Corn and Crab Bisque Recipe

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!

My brother is battling cancer and he asked if I could make crab bisque so I found this recipe. I have made it several times in the past six months because it's now his favorite (he is very picky). I followed the recipe the first time, and loved it, but I've made a few changes since. Like others, I now use heavy cream instead of half and half. I also use leeks instead of onions because I love the flavor. Last but not least, I use a hand immersion blender to puree the entire pot of soup prior to adding the flour, etc. I prefer a chunkier soup but my brother prefers it smoother. He also likes it garnished with creme fraiche, which is good but not necessary. Overall, it's an excellent recipe.

I roasted a bag of frozen white sweet corn (thaw and dry kernels on paper towels, roast on a cookie sheet covered with foil for 10 mins, stir corn around, and roast for 10 mins more at ~425) to make this soup with. I also replaced the cajun seasoning/cayenne pepper with Old Bay and added ~1/4 tsp cayenne on top of the Old Bay to really give it a bit of a kick. This was a huge hit! My MIL has been making her crab bisque recipe for years to serve on the night before Thanksgiving. Since I hosted this year, she asked me to make the bisque. Her comment was, "It's not usually good to show up your mother in law, but I think we're going to use this recipe for the crab bisque from now on." Great success!!

I thought the flavor of this bisque turned great. It had more heat than I anticipated so could probably cut the cayenne in half. I did mix 1/2 tsp old bay and 1/2 tsp of the cajun seasoning which seemed like a good balance. Like orher I chose to make a roux with the onions rather than mixing in the milk. I also increased the amount of butter to 5 tbsp and 5 tbsp flour to match. Changed the half n half to heavy cream because I had that on hand. I thought the texture of the bisque was good and there was plenty crab and crab flavor, maybe a little chunkier with crab than I imagine for a bisque. My wife and I were wuite happy with how it turned out and can see making this again in the future without a doubt.

We had a bushel of steamed blue crabs and made a seafood stock with the leftover claws. Needed something to do with a gallon of stock so decided to make this recipe. Followed the recipe except substituted chickbroth with seafood stock and subbed creole with old bay. It came out a bit thin for my taste. So I remade the recipe with the following modifications Replaced broth with seafood stock Replace 1/2 & 1/2/milk with heavy cream ADDED a jar of clam juice. Those modifications made it restaurant quality in my opinion, but definitely upped the calories.

We had a bushel of steamed blue crabs and made a seafood stock with the leftover claws. Needed something to do with a gallon of stock so decided to make this recipe. Followed the recipe except substituted chickbroth with seafood stock and subbed creole with old bay. It came out a bit thin for my taste. So I remade the recipe with the following modifications Replaced broth with seafood stock Replace 1/2 & 1/2/milk with heavy cream ADDED a jar of clam juice. Those modifications made it restaurant quality in my opinion, but definitely upped the calories.

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

Came out great and was VERY easy to make! I made a couple changes...I eliminated the cayenne and cajun seasoning. I used old bay as i had seen others suggest, I also mad a rue with the flour instead of adding the flour to the broth. If anyone is looking for a way to make it gluten free, I was successful at making my rue with potato flour and a little bit of xanthan gum. I was so excited that it worked....no one was the wiser. I also used a cup of heavy cream instead of the half and half and milk. For the crab meat, I used canned lump crab meat.(blue crab brand I think. $17.99 for the 16oz can) I did use fresh ears of corn but i am not sure that was necessary. My husband and daughter loved it and are fighting over the leftovers.

After reading others comments, and a few other recipes I made a few modifications and the results were awesome. I decreased the chicken broth to 2 and 1/2 cups, added 1/2 cup white wine, increased the Cajun seasoning to 2 tsp., I used 16oz. of frozen creamed corn, 1 can cream of celery soup, so I was able to eliminate the half and half, milk and flour. I pureed with heavy whipping cream in step 2 and it was the perfect consistency, so step 3 was eliminated altogether. We loved it and will have it again many times this winter.

My home smells like the finest restaurants in Louisiana! I've dined at many restaurants in the South, and this is as authentic as it gets!! I added 2 more garlic buds, 1 more bayleaf, and, in in addition to the chicken broth, (minus one cup), replaced that cup with one cup of Bud Light Lime!! I added Old Bay Seasoned shrimp, in addition to the crab meat. I will continue to make this into the future!!

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.

Made it and I feel unstoppable.

I loved the flavor however, the texture from the lump crab meat I did not care for. I will make this recipe again but, I'll add the lump crab meat into the processor to make a creamy soup. Its a texture thing...

This soups was really good! I followed the directions as they were written but followed the advice of others where I doubled the flour which made the soup thicker bit not too thick. Flavor was excellent! Would make again.

This soups was really good! I followed the directions as they were written but followed the advice of others where I doubled the flour which made the soup thicker bit not too thick. Flavor was excellent! Would make again.

Fantastic, though I used canned corn and it turned out amazing.

I wanted it to be spicier.

Made the crockpot version as written by Shelah. Cut down Cajun seasoning by half and left out pepper entirely as the females don’t like spicy food. It turned very well, enough zip for me and not too much for the ladies. Using real crab makes it fairly expensive but it’s worth it.

We have made this recipe a few times, following it exactly the first time, and now we just change up the seafood depending on what we have available. This recipe is a home run in our house. Absolutely warm, comforting, and delicious. I'm the kind of person who appreciates when a recipe is a little forgiving if you need to make a change here or there, so that works for me. But following the recipe exactly will give you fantastic results. It's hearty and has a sweetness to it that I appreciate!

Yummy! I think this would be delicious as is, but I tweaked it a little to suit my taste. I used frozen corn, added celery, added a few teaspoons of tomato paste, used old bay instead of the other seasoning and used heavy cream instead of the half and half. Oh and I only used two cans of the chicken broth. My husband usually doesn’t like crab bisque but he loved this!