
1 ½ 14 oz can Chicken Broth
2 cloves Garlic – chopped
¾ cup canned Sweet Corn
1/3 cup Half-and-Half
1 Bay Leaf
¼ cup Milk
2 Tablespoons Flour
¼ Teaspoon Cayenne Pepper
1 Tablespoon Old Bay
½ Teaspoon Black Pepper
¼ Teaspoon Salt


1.     Heat up the butter in a medium sized pot. Saute the shallots for about 5 minutes.
2.     Pour the chicken broth into the pot, and bring to a hard boil.
3.     Add in the bay leaf, garlic, cayenne pepper, old bay, salt and black pepper.
4.     Reduce to simmer for 15 minutes and reduce the heat to low.
5.     Remove 1 cup of the soup and pour into a food processor.
6.     To the food processor, add the half and half. Puree for thirty seconds and set aside.
7.     In a separate bowl, whisk together the milk and flour. Slowly pour this into the soup in the large pot and let simmer for 3 minutes.
8.     Stir in the pureed mix and simmer for an additional 5 minutes.
9.     Add the crabmeat, corn and simmer on very low for 3 more minutes. 

10. Sprinkle the soup with more old bay if desired and serve!

*If you prefer a thicker soup (as I do), multiply the milk and flour combo by two.