This corn and crab bisque tastes luxurious and decadent and is perfect for entertaining or a special meal at home.
The recipe is easy, and comes together in just 20 minutes, as it uses frozen or tinned sweetcorn and tinned crab.
Nobody will know that you put in hardly any effort to make this soup., but they will love the flavour and it's also less than 200 calories a serving
So simple and delicious.
Shellfish is definitely a favourite of mine, so If I'm hosting a dinner party, I often like to serve a shellfish starter or appetiser.
However, If you have lots of food to prepare, it's unlikely that you will want to spend time dressing crab or other shellfish yourself. This corn and crab bisque makes use of tinned crab and corn. You could even use frozen. This makes this recipe so easy to make and much more economical to buy.
Although, this soup is great for a starter, it would also be great for a lunch or main meal, served with plenty of crusty bread.
❤️ Why you will love this dish
✔️Uses store cupboard ingredients.
✔️Simple to make.
✔️Make in advance for easy entertaining.
✔️Can vary the ingredients too.
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- butter - salted or unsalted. I tend to use salted for most recipes. Keep in mind that if you use sated butter, you may need less seasoning to serve.
- shallot - i prefer to use the long shallots are they are slightly easier to peel than the smaller round ones. They have a mild sweet taste, that won't overpower the crab.
- sweetcorn - a small can orf sweetcorn drained or use frozen sweetcorn. There is no need to defrost.
- crab - I've used tins of white crab meat chunks as I think it's good to have some texture of the crabmeat in the soup.
- cayenne pepper - this adds a little heat, that compliments the flavours. Add it to taste or leave it out if you prefer.
- flour - plain or all purpose flour to thicken the soup.
- milk - any milk of your choice. I tend to use semi skimmed milk for everything.
- fish stock - homemade or use a fish stock concentrate or cube.
- chives - some fresh chives to serve adds a splash of colour and flavour.
- seasoning - freshly ground black pepper and flaked sea salt to taste.
- cream - totally optional as a garnish of a tablespoon per person to serve. Double or heavy cream will happily sit on the surface for presentation.
The printable recipe card with full ingredient quantities and instructions can be found at the bottom of the article.
- large saucepan
- blender or immersion blender
- sharp knife
- cutting board
- wooden spoon
Peel the shallot and chop finely along with the chives.
Set aside the chives for serving.
Put the butter in a large saucepan over a medium heat.
When the butter has melted add the chopped shallot.
Cook for about 3 minutes, stirring regularly, until the shallot is translucent.
If you are using frozen corn, add it to the pan and cook for a minute stirring.
Next, add the flour and stir for a minute to combine.
Gradually add the milk, stirring, (add drained tinned sweetcorn if you are using at this point), as the mixture comes to a simmer and thickens.
Remove from the heat.
💭 Top Tip
- Be careful putting hot liquid into a blender as they can easily overflow. Only fill to a maximum of a third capacity.
Put the mixture into a blender or use an immersion blender to blend the soup.
The sweetcorn will thicken it further.
I prefer to only partially blend the soup, so that you can still see some corn kernels.
The mixture will seem quite thick.
Now stir in the stock and bring back to a simmer.
Add the cayenne, chives and crab and stir gently to combine.
Heat for a further minute and the corn and crab bisque is ready.
Serve as it is or with a drizzle of cream and a sprinkling of extra chives and cayenne pepper.
🥗 Side Dishes
Serve the bisque as an elegant starter for special meals such as
- Turkey Ballotine
- Roast Partridge
- Cannon of Lamb
- Côte de Boeuf
- Bavette Steak
- Pork Confit
- Chicken en Croûte
- Duck with Orange Sauce
- Picanha Beef
- Rack of Pork
- Pigeon Breast
- Roast Lamb Shanks
- Pork Normandy
- cayenne pepper - use a few chilli flakes or chilli powder. If you are not a fan of heat use a little paprika instead.
- fish stock - use vegetable stock.
- shallots - just use a small onion.
- prawns - use small frozen prawns or tinned prawns and chop roughly before adding to the soup. Save a few prawns for garnish.
- Refrigerator - cool, cover and store in the fridge for up to 3 days.
- Freezer - freeze in containers or soup bags after the stock has been added. Thaw overnight in the refrigerator.
- To reheat - warm gently in a saucepan.
🍱 Prepare in Advance
- After the stock has been added let the soup cool then cover and store in the refrigerator for up to 3 days. Warm in a saucepan and add the crab, chives and cayenne just before serving.
Generally, a bisque is made with shellfish and typically the soup is plended or passed through a sieve for a smooth result.
A soup or chowder tends to have bigger pieces of meat ir vegetables.
More soup recipes
Crab and Corn Bisque
- Large saucepan
- Blender or immersion blender
- sharp knife
- cutting board
- wooden spoon
- 25 g butter
- 1 shallot
- 200 g sweetcorn canned or frozen, drained
- 290 g crab 2 tins white meat, drained
- ¼ teaspoon cayenne pepper or to taste
- 25 g flour plain or all purpose
- 300 ml semi skimmed milk
- 700 ml fish stock
- 2 tablespoon chives
- sea salt to taste
- black pepper to taste
- Peel the shallot and chop finely along with the chives.
- Melt the butter in a large saucepan over a medium heat.
- Add the chopped shallot and cook for about 3 minutes, stirring regularly, until the shallot is translucent.
- If you are using frozen corn, add it to the pan and cook for a minute stirring.
- Next, add the flour and stir for a minute to combine.
- Gradually add the milk, stirring, (add drained tinned sweetcorn if you are using at this point), as the mixture comes to a simmer and thickens.
- Remove from the heat.
- Put the mixture into a blender or use an immersion blender to blend the soup.
- Stir in the stock and bring back to a simmer.
- Add the cayenne, chives and crab and stir gently to combine.
- Heat for a further minute and serve.
- Serve as it is or with a drizzle of cream and a sprinkling of extra chives and cayenne pepper.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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