Ingredients

  • 2 cups lump crab meat
  • 2 cups fresh or frozen corn kernels
  • 1 cup finely diced onion
  • 1 cup finely diced celery
  • 1 cup finely diced bell pepper (preferably red)
  • 1 cup diced red potatoes (small cubes)
  • 4 cloves garlic, minced
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 4 cups chicken or seafood broth
  • 2 cups heavy cream
  • 1/4 cup "The Cayenne that Care Forgot" hot sauce (adjust to taste)
  • Salt and pepper to taste
  • Chopped green onions for garnish

Steps & Instructions

  • 1

    In a medium-sized saucepan, melt butter over medium heat. Add onions, celery, bell pepper, and garlic. Sauté until vegetables are softened.

  • 2

    Sprinkle flour over the sautéed vegetables and stir to create a roux. Cook for 1-2 minutes to eliminate the raw flour taste.

  • 3

    Slowly whisk in the chicken or seafood broth to avoid lumps. Allow the mixture to thicken slightly.

  • 4

    Add corn, crab meat, “The Cayenne that Care Forgot” hot sauce, salt, and pepper. Simmer for 5-7 minutes, allowing the flavors to meld.

  • 5

    Pour in the heavy cream and stir well. Simmer for an additional 5 minutes, or until the bisque reaches your desired consistency.

  • 6

    Taste and adjust seasoning as needed. If you prefer a thinner bisque, you can add a bit more broth.

  • 7

    Ladle the bisque into bowls, and garnish with chopped green onions.

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