Louisiana Corn & Crab Bisque


Chris Allingham

Staff member
Originally posted by Jim Minion in the Recipe Requests Forum on 12/3/03

Louisiana Corn & Crab Bisque
Pat Mould
Hub City Diner- Lafayette, LA

There are soups and there are super-soups, such as this corn and crab bisque: rich and unforgettable. Concentrated shrimp stock may be found in the freezer section of well-stocked markets; bottled clam juice may be substituted, but reduce the salt in the recipe. For an easy luncheon, serve this with a green salad, loaf of French bread, and glass of white wine.

Serves 4

2-1/2 cups (5 sticks) unsalted butter
1/2 cup all-purpose flour
4 ears of corn, shucked
1/2 large onion, chopped
1/4 red bell pepper, seeded, deribbed, and diced fine
1 celery stalk, chopped
1 tablespoon minced garlic
2 cups shrimp stock or bottled clam juice
1/2 cup dry white wine
1-1/2 teaspoons minced fresh thyme, or 1/4 teaspoon dried thyme
3-1/2 cups heavy (whipping) cream
1 tablespoon seasoned salt
1 teaspoon hot pepper sauce
1 pound fresh cooked lump crab meat
16 jumbo crab claws (optional)
3 tablespoons minced fresh parsley
3 tablespoons chopped green onions

For the white roux: Melt 2 cups of the butter in a medium saute pan. Add the flour and cook over low heat, stirring constantly, for 4 to 6 minutes.

Cook the corn in boiling salted water to cover until tender. Remove the corn with tongs and reserve half of the corn stock. Cut the kernels from the cobs.

Melt the remaining butter in a 4-quart saucepan over medium heat. Add the onion, peppers, celery, and garlic and saute for 1 minute. Add the shrimp stock or clam juice, wine, and thyme and bring to a boil. Add the roux and whisk until thickened. Add the cream and lower to heat to simmer while whisking. Add the seasoned salt, hot sauce, corn, and corn stock. Simmer for 3 to 4 minutes. Add the crab meat, crab claws, parsley, and green onions. Simmer until heated through. Divide among 4 large shallow serving bowls.


TVWBB Member
Wow that sure sounds good. But you sure can't eat it very often. 5 sticks of butter -> 4 bowls of soup = I better not make this very often.


K Kruger

TVWBB 1-Star Olympian
I'd consider frozen instead. Rather than simply chuck it in the pot, I'd sauté the onion in the butter for 2-3 min, then add the corn and sauté till both corn and onion were lightly browned here and there, then add the pepper and celery, for a minute, then the garlic for 1 more, then continue.

Note that you can make shrimp stock here by simply stashing uncooked shrimp tails and shells and storing them in your freezer, rather than discarding them, till needed. Simmer the tails and shells from 2 lbs of shrimp in 6 c water along with a crushed garlic clove, some celery leaves (or 1/3 or a celery rib), a sprig of thyme, a half an onion, several black and white peppercorns, and a slice of lemon. Bring just to a strong simmer then reduce the heat and simmer an hour, skimming any foam that rises to the surface. Strain out the solids then keep as is or reduce further to concentrate the flavor. Shrimp stock freezes well.