Deliciously Creamy Crab and Corn Bisque Recipe

If you’re a fan of seafood soups, this Creamy Crab and Corn Bisque is a must-try. It’s a luxurious dish that combines the sweetness of corn with tender chunks of crab in a velvety broth. Perfect for special occasions or a cozy dinner at home, this bisque is sure to impress everyone at your table.

Imagine sitting down to a warm bowl of bisque that’s rich, satisfying, and bursting with seafood flavor. This recipe brings the ocean’s best right to your kitchen, and with just a few simple ingredients, you can create a meal that feels gourmet.

What makes this bisque stand out is its creamy texture combined with the delicate taste of crab. It’s not only comforting but also an elegant dish that can elevate any dining experience.

Indulge in This Creamy Crab and Corn Bisque

A bowl of creamy crab and corn bisque with crab meat and corn, garnished with parsley, on a wooden table with bread.

This Crab and corn Bisque is a rich, creamy soup that beautifully balances the sweetness of corn with the savory taste of crab. It’s smooth and luscious, making it a delightful dish for seafood lovers.

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 cup corn kernels (fresh, frozen, or canned)
2 cups chicken or seafood broth
1 cup heavy cream
1 pound fresh crab meat, picked over for shells
Salt and black pepper to taste
1 tablespoon fresh parsley, chopped (for garnish)
Juice of half a lemon (optional)

Instructions

Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté until softened and fragrant, about 4-5 minutes.
Add Corn and Broth: Stir in the corn kernels and broth. Bring to a boil, then reduce the heat and let simmer for about 10 minutes.
Blend the Mixture: Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend just half of the soup and leave the rest as is.
Add Cream and Crab: Stir in the heavy cream and crab meat. Heat gently until warmed through, being careful not to boil. Season with salt, pepper, and lemon juice if using.
Serve: Ladle the bisque into bowls and garnish with chopped parsley. Enjoy with crusty bread for a complete meal.