Crab and Corn Bisque Chowder

  • Yield : 10 servings
  • Servings : 10 servings
  • Prep Time : 20m
  • Cook Time : 35m
  • Ready In : 55m
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A rich crab bisque for a main meal or as an appetizer. A good friend Kenneth from Breaux Bridge, LA, gave me this recipe many, many years ago.


  • 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 1

Thaw frozen creamed corn. In a heavy saucepan, sauté onion in small amount of butter. Add the rest of the butter and melt. Add the rest of the ingredients.

Step 2

Bring to a boil and then lower heat and simmer for 30 minutes, stirring occasionally to prevent scorching. If scorching does occur, lower the heat.

If you can get 2 or 3 day old round bread, dig out a cavity and pour the bisque in. This can also be served as an appetizer.

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