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Corn and Crab Bisque
3 oz. bacon
1/2 onion, finely chopped
1/2 cup chopped celery
1/2 green pepper, finely chopped
1/2 red pepper, finely chopped
1/2 cup raw peeled finely chopped potatoes
3 cups water
1/4 tsp. paprika
1 bay leaf
3 Tbls. flour
2 cups milk
2 cups cooked silver queen corn
1/2 lb. crab meat
Garnish: fresh parsley


Sauté bacon until crisp. Remove and crumble. In the bacon drippings sauté onion, celery, and the peppers until onion is soft but not brown. Add the water, bay leaf, paprika and potatoes and simmer until the potatoes are tender, approximately 35 to 40 minutes.

Bring just to the boiling point, add the flour and 1/2 half cup of milk.

In a separate saucepan, heat crab meat, corn, and the remaining milk. When warmed through (but not boiling), add this and the bacon to the soup mixture. Heat gently for a few minutes. Garnish with fresh parsley.

Recipe from the Fearns Family kitchen.

View more seafood recipes at Chesapeake Bay Cooking

Preparation Time: Serves:
Recipe Origin: United States
Submitted by:
Sandra Battle
United States
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