Jul 14 2026
Restaurants›Copeland's of New Orleans›Corn & Crab Bisque - 2 Quarts Recipe

Corn & Crab Bisque - 2 Quarts Recipe

Inspired by Copeland's of New Orleans
Time45m
Serves6

serves 4 - 6

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Ingredients

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Base Ingredients

Vegetables and Aromatics

Seasonings

Method

Preparation

  1. 1

    Prepare the Ingredients

    Shuck the corn and remove the kernels from the cobs. Set aside. Chop the onion, celery, and carrot finely. Mince the garlic.

  2. 2

    Sauté the Vegetables

    In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion, celery, and carrot. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent. Add the minced garlic and sauté for another minute.

Cooking

  1. 3

    Combine and Simmer

    Add the corn kernels to the pot along with the chicken or seafood stock, bay leaves, fresh thyme, salt, black pepper, and cayenne pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.

  2. 4

    Blend the Bisque

    Remove the bay leaves and use an immersion blender to purée the soup until smooth. If you prefer a chunkier texture, blend only half of the mixture.

  3. 5

    Add Crab and Cream

    Stir in the crab meat and heavy cream. Heat the bisque over low heat until warmed through, about 5 minutes. Stir in the lemon juice and adjust seasoning to taste.

Serving

  1. 6

    Serve

    Ladle the bisque into bowls and garnish with fresh thyme or corn kernels if desired. Serve hot.

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