Crabmeat And Corn Bisque
A rich and creamy crabmeat and corn bisque with sweet corn, tender crab, and aromatic herbs, perfect for elegant dinners or special occasions.
Ingredients
Instructions
- In a saucepan, melt 1 stick of butter.
- Add flour and cook for several minutes, stirring constantly.
- Gradually add hot chicken stock, then add milk, cream, and sherry.
- In a skillet, melt the other stick of butter.
- Saute the onions, green onion tops, and parsley until soft.
- Add the sautéed vegetables to the milk mixture.
- Stir in the drained corn and lump crabmeat.
- Season to taste with salt and pepper.
- Heat the bisque until warm but do not bring to a boil.
Tips & Substitutions
For a richer flavor, consider adding a dash of Old Bay seasoning or using fresh herbs like thyme or dill. If fresh lump crabmeat is unavailable, canned crabmeat can be a suitable substitute, just ensure it's well-drained. To thicken the bisque further, incorporate a bit more flour or use a cornstarch slurry. Stir continuously to avoid lumps, similar to the method used in Cream Soup Basic.
Serving Suggestions
Serve the bisque hot, garnished with additional chopped parsley or green onion tops for a fresh touch. It pairs beautifully with crusty bread or a light salad, such as Lagoon Chicken Salad, to complement the rich flavors. Consider serving a side of Aunt Edna'S Potatoes for a hearty meal.
Storage & Reheating
Store any leftover bisque in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the bisque on the stove over low heat, stirring occasionally to prevent separation. Avoid boiling, as this can affect the cream's texture. For longer storage, freeze the bisque, but note that the texture may change after thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Crabmeat And Corn Bisque contains roughly 2772 calories, with 62g protein, 267g carbohydrates, and 199g fat. It is an excellent source of dietary fiber (583% of the Daily Value), iron (222% of the Daily Value), and vitamin C (203% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2294mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned?
Yes, frozen corn can be used in place of canned corn. Just ensure it's thawed and drained before adding it to the bisque. This substitution may add a slightly sweeter flavor and a fresher texture to the dish.
How can I make this bisque spicier?
To add some heat, consider incorporating a pinch of cayenne pepper or a few dashes of hot sauce during cooking. You can also serve the bisque with a side of crushed red pepper flakes for those who enjoy an extra kick.
Is it possible to make this bisque dairy-free?
Yes, for a dairy-free version, substitute the cream and milk with coconut milk or a plant-based cream. Use vegetable stock instead of chicken stock, and ensure that the butter is replaced with a dairy-free alternative.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).