Wednesday, November 10, 2010

Corn and Crab Bisque



Here’s a recipe that my husband and I have adapted from several recipes. It’s a combo of his mother’s recipe & a restaurant recipe.

Corn and Crab Bisque


  • 1 slice bacon, chopped in 3-4 pieces
  • 1/4 cup butter
  • 1/3 cup finely chopped onion
  • 2 cloves of fresh garlic, finely minced
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon white pepper
  • salt to taste
  • 3/4 teaspoon of black pepper
  • 2 tablespoons all purpose flour
  • 1/4 cup white wine
  • 1 teaspoon Worcestershire sauce
  • 1 cup of chicken broth
  • 2 cups of Half & Half
  • 2 cups of milk
  • 1 lb. of lump crabmeat (pick the small pieces of shell out before using). **We buy the pasteurized lump crab in the refrigerated section at Sam’s Club. 
  • 1 can of whole kernel corn, drained
  • 1 can of whole kernel corn, drained and run through the food processor
  • For garnish: fresh chopped parsley or thyme


  • In a medium stockpot, cook bacon over medium heat until brown, being careful not to burn.
  • Remove bacon & add butter.
  • Heat butter until melted, and add chopped onion.
  • Sauté onion until done, then add garlic.
  •  Add curry & flour and cook one – two minutes, or until thick.
  • Add both cans of corn and cook for 3-5 minutes.
  • Add white wine, chicken broth, and Worcestershire sauce.
  • Add milk, and half & half. Bring to a boil. Reduce heat and cook uncovered for 5-10 minutes.
  • Add black pepper, white pepper, and salt to taste.
  • Stir in crab meat and serve at once.
  • Garnish with chopped parsley or thyme.
  • Serve with crusty French bread.