Nutritional Info

Nutrition Facts

Serving Size 1 (494g)

Calories 508
Calories from Fat 256 (50%)
Amount Per Serving %DIV
Total Fat 28.4g 44%
Saturated Fat 18.1g 91%
Monounsaturated Fat 8.6g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 95.8mg 32%
Sodium 392.7mg 17%
Potassium 915.6mg 19%
Total Carbohydrate 47.4g 16%
Dietary Fiber 8.9g 36%
Sugars 29.7g
Protein 13.6g 27%

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Recipe Description
This is a delightful, soft and luscious soup, easy to prepare and loved by all. It is actually an old Cajun recipe that has newly found its way into many restaurants. The first time I had the soup was at a restaurant and requested the recipe. Since then, I have made it at home and it always seems to come out quite palatable.
Prep time
20 min
Cook time
35 min
Ready In
55 min


Serves Tool

Serves To:USMetric
6   ears fresh corn
1/2 Cup(c)  butter
1/2 Cup(c)  flour
1/2 Bunch(bn)  green onions, chopped
1 Quart(q)  chicken stock
1 Quart(q)  half and half
2 Tablespoon(T)  salt
1/2 Teaspoon(t)  white pepper, ground
1 Pound(lb)  crabmeat


Cut the kernels from the ears of corn and set aside. Discard the cobs. Melt the butter in a heavy saucepan and blend in the flour. Cook together for 3 minutes. Add the minced green onions. Cook while stirring until the green onions soften, about 2 minutes. Whisk in the hot stock. Bring to a boil. Add the half and half and the corn. Season with salt and ground white pepper. Bring to a boil and turn down to a simmer for about 20 minutes, or until the liquid is reduced to about 1 1/2 quarts. Carefully fold in the crabmeat, adjust seasoning to taste, heat for just a minute more and serve.

Additional notes

Variations: Shrimp and even oysters make delicious variations to the crab. Crayfish also makes a dynamite bisque in this preparation.

Note: It is important that you use fresh corn if you want the best soup.

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Crab and Corn Bisque
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