If there’s one soup that makes my whole family literally FALL into their bowls, it’s this Shrimp, Crab & Corn Bisque. I made it again last night with fresh corn straight from the farm – cut right off the cob – and let me tell you … WOW. Game changer. Next time, I might even double the corn because that sweetness? Paired with tender shrimp and buttery lump crab from our local fish shop? BOOM.

Bisque sounds fancy, but honestly? It’s just about layering flavors, using the freshest ingredients you can find, and letting the pot do its magic.

This one’s creamy, cozy, and downright indulgent – but not complicated. Perfect for Sunday supper, a special occasion, or any night when you want something that feels a little luxurious.

🌽 Gluten-Free Twist!
If you’re skipping gluten, no worries – this bisque still shines. You can use corn starch to thicken things instead of the flour.  Same creamy deliciousness, just a touch silkier. Nobody will ever know the difference!

See how below!*

📊 Nutrition (per serving, 8 servings)

• Calories: 399

• Protein: 38 g

• Carbs: 21 g

• Fat: 20 g

📌 Recipe Details

• Yield: 8 servings

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

• Difficulty: Easy to Moderate

📝Ingredients

• 4 tbsp butter
• 1 diced yellow onion
• 1 bunch green onions, sliced (reserve some for garnish)
• 3 garlic cloves, minced
• 3 tbsp flour
• 3 tbsp Cajun seasoning (adjust to taste)
• 16 oz lump blue crab meat (fresh if you can!), divided
• 3 cups chicken or shrimp stock
• 4 oz cream cheese, softened
• 2 ears of fresh corn, kernels cut off the cob (double if you want extra sweetness)
• 1 can creamed corn
• 2 cups half & half
• 2 lb uncooked shrimp, peeled & deveined
• crusty bread of some sort for serving!

🍳directions

1. In a Dutch oven or heavy pot, melt the butter. Add the diced onion and most of the green onions, cooking until tender and fragrant.
2. Add the garlic and mix together. Cook together for another minute or so.
3. Sprinkle in the flour, stirring to make a light roux.
4. Stir in Cajun seasoning and about ¼ of the crab meat. (This builds a deep, briny base flavor.)
5. Pour in the stock, stir well, and bring to a gentle boil.
6. Add cream cheese and stir until it melts into the broth.
7. Toss in both the fresh corn kernels and the can of creamed corn. Reduce heat and simmer for 10 minutes.
8. Slowly pour in the half & half, stirring gently. Taste and adjust seasoning.
9. Add shrimp and simmer until pink and cooked through, about 4–5 minutes.
10. Gently fold in the remaining crab meat. Simmer on low for another 5–7 minutes to warm through.
11. Garnish with green onions and serve with crusty bread, crostinis, or croutons.

Tips & Variations

• Corn Swap: Fresh is best, but frozen works in a pinch. If you find yourself with farm-fresh cobs, use them!
• Spice Level: Cajun seasoning brings the kick. Go light if you’re spice-shy, heavy if you like the heat.
• Make Ahead: This bisque reheats beautifully – just keep the shrimp slightly underdone if you plan to warm it later.
• Pairings: A crisp green salad or roasted asparagus balances out the richness.

🌽 Gluten-Free Variation*

Want to make this Shrimp, Crab & Corn Bisque gluten-free? Skip the flour and use cornstarch instead:

🔄 Substituting Cornstarch for Flour 

• Ratio: Use about ½ the amount of cornstarch compared to flour. Since your recipe calls for 3 tbsp flour, you’d use 1½ tbsp cornstarch.

• Method:

  • Don’t add cornstarch directly into the butter/onion base (it can clump and scorch).

  • Instead, make a slurry: mix the cornstarch with 2–3 tbsp of cold stock, water, or half & half until smooth.

  • After you’ve added the stock to the pot and it’s at a gentle simmer, whisk in the slurry slowly. Stir until the bisque thickens.

• Texture Notes:

  • Cornstarch gives a shinier, silkier finish compared to flour’s creamier, roux-based thickness.

  • It thickens quickly, so go slow – if you need more body, make another small slurry and add it.

So there you have it – Shrimp, Crab & Corn Bisque in all its creamy, cozy glory. This is one of those dishes that proves it’s the ingredients that make the magic – farm-fresh corn, sweet shrimp, and tender lump crab meat take it to the next level. Trust me, once you make this, it’ll become one of those “where has this been all my life?” recipes. Grab some crusty bread, pour a glass of something you love, and fall right into your bowl like we did.