New Orlean's Corn and Crab Bisque (or Shrimp)

Made This Recipe? Add Your Photo

Total Time
1hr 35mins
Prep 45 mins
Cook 50 mins

You will need to make corn stock AND shrimp stock. I suggest using shrimp since the stock will be used anyway. You may also add a little cornstarch dissolved in water at the end if you prefer this to be slightly thicker. Prep time includes time for stocks.

Ingredients Nutrition


  1. Melt butter; add corns, celery, bell pepper, onions and garlic- saute for 5-10 minutes.
  2. Add flour and whisk until white roux is achieved- DO NOT BROWN.
  3. Add stocks, seafood seasoning and crabboil stirring while adding.
  4. Bring to a low boil, then simmer and cook for 30 minutes.
  5. Add heavy cream, green onions and parsley and cook for 5 minutes.
  6. Add crabmeat and shrimp.
  7. Season to taste, simmer for 3-5 more minutes.
  8. You may add cornstarch dissolved in little water if you prefer this thicker.
Most Helpful

5 5

I havemade this recipe and twice and both times it was excellent. Worth the effort!!! I omitted the shrimp and used canned crab instead, just an amazing soup.