Corn Bisque

This is likely the best gourmet Crab & Corn Bisque you may ever serve. It’s rich, it’s delicious and it’s really unbelievably all to easy to prepare.


1 pint lump crabmeat
1/2 cup (1 stick) butter (don’t substitute margarine)
1-1/2 cups finely chopped sweet onion
4 tablespoons all-purpose flour
6 cups fresh corn kernels (see ‘Recipe Note 1’ below)
2 teaspoons salt
1 teaspoon coarsely ground black pepper
1-1/2 quarts heavy cream
3/4 cup thinly sliced green onions, white and green portions
3-4 additional green onions, thinly sliced for garnish

Preparation of Corn Bisque:

Gently pick from the crabmeat to get rid of any components of shell or cartilage, fostering not to split up lumps of crabmeat; reserve. Melt butter inside a 5- to 6-quart Dutch oven over medium heat. Add chopped onion and saute until Corn Bisque translucent (approximately ten mins). Whisk in flour, you can add corn kernels. Continue to cook over medium heat for 5 minutes, stirring frequently.

Add salt and pepper, then stir in heavy cream minimizing heat. Cover and cook over low heat for 20 minutes, stirring occasionally — tend not to boil Corn Bisque (see ‘Recipe Note 2’ below). Stir in sliced green onions, then very gently fold in crabmeat, fostering not to split lumps.

Return bisque with a simmer over low heat, cover and cook for an additional ten mins; stir once. Additional seasoning could be added, if desired, before serving. Garnish with additional sliced green onions and serve with oyster crackers or French bread. Yields six or eight servings as a possible entree. Freezes beautifully.

Recipe Notes:

(1) An equal volume of thawed frozen corn or drained canned corn might be substituted for fresh corn in this particular recipe.
(2) Do not allow bisque to come to some hard boil during preparation to counteract cream from separating.