Nothing better than eating a creamy bowl of crab & corn bisque soup. This is literally one of my favorite soups and I’m so glad the weather is finally cooling down. It’s the perfect excuse to make it.
I know, I know it’s been a minute since I dropped a blog post. My apologies. Butttt it’s for a good reason. I completed my first digital cookbook ‘Fall In Love With Cooking‘. 25 delicious, cozy recipes that scream all things fall. Okay, okay. Enough of the shameless plug…
let’s get into the recipe–
As soon as the weather drops, it puts me into soup mode. And with these frequent cold fronts… your girl is ready!
One thing I love about soup is how easy it is to make. AND most soups can be made in one pot. Meaning… less dishes to clean. And I love that for us.
I was first introduced to crab and corn bisque soup by my boyfriend’s mom. We visited Nola a few years back and she had it simmering on the stove when we arrived. y’all… I can’t even tell you how many bowls I had. It was SO good and comforting. Soooo in normal Ciarra fashion, I had to try my take on this flavor packed soup.
What you’ll need
Crab- I prefer lump crab. But use whatever you can find. Shrimp, crawfish or lobster would be a great alternatives.
Corn– I used fresh corn, but feel free to use frozen or canned.
Potatoes– I recommend using gold potatoes. They’re small and cook pretty fast.
Heavy Cream-heavy cream gave this such a cozy vibe.
Crab boil– this elevated the entire flavor of the soup. Be careful though, things can get real hot, REAL fast.
Chopped seasoning– chopped seasoning also known as “holy trinity” in the food world, is a necessity! (combination of celery, green pepper and onions)
Butter– unsalted.
Chicken broth or Seafood stock– use whatever you can find. A lot of people recommend seafood stock but chicken broth worked just fine. seasoned it with some seafood seasoning and we were good to go.
Fresh Thyme– fresh thyme always adds great flavor.
Seasoning– we season our food around here. Grab your favorite seasonings and season this soup to taste.
This was one of the easiest soups I’ve ever made. Threw everything into one pot and it was done in about 25 minutes.
If you don’t eat crab? no problem. Shrimp is a perfect alternative. You can even go meatless and do corn and potatoes.
If you try this recipe, I’d LOVE to hear from you.
Crab & Corn Bisque
Ingredients
- 1 tbsp olive oil
- 3 tbsp butter unsalted
- 1/4 cup chopped seasoning (diced onions, celery and green bell pepper)
- 3 cloves garlic minced
- 2 tbsp AP flour
- 1 cup fresh or frozen corn
- 3-4 yellow gold potatoes peeled, diced
- 2 cups chicken broth
- 2 cups water
- 1/2 tsp crab boil seasoning. start with 1/2 tsp then use more if you prefer.
- 1 tsp onion powder
- 1 tsp garlic powder
- fresh thyme
- 1/2 tsp Tony's cajun seasoning
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 2 bay leaves
- salt to taste
- 1/4 cup heavy cream
- 1/3 cup crab meat
- green onions to garnish
Instructions
- In a large pot, heat olive oil and butter over medium high heat. Once the butter/oil mixture begins to bubble add in chopped seasoning and diced shallot. Sautè until fragrant. About 4 minutes, then add in minced garlic and sautè for an additional 2 minutes.
- Once the veggies begin to soften, add 2 tbsp of flour. Stir and cook until the veggies are coated and the flour is golden. About 2 minutes. Gradually stir in the chicken broth and water. Mix until smooth. Add in the corn and potatoes.
- Season with crab boil, onion powder, garlic powder, cajun seasoning, smoked paprika, black pepper, 2 bay leaves and salt to taste. Bring to a gentle boil stirring occasionally, scraping the bits at the bottom. Reduce heat to medium low and simmer.
- After 10 minutes, taste and adjust seasonings, if needed. Stir in heavy cream and mix until well incorporated. Then add in crab meat. Allow crab to warm for about 5-7 minutes.
- Remove from heat. Ladle soup into bowl. Top with green onions and enjoy.
Did you make it?
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