Corn and Crab Bisque

This is maybe my all-time favorite soup. It’s that perfect mix of fresh produce and fresh seafood that Shorebird and Goat can’t get enough of. So good I am reluctant to share the recipe. But here it is. You have no idea how lucky you are.

Earlier when we were making the perfect crab and corn stock we cut the kernels off six ears of corn. Here they are. We also chopped up a celery stalk and a large onion. (We made this recipe toward the end of the summer, the ideal time for both the crabs and the corn.)

First we melt three tablespoons of butter and then add the onions and celery. Cook them over medium heat or so until they start to soften up. This took about 7 minutes. Then, add 3 tablespoons of flour to suck up all that buttery goodness and thicken it up for 2-3 minutes.

Next add the corn and about a half pound of crab meat and stir. The crab meat here is the good stuff.

Now, remember that crab stock from earlier? Time to add it to the mix.

We stirred, brought it to a boil, and then reduced the heat and cooked for 30 minutes.

Now, you’ll notice there’s big chunks of onion and celery and crab in there. To get that into a bisque you blend it in small batches. There’s no photos of this part of the process, because the Goat that was operating the blender put too much bisque in at once and it sort of exploded all over the Shorebird’s parents’ kitchen.

They were completely cool about it, but we stopped taking photos for awhile, and the Goat’s arm got slightly burned (he made a full recovery). So, anyway, blend in small batches is the moral of the story. Then add cream and the rest of the crab meat. Oh man does this come out good.

Ingredients

• 1 gallon of crab and corn stock
• kernels from six ears of corn
• About 1 lb of lump crab meat
• 1 celery stalk, chopped
• 1 large onion, chopped
• 3 tablespoons butter
• 3 tablespoons flour
• Seasonings: bay leaf, dry thyme, crushed red pepper, kosher salt
• 1 cup cream
• 1/3 cup white wine

Directions

1. Melt 3 tablespoons of butter over medium heat in large stock pot and add onion and celery and seasonings. Soften but don’t brown, about 7 minutes.
2. Add flour and stir in well. Cook about 2-3 minutes.
3. Add white wine and stir.
4. Add the corn and about half the crab meat.
5. Add the stock, bring to a boil, then reduce heat back to medium for 30 minutes.
6. Puree soup in small batches in a blender and pour into new pot.
7. Bring to medium heat, add cream and remaining crab. Add a bit more seasoning to taste.

• ← Easy But Perfect Crab and Corn Stock
• Old Fashioned Chicken and Noodles →