Corn & Crab Bisque Recipe

Have you every wanted to learn how to make Corn & Crab Bisque? It is not as hard as you may think and you will not only be surprised with your success but even more so with the taste. Check out Mulate’s wonderful Corn & Crab Bisque recipe.


  • 1 stick butter
  • 2 medium onions, diced
  • 3 cloves garlic, minced
  • ½ cup flour
  • 1 tbsp. salt
  • 1 tsp. black pepper
  • 1 tsp. cayenne pepper
  • 1 qt. half & half
  • 6 cups whole milk
  • 1 can whole kernel corn
  • 1 can cream-style corn
  • 1 lb. lump crabmeat, picked for shells
  • 1 lb. claw crabmeat, picked for shells

In a large soup pot, melt butter over medium heat and add onions. Sauté onions until transparent. Add garlic and sauté for about 3 minutes more. Reduce heat to medium-low. Add flour a little at a time, stirring constantly. A blonde roux will form. Add seasonings and continue stirring. Gradually add half & half and milk, while stirring constantly. Raise heat to medium-high, bring just to a boil, then reduce heat to medium-low. Add both cans of corn and crabmeat and partially cover. Simmer for about 15 minutes. Taste soup and season to your preference. Serves 8 as an appetizer.