TEXAS TASTED by Bryan Slaven

Outdoor Directory
April 25, 2018
FISH & GAME DADS — Special Section
April 25, 2018

Corn and Crab Bisque

Sometimes on the weekend, we like to make up some type of a soup, or a gumbo and just kind of graze on it all afternoon with a good cold and relaxing cocktail. This corn and crab bisque is a recipe I found while searching for something fresh and flavorful that I could prepare at an invitational cook-off on a friend’s ranch in Schulenburg. Well, it turned out so good, that I felt I had to share it with all of my loyal readers. I hope you enjoy this as much as we have!

Crab and corn bisque

Crab and corn bisque.
(Photo: Bryan Slaven)

This recipe is by Chef John Folse, of Lafitte’s Landing Restaurant in Donaldsonville, Louisiana, and of the Chef John Folse Culinary Institute in Thibodaux, Louisiana. It’s a gold medal winner in culinary competition. I made it for a soup cook-off on a ranch in Schulenburg, Texas. They all loved it, and I hope all of you guys will, too. It takes a little time to prepare, but the results are well worth the effort. I added a little zesty flavor with my spice, but otherwise it’s awesome!


3 cups fresh-cut whole kernel corn, plus milk from cobs

1-pound jumbo lump crabmeat

1-cup butter

1-cup onions, diced small

1-cup celery, small dice

1 cup red bell pepper, small dice

Lansky Sharpeners


1/4 cup minced garlic

1-cup flour

5 cups crab or fish stock

4 cups corncob stock

2 cups heavy cream

1/2 cup sliced green onions

1/2 cup chopped parsley

2 teaspoons Texas Gourmet’s Sidewinder Searing Spice

Salt and white pepper to taste


Make a stock with the corncobs and 5-6 cups water, reducing until 4 cups remain.

In an 8-quart stockpot, melt the butter over medium high heat. Add the corn, onions, celery, bell pepper and garlic. Sauté for 5-10 minutes or until vegetables are wilted. Add the flour and whisk until a white roux is achieved. Do not brown.

Add the stocks, one ladle-full at a time, stirring constantly until all the stock is incorporated. Bring to a low boil, reduce to a simmer and cook for 30 minutes. Add heavy cream, green onions and parsley, and cook an additional 3 minutes. Gently fold in the lump crabmeat, being careful not to break up the lumps Season to taste with salt and white pepper.

YIELD: 12 servings

Bon Appetit!


See more recipies at thetexasgourmet.com

Email Bryan Slaven at [email protected]


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