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Corn and Crab Bisque


In a heavy bottom sauté pan, melt butter over medium high heat. Add onions, celery, bell pepper, and garlic. Sauté for five minutes or until vegetables are wilted. Reduce heat slightly. Add flour. Using a wire wisk, stir until blended and white (Do not brown). Add stock in small amounts stirring constantly until blended. Reduce to a simmer and cook for five minutes. (Do not let boil) Put softened cream cheese in a food processor with one cup of half and half; lightly process for one minute. Add to sauté pan and cook for three minutes. Add the remaining half and half, sweet corn, crabmeat, salt and pepper to taste. Let simmer for 10 minutes.


  • 1/2 cup butter
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1/2 cup chopped bell pepper
  • 1 toe garlic diced
  • 1/2 cup flour
  • 1 cup seafood stock
  • 8 ounces cream cheese
  • 1 quart half & half
  • 14 oz. can of white, sweet corn
  • 1 lb. crabmeat
  • Salt
  • White pepper
  • Red pepper