Creamy Crab Shrimp and Corn Bisque

Louisiana Creamy Crab Shrimp and Corn Bisque with Lump Crabmeat

Creamy Crab Shrimp and Corn Bisque is rich, creamy and packed with seafood. Sweet corn, lump crab, tender shrimp and a little hot sauce make this one very hard to stop eating.

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Additional Information

• Can this be frozen? Yes, but I wouldn’t recommend it for the best texture. The heavy cream can separate when frozen and thawed, and shrimp can become a little rubbery. If you do freeze it, cool it quickly, store it airtight and thaw it in the refrigerator before reheating gently. Don’t boil it.
• How long can it be stored and how? Store leftover bisque in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, stirring occasionally, just until hot. Avoid bringing it to a rolling boil.
• Can I use chicken broth instead of shrimp stock? Absolutely. Shrimp stock gives you a deeper seafood flavour, but chicken broth works perfectly well.
• Can I use frozen shrimp? Yes. Thaw them completely, peel and devein them, then pat them dry before adding them to the bisque.
• Can I use canned crabmeat? Yes, although lump crabmeat gives the bisque a better texture. If using canned crab, drain it well and pick through it for shells.
• What can I use instead of green onions? Finely chopped chives or a little extra fresh parsley will work. You can also leave them out.
• What can I use instead of white wine? Use additional shrimp stock or chicken broth. If you want a little acidity, add a small squeeze of lemon at the end instead.
• Can I make it less rich? You can replace some of the heavy cream with half and half, although the bisque won’t be quite as thick or luxurious. I wouldn’t replace all of it.
• What if the bisque is too thick? Whisk in a little extra warm shrimp stock or chicken broth until it reaches the consistency you like.
• What if it’s too thin? Let it simmer gently for a few extra minutes, stirring often. Since the seafood is already in the pot, keep the heat gentle so the shrimp don’t overcook.

Why You’ll Love and Enjoy Creamy Crab Shrimp and Corn Bisque

• It’s loaded with seafood. You get tender shrimp and sweet lump crab in every bowl.
• The corn adds just enough sweetness to balance the savoury broth, cream and hot sauce.
• It feels special without being fussy. Once the roux is made, the whole thing comes together in one main pot.

Print

Crab, Shrimp and Corn Bisque brings creamy seafood comfort with sweet corn and tender shrimp. Try this easy seafood soup for a satisfying dinner.

Creamy Crab Shrimp and Corn Bisque gives seafood lovers a creamy bowl filled with tender shrimp, lump crab and sweet corn. The light heat keeps the rich broth balanced, while the roux gives it a satisfying texture without making the method complicated. It’s an easy choice when dinner needs to feel special, and the generous seafood makes it especially tempting to serve with warm bread for soaking up every last bit.

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