Crab and Corn Bisque Chowder
Ingredients
- 1 stick butter
- 1 small white onion chopped fine
- 2 (10 oz) packages frozen creamed corn
- 1 pint half and half
- 1 pint milk
- 1 lb white crab meat
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/2 tsp white pepper
Step-by-Step Instructions
- Thaw frozen creamed corn. In a heavy saucepan, sauté onion in small amount of butter over medium heat until softened, about 5 minutes.
- Add the rest of the butter and melt. Add the creamed corn, half and half, milk, crab meat, cornstarch, salt, and white pepper, stirring to combine.
- Bring to a boil and then lower heat to medium-low and simmer for 30 minutes, stirring occasionally to prevent scorching. If scorching does occur, lower the heat.
Common Problems and Solutions
Q: Why is my bisque scorching on the bottom?
A: Keep the heat at medium-low during the simmer, and stir more frequently. A heavy-bottomed pot helps distribute heat evenly. If you notice any scorching starting, immediately reduce heat and stir well.
Q: Can I use fresh corn instead of frozen creamed corn?
A: Yes, but you'll need to adjust. Use about 3 cups fresh corn kernels and cream them yourself by pulsing in a food processor with a bit of the milk from the recipe. The frozen creamed corn provides convenience and consistent sweetness.
Q: My bisque is too thin. How do I thicken it?
A: Mix an additional tablespoon of cornstarch with 2 tablespoons of cold milk, stir until smooth, then add to the simmering bisque. Let it cook for 5 more minutes to thicken. Don't add dry cornstarch directly or it will clump.
Tips and Techniques
Use lump white crab meat for the best presentation and texture. Stir gently once the crab is added to avoid breaking up the chunks. For a richer bisque, replace the milk with an additional pint of half and half.
Ingredient Substitutions
- white crab meat: lump crab meat or claw meat
- half and half: heavy cream or evaporated milk
- frozen creamed corn: canned creamed corn
- white pepper: black pepper
Equipment Needed
- heavy-bottomed saucepan or Dutch oven
- wooden spoon
Historical Context
Bisques have been part of Louisiana cooking since French settlers arrived, traditionally made with shellfish like crab, shrimp, or crawfish. This Breaux Bridge version reflects the Cajun love of sweet corn paired with seafood—a combination that celebrates Louisiana’s agricultural and coastal bounty.
