Louisiana Corn & Crab Bisque

Soups & Stews

Recipe courtesy of Chef Patrick Mould

Serves 4

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

Louisiana Corn & Crab Bisque

Click image to enlarge


Heat the butter over low to medium heat in a 4-quart saucepot.  Add onion, green bell pepper, celery, red pepper, and garlic and cook for 1 minute.  Add chicken broth, white wine, and thyme. Bring to boil.

In a small bowl, make a blonde roux by combining oil and flour and stirring until a smooth paste is formed. Whip  roux into butter mixture until mixture begins to thicken. Whip in cream, reduce heat to a simmer, and continue to cook until cream is blended in and beginning to thicken.  Add salt, hot sauce, and corn. Simmer 5 minutes.
Very carefully in order to not break up lumps, stir in lump crabmeat, parsley, and green onions. Simmer until heated. Divide into 4 large bowls. Garnish with crab claws (optional).

Chef's Note: This is the quintessential Louisiana Bisque. You can use any fresh seafood, but jumbo lump crab, in my opinion is the best. The flavor obtained when it is simmered in the cream is to die for; worry about the calories later.

Find the Chef here Chef Patrick Mould


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