Crab And Corn Bisque Recipe

Make crab-boosted broth (if using shells)

In a large saucepan over medium heat, melt 1 tablespoon of butter. Add crab shells and sauté 3–4 minutes until fragrant. Pour in the 6 cups of chicken stock, add 1 bay leaf and the thyme sprigs, bring to a simmer and cook gently 20 minutes. Strain stock through a fine mesh sieve into a clean pot, pressing on shells to extract liquid and return strained liquid to heat. Discard solids.

If not using shells, simply warm the 6 cups of chicken stock with the bay leaf and thyme for 10 minutes to marry flavors, then remove herbs and keep warm.

Prepare corn purée

Reserve 1 cup of the corn kernels for garnish or sauté. In a blender or with an immersion blender, purée 1 cup of the corn kernels with about 1/2 cup of the warm stock until smooth. Pass the purée through a fine mesh sieve into the warm stock to remove fibrous bits; stir to combine.

Roux for body

In a separate heavy-bottomed pot over medium heat, melt the remaining 3 tablespoons butter. Add the diced onion, celery, and carrot and sweat gently 6–8 minutes until softened and translucent, stirring occasionally. Add the minced garlic and cook 30 seconds until fragrant. Sprinkle the 3 tablespoons flour over the vegetables and cook, stirring constantly, 2 minutes to form a blond roux (this will thicken but not brown). Gradually whisk in the warm corn-infused stock, about 1 cup at a time, making a smooth mixture before adding more.

Bring the combined soup to a gentle simmer and cook 10 minutes, whisking occasionally, to thicken and meld flavors.

With the soup simmering, add the remaining whole corn kernels, Old Bay seasoning, kosher salt, and black pepper. Continue to simmer 6–8 minutes until the corn is tender and the flavors are integrated.

Remove and discard the bay leaf and thyme sprigs. Stir in the lemon juice and taste; adjust salt, pepper, or Old Bay as needed.

Reduce heat to low. Stir in the heavy cream and whole milk, warming slowly—do not allow to boil once dairy is added. Gently add the jumbo lump crab meat in large pieces, folding once just to incorporate; heat through 2–3 minutes. Finish by whisking in the 2 tablespoons cold diced butter to add sheen and richness.

Taste and adjust seasoning. Keep crab pieces intact as much as possible so you have large lumps in the bisque.

If you reserved additional corn for garnish, sauté it in 1 teaspoon butter over medium heat until lightly golden, about 3–4 minutes, and season with a pinch of salt.

Ladle the bisque into warmed bowls, placing several pieces of jumbo lump crab on top. Spoon a little sautéed corn, sprinkle sliced chives and microgreens, and finish with a crack of black pepper. Serve immediately.