Corn and Crab Bisque

3 reviews, 4.5 star(s). 75% would make again

Ready in 1h

Try this Corn and Crab Bisque recipe, or contribute your own.


Salt and white pepper; to taste
1 c Flour
1 c Celery; small dice
2 c Heavy cream
5 c Crab stock; or shellfish stock
1 c Butter
1 lb crabmeat; Jumbo lump
1 c Onions; small dice
4 c Corn cob stock
1/2 c Green Onions; Sliced
1/2 c Chopped parsley
1 c Red bell pepper; small dice
3 c whole kernel corn; Fresh-cut
1/4 c Garlic; minced

Original recipe makes 12



Make a stock with the corn cobs and 5-6 cups water, reducing until 4 cups remain. In an 8-quart stockpot, melt the butter over medium high heat. Add the corn, onions, celery, bell pepper and garlic. Saut, for 5-10 minutes, or until vegetables are wilted. Add the flour and whisk until a white roux is achieved. Do not brown. Add the stocks, one ladelful at a time, stirring constantly until all the stock is incorporated. Bring to a low boil, reduce to a simmer and cook for 30 minutes. Add heavy cream, green onions and parsley, and cook an additional 3 minutes. Gently fold in the lump crabmeat, being careful not to break up the lumps. Season to taste with salt and white pepper. This recipe is by Chef John Folse, of Lafittes Landing Restaurant in Donaldsonville, Louisiana, and of the Chef John Folse Culinary Institute in Thibodaux, Louisiana. Its a gold medal winner in culinary competition. Typos By Jim Kirk - Posted to MM-Recipes Digest V4 #280 by Jim Kirk on Oct 24, 1997

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We loved it! Wasn't enough for 12 though.
larkinglesby 1y ago

This is my idea of summer on the east coast, corn is in season and the Maryland blue crabs are everywhere! Where do I get corn stock? Is it the same as the milk from the cob?
Crettenberger 4y ago

Very tasty
Lilbama 11y ago

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