Corn and Crab Bisque

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(Last Updated On: July 22, 2014)

By Chef DeeDee, EM Cooking Contributor, DEElicious Southern Cuisine & Catering

From the cookbook “Secrets of a Grocery Store Chef”


¼ Cup of butter

¾ cup chopped onion

1 ½ tablespoon minced garlic

2 bay leaves

3 cans chicken broth

4 ears corn, kernels cut from cob

Blackened Seasoning

Cajun Seasoning

Salt & Pepper

½ milk

3 teaspoons flour

4 teaspoons cornstarch

16 ounces fresh lump crabmeat

½ cup heavy whipping crean

Copyright 2014 DEElicious Southern Cuisine Fine Catering

Cooking Instructions

-Melt butter in a pot.

-sauté onion, garlic and bay leaves in the butter

-Pour chicken broth into the sautéed mixture and let cook on medium heat for 10 minutes until it comes to a boil.

-Add corn to boiling mixture and stir.

-Season with Cajun and Blackened seasoning and Salt & Pepper to taste.

-In a separate bowl whisk together milk, flour and corn starch.

-Spray a separate small pan with non-stick spray and sauté crabmeat

-Season crabmeat with cajun and blackened seasoning and let cook for about a minute.

-Add heavy whipping cream to corn mixture along with the milk, flour & cornstarch mixture.

-Add sautéed crab meat and stir together.

-Let cook for 10-15 minutes and serve

About Chef DeeDee

Chef DeeDee is owner of DEElicious Southern Cuisine & Catering, a family-owned catering establishment with over 20 years of food service experience. Chef DeeDee has a life-long passion for great food. She is a professional caterer, personal chef and hosts her own cooking show on For more information, visit

Chef DeeDee’s | Corn and Crab Bisque