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Crab Bisque with Bacon and Corn

Servings 4


  • 3-4 slices of bacon
  • 1/2 med onion diced
  • 3 cloves garlic minced
  • 1 stalk celery diced
  • 1/4 cup white wine
  • 1-1/4 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1/2 tsp salt
  • 1/2 tsp dried basil
  • 1/2 tsp paprika
  • 1/2 tsp ground black pepper
  • 1-1/2 tbsp butter
  • 1-1/2 tbsp plain flour
  • 1/2 cup heavy cream
  • 1/2 cup low fat milk
  • 1 cup cooked Alaskan Crab from TAG pulled apart into chunky pieces
  • 1/2 can of corn kernels
  • 1 stalk of spring onion chopped
  • 1/2 tbsp canola oil
  • Some chopped spring onions and crumbled bacon to garnish


  • Heat wok or non-stick soup pot on med high with canola oil.
  • Pan fry bacon until crisp, remove from pan, and crumble. (Do not wash pan.)
  • In the same wok, saute onion, garlic, and celery over med heat until onion is translucent.
  • Add wine and de-glaze pan.
  • Then add tomato paste, worcestershire sauce, and seasonings.
  • Bring to a simmer over med heat and allow to cook for 5-6 minutes until sauce is thickens and reduced.
  • Add chicken stock, and allow to simmer for 8-10 minutes over med heat.
  • Transfer stock to a heat resistant blender/processor (or use handheld blender) and process until smooth.
  • Return puree to soup pot.
  • Now prepare the roux. In a saucepan, melt butter.
  • When butter is bubbling, add flour, and allow to cook on low for 2 minutes.
  • Then gradually whisk in milk and cream, simmer for 2 minutes while whisking until smooth.
  • Transfer roux mixture into puréed stock.
  • Add bacon, corn, and green onion then bring the bisque back to a simmer over med heat.
  • Lower heat to low, and allow to simmer for 8 minutes until soup thickens.
  • Garnish with chopped spring onion, and crumbled bacon.
  • Serve immediately.