Crab Bisque in 20 Minutes

READY IN: 20mins
Recipe by Brooke the Cook in

Quick corn and crab bisque. Wonderful on a cold night when your in a hurry! Easily doubled, leftovers freeze well.

Top Review by michellemo87

My family ate this twice in one week because we loved it so much! I doubled the recipe plus an extra 8 oz of crab, added 4oz. of Neufchatel Cream Cheese, and a 4oz block of cheddar (shredded). Also, I liked it better when I just pureed 2 cans of corn in my food processor (never liked creamed corn). Also, I sprinkled in some Old Bay to kick it up a notch. My 18 month old even loved it (minus the Old Bay).

Ingredients Nutrition

  • 1 (14 3/4 ounce) can cream-style corn
  • 1 (10 3/4 ounce) can condensed cream of potato soup
  • 1 12 cups skim milk
  • 12 teaspoon garlic powder
  • 12 teaspoon ground pepper, freshly ground
  • 9 ounces imitation crabmeat, chunks
  • 1 bay leaf (optional)


  1. Combine all ingredients EXCEPT crabmeat in a medium-sized saucepan over low heat.
  2. Heat until hot approximately 10-15 minutes, but do not overheat or it will scorch!
  3. Add crab and heat through. Remove bay leaf before serving.

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