The evolution of corn and crab bisque! I am bringing this recipe to you guys a little bit earlier than I planned to. My original plan was to make a corn soup since I have been focusing on eating and cooking more vegetable dishes. The plan for cooking corn soup quickly began to morph into me wanting to cook corn crab bisque. I was standing in line checking out groceries and one of the magazines had corn featured as a key ingredient.
The magazine had multiple different types of corn soup. I believe they had at least five different variations of the soup, so looking at this, I knew I would have to dress my corn soup up. So next thought that crosses my mind is corn soup with spicy shrimp. The idea was fine, but didn’t completely satisfy me. The next thought after that was keep it classic with a corn crab bisque! And there it was born. Make a corn crab bisque for dinner.
I have a special appreciation for corn crab bisque. The dish in theory is extremely simple and it marries two very light and flavorful components. The fact that you can actually serve this as a standalone meal makes it even better. You usually think of soup needing a shoulder to lean on for dinner, like soup and salad or soup and a sandwich. With this soup, you can toast up some French bread and have a really good meal.
The first thing I want to address before I continue discussing this meal is the name. For the unfamiliar, a bisque is a rich soup made from shellfish. I am saying this now because throughout I may switch back and forth between the term soup and bisque and I don’t want any confusion.
The corn used in this recipe is fresh corn removed from the cob. If you have fresh crabs and want to remove the lump meat from them to make this soup, you can. In my time of cooking I have only used this method once before. I was able to get extremely lucky at a family seafood boil, some of the guys had brought so much crab that we were not even able to finish it. I was then able to bring home a huge cooler full of crab! That was a blessing to my taste buds, I made all kind of meals from the meat. If you happen to have a lot of left over crabs, use those.
If you don’t have whole crab available, you can purchase the crab lump meat on its own. When purchasing crab meat there may be a few types around. I know they have a canned crab version which I have yet to try, and they also have some that come fresh in a plastic container. I have heard good things about the canned version, I wish I could remember the name to share it with you. If you do use pre-picked crab meat make sure it is the lump meat instead of the claw meat. The two are completely different textures and the claw meat isn’t “meaty” enough to be filling like the lump meat is.
Remember, be patient while cooking and let the meal unfold!
- 4 Ears of Corn (2 cans of whole kernel corn)
- 1 Onion Chopped
- 1 Red Bell Pepper Chopped
- 4 stalks of Celery
- 2 Tbsp chopped parsley
- Green Onion Garnish
- 4 Tbsp Butter
- 4 Tbsp Flour
- 4 cups Milk
- Salt to taste
- 1 Tsp Pepper
- 1 Tbsp Cajun Seasoning blend or (Old Bay)
- Prep fresh corn by cutting and removing the corn from the cob. Chop onion, celery, bell pepper, and parsley into small pieces. Set vegetables to the side. In a medium stock pot, melt down butter but do not allow it to brown. Stir in flour little by little and mix until you have a light blonde roux.
- Next add in chopped onion, bell pepper, celery and parsley. You want to combine the vegetables with the roux and cook them down until the onion has released some of it liquids and has become soft and translucent. This should take about 5 mins.
- Season with salt, pepper, and Cajun seasoning blend.
- Add in corn then slowly pour in milk while stirring the vegetables in the pot to ensure that the milk does not burn or stick. Increase the heat of the pot and continually stir until the bisque begins to bubble and boil. After the boiling begins reduce the heat to a simmer and let the vegetables lend their flavor for 30 minutes.
- While this simmers, prep crab meat by ensuring all pieces of crab shell have been removed. Increase the temperature up to medium heat and crab meat and allow to cook for 10 minutes. Serve Hot.