Louisiana Corn & Crab Bisque Recipe | Yummly
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Louisiana Corn & Crab Bisque

LOUSIANA KITCHEN CULTURE(10)
April A.: "This was fantastic! I added shrimp and I do not t…" Read More
20Ingredients
55Minutes
1160Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 2 tablespoons unsalted butter
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1/4 cup red bell pepper (chopped)
  • 1 tablespoon minced garlic
  • 2 cups chicken broth
  • 1/2 cup dry white wine
  • 3/4 teaspoon dried thyme
  • 1/2 cup roux (blond, 1/4 cup vegetable oil and 1/4 cup flour)
  • 3 1/2 cups heavy whipping cream
  • 1 cup corn (cooked)
  • 1 teaspoon salt
  • 1 teaspoon hot sauce
  • 1 pound lump crabmeat
  • 1 tablespoon chopped parsley
  • 1 tablespoon green onion (chopped)
  • 16 crab claws (optional for garnish)
  • corn
  • crab
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    NutritionView More

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    1160Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories1160Calories from Fat860
    % DAILY VALUE
    Total Fat95g146%
    Saturated Fat55g275%
    Trans Fat
    Cholesterol830mg277%
    Sodium1360mg57%
    Potassium1290mg37%
    Protein50g98%
    Calories from Fat860
    % DAILY VALUE
    Total Carbohydrate27g9%
    Dietary Fiber4g16%
    Sugars5g10%
    Vitamin A80%
    Vitamin C80%
    Calcium40%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(10)

    April A. 5 months ago
    This was fantastic! I added shrimp and I do not think it could get better!
    Collins 6 months ago
    wonderful alaskan crab bisque
    Josh 9 months ago
    Came out very nice, though next time I'm going to serve it in bread bowls with croutons for a more varied texture.
    King 10 months ago
    Spectacular. Next time I’ll substitute 3 cups of half-and-half for part of the heavy cream. I like it a little thinner.
    Shena Gettridge a year ago
    Added mozzarella cheese and tony to it and it was perfect
    Sara Peterson a year ago
    Added pepper jack cheese to it and it was amazing!
    Marie D. a year ago
    Very good! I used 2% milk instead of cream.
    Joy 2 years ago
    It was as if I was dining in a fancy restaurant!!!! Family loved it as well
    Edwin Parulski 2 years ago
    It was great. Very creamy
    Loupe 3 years ago
    This was a knock out show stopper! It was easy and fun to make. Great for beginner Cajun cooks. I LOVE the roux technique: mix before you cook?? Why didn't I think of that 15 years ago?! My dad caught the crabs in bayou Des Allemands, Louisiana. The crabs there have the sweetest meat I've ever tasted. My dad's gf grows lemon thyme, super tasty. I found some frozen shrimp peelings in the freezer, so I made a stock and used it instead of chicken stock. We were eating this bisque as a main course, so I used 1 & 1/2 cups of heavy cream and 2 cups of whole milk. (This was basically an excuse so we could eat more.) Those were the only "changes" I made.

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