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Corn Crab Bisque ~ New Orleans Style

April 13, 2016 By Deanna Piercy Leave a Comment

I’m a sucker for rich and creamy soups. Add seafood to it and I’m sold. This is my take on a recipe for corn crab bisque I got from the New Orleans School of Cooking and it’s truly a keeper. It’s extremely rich so a small bowl with a hunk of good, crusty French bread is all you need. This recipe makes at least 6 servings.

corncrabbisquepinterest

New Orleans Style Corn Crab Bisque 

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New Orleans Style Corn Crab Bisque

Ingredients

  • 1/4 cup flour
  • 1/4 cup butter (REAL butter, not margarine)
  • 1 quart of cream, half and half, or a combination
  • 1 quart chicken stock
  • 1 pound crab meat
  • 1 bunch green onions, chopped (about 8-10 onions)
  • 3 cups frozen corn
  • 1 tablespoon Creole seasoning
  • black pepper to taste

Instructions

  1. Combine cream and stock in large pot and bring to a boil. Reduce heat and simmer while making roux.
  2. To make the roux, melt butter in skillet over medium heat, add flour and stir constantly until the color of peanut butter or even darker. Do NOT stop stirring. If it burns you must start over again. This will probably take about 10 minutes.
  3. Add roux to simmering stock/cream mixture, stirring as you add it.
  4. Add corn, crabmeat and most of the green onion, reserving some for garnish.
  5. Season to taste with Creole seasoning. I use about a tablespoon of the spicy version but you can start with less and add more if needed to suit your taste.
  6. Continue to simmer until soup has thickened to your preference.
  7. Add black pepper to taste.
  8. Ladle into bowls and garnish with remaining green onions.
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Corn Crab Bisque ~ Steps

Like most soups this is even better the next day. Enjoy it with some crusty French bread and pretend you are in New Orleans.

Bon Appétit

Corn Crab Bisque

~~~~~

Note: Real crab meat isn’t available around here so I substitute “imitation crab meat” which I buy at Aldi’s. It’s a blend of Alaska Pollock and King Crab:

Aldi's Imitation Crab Meat

This is not an affiliate link. It is just for informational purposes. 

There are various brands of Creole seasoning. I use Tony Chachere’s “More Spice” version:

Tony Chachere's Creole Seasoning

This is an affiliate link. If you purchase via this link I receive a small portion of the purchase price. 

Filed Under: Dee's Kitchen, New Orleans, Recipes Tagged With: corn crab bisque, New Orleans, recipe, soup

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I’m Dee, a Francophile with a hippie heart, trying to create a beautiful life in the country while dreaming of Paris. Click here to read more.

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