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Crab Bisque


1 stalk celery, thinly sliced
1 small onion, chopped
cup green bell pepper, chopped
3 tbs. butter or margarine
1 x 14-oz. cans cream-style corn
2 x 10-oz. cans condensed cream of potato soup, undiluted
1 cups whole milk
Heavy cream
cup water
2 bay leaves
1 tbs. fresh thyme, chopped
tsp. garlic powder
tsp. white pepper
3 x 6-oz. cans crabmeat drained and flaked


In a large saucepan or stock pot, sauté the celery, onion and green pepper in the butter or margarine over medium heat until tender. Add the creamed corn, condensed cream of potato soup, milk, heavy cream and water; stir to combine. Add bay leaves, fresh thyme, garlic powder and white pepper.

Check seasonings after stirring, and adjust to taste. Add crab meat and stir. When the crab is heated through, remove the bay leaves and serve warm. Great with a salad and flavored biscuits.

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