Corn and Crab Soup Bisque Chowder

10 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Intermediate
5.0/5 (4)
So deliciously rich and satisfying with sweet corn, succulent crab meat, and a velvety cream base - just like Momma use to make. This Cajun-style chowder brings together the best of Louisiana’s seafood with the comfort of a hearty bisque.

Ingredients

10 servings
  • 4 sticks butter
  • 1 cup chopped bell pepper
  • 1 cup chopped celery
  • 1 tablespoon of flour
  • 3 cups chicken broth
  • 3 cans corn or 6 ears fresh corn (about 3 cups chopped)
  • 2 pounds crab meat
  • 2 large cans evaporated milk
  • 2 pints half n half
  • 2 cans cream of potato soup
  • Black pepper to taste
  • Oyster crackers for serving (optional)

Step-by-Step Instructions

  1. In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the chopped bell pepper and celery, and sauté until completely softened, about 10-12 minutes.
  2. While stirring constantly, sprinkle in the flour and continue to stir until well blended with the butter and vegetables, about 2-3 minutes. This creates a light roux base.
  3. Add the chicken broth and corn, stirring well to combine. Bring to a gentle simmer and add the crab meat. Cook and stir for five minutes to let the flavors meld.
  4. Reduce heat to low and add the evaporated milk, half and half, and cream of potato soup. Stir constantly and blend until thoroughly heated throughout, about 30-40 minutes. Do not allow to boil or the dairy will separate.
  5. Season with black pepper to taste. Serve hot in bowls with oyster crackers on the side. Enjoy!

Common Problems and Solutions

Q: Why did my soup separate or curdle?

A: The dairy separated because the heat was too high. Once you add the milk, cream, and soup, keep the heat on low and never let it boil. Stir frequently and heat gently until just warmed through.

Q: Can I use imitation crab meat?

A: You can, but fresh lump crab meat makes all the difference in flavor and texture. If budget is a concern, use half real crab and half imitation, or try substituting some shrimp.

Q: The soup is too thin - how do I thicken it?

A: Simmer it longer on low heat to reduce and thicken naturally, or mix 1-2 tablespoons of cornstarch with cold water and stir into the soup. The cream of potato soup should provide good body, so make sure you're using the full amount.

Tips and Techniques

For the best flavor, pick through your crab meat carefully to remove any shells before adding it to the soup. Fresh corn cut right off the cob in summer takes this dish to the next level, but canned corn works great year-round.

Ingredient Substitutions

  • crab meat: shrimp, crawfish tails, or a combination
  • fresh corn: frozen corn kernels
  • half and half: heavy cream or whole milk
  • cream of potato soup: cream of celery soup or make a white sauce with 2 cups milk and 3 tablespoons each butter and flour

Equipment Needed

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon for stirring
  • Knife and cutting board

Historical Context

Corn and crab soups became popular in South Louisiana where both ingredients are plentiful - sweet corn from local farms and fresh crab from the Gulf. This style of rich, creamy seafood soup bridges Cajun and Creole traditions.