Hub City Diner Corn and Crab Bisque Recipe

Name: Hub City Diner Corn and Crab Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups butter; ½ cup all-purpose flour; 4 ears corn, shucked (sub frozen if you cannot find fresh); 1 small onion, peeled and chopped; 14 red bell pepper, seeded and chopped; 14 green bell pepper, seeded and chopped; 1 celery rib, chopped; 1 tablespoon garlic, peeled and minced; 2 cups shrimp stock or 2 cups clam juice; ½ cup dry white wine (Chardonnay, Pinot Grigio or Sauvignon Blanc); 1 ½ teaspoons fresh thyme, minced (or 1/4 teaspoon dried thyme); 3 ½ cups heavy cream; 1 tablespoon seasoning salt (to taste); 1 teaspoon Tabasco sauce (or other Louisiana style hot sauce); 1 lb lump crabmeat, freshly cooked; 16 crab claws, jumbo sized (optional); 3 tablespoons fresh parsley, minced; 3 tablespoons green onions or 3 tablespoons scallions, chopped

Servings: persons

2 ½ cups butter
½ cup all-purpose flour
4 ears corn, shucked (sub frozen if you cannot find fresh)
1 small onion, peeled and chopped
14 red bell pepper, seeded and chopped
14 green bell pepper, seeded and chopped
1 celery rib, chopped
1 tablespoon garlic, peeled and minced
2 cups shrimp stock or 2 cups clam juice
½ cup dry white wine (Chardonnay, Pinot Grigio or Sauvignon Blanc)
1 ½ teaspoons fresh thyme, minced (or 1/4 teaspoon dried thyme)
3 ½ cups heavy cream
1 tablespoon seasoning salt (to taste)
1 teaspoon Tabasco sauce (or other Louisiana style hot sauce)
1 lb lump crabmeat, freshly cooked
16 crab claws, jumbo sized (optional)
3 tablespoons fresh parsley, minced
3 tablespoons green onions or 3 tablespoons scallions, chopped

1
For the roux: Melt 2 cups butter in a saucepan; add flour and cook over low heat, stirring constantly for 4 to 6 minutes.
2
Cook corn in boiling, salted water to cover; until tender.
3
Remove corn and reserve half the corn stock; cut kernels from the cob.
4
Melt remaining butter in large saucepan.
5
Add onions, peppers, celery and garlic; saute for a minute.
6
Add shrimp stock or clam juice, wine and thyme; bring to the boil.
7
Add roux and whisk in until thickened.
8
Add cream and reduce temperature to simmer.
9
Add the reserved corn stock (about 2 cups), Tabasco and seasoning salt; continue cooking for about 5 minutes.
10
Add remaining ingredients and simmer until completely heated through.

2230

kcal

Calories

191

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 ½ cups butter, ½ cup all-purpose flour, 4 ears corn, shucked (sub frozen if you cannot find fresh), 1 small onion, peeled and chopped, and more.

Yes, Hub City Diner Corn and Crab Bisque falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hub City Diner Corn and Crab Bisque

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