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  • Writer's pictureTommy Centola

Crab & Corn Bisque from Kevin Belton

Updated: Jan 4, 2020

Since 1980, the New Orleans School of Cooking has been teaching locals and tourist the finer points of Creole cooking. Led by Kevin Belton, the school is a great place to learn to cook. Kevin recently published a new cookbook, Kevin Bolton’s Big Flavors of New Orleans. This week, I will share two recipes from it.

4 tablespoons Butter

3/4 cup Onion, chopped

4 cloves Garlic, roughly chopped

2 whole Bay Leaves

3/4 teaspoon Cayenne Pepper

2 teaspoons Creole Seasoning

1 teaspoon freshly ground Black Pepper

4 cups Seafood Broth, divided

5 ears fresh corn, kernels removed from cobs

3 tablespoons All-Purpose Flour

1/2 cup Milk

1/2 cup Half-and-Half

18 ounces Lump Crabmeat, fresh picked from shell

1/4 cup Green Onions, chopped

Kosher Salt and Pepper, to taste

In a large heavy bottom stockpot, heat butter over medium heat until bubbling but not browned. Add onions and cook until translucent, about 5-7 minutes. Add garlic, bay leaves, cayenne, Creole seasoning and pepper. Sauté until you smell the garlic cooking, about 1-2 minutes. Stir continuously. Slowly and 3 3/4 cups broth. Bring to a boil and add corn. Reduce heat and simmer for 15 minutes.

Dissolve the flour in the remaining broth, stirring thoroughly to remove all lumps of flour. Add to the milk and mix thoroughly. Place in a blender, combine with half-and-half, and blend for about 30 seconds, until smooth.

Bring the soup heat back to medium and add the milk/flour combination slowly into the simmering soup and stir continuously until the soup begins to noticeably thicken, about 2-3 minutes. Lower heat to an easy simmer, stir in crabmeat and cook until warmed, about 3 minutes. Garnish with green onions and season with salt and pepper.


Good Cooking, Good eating and Good Living!!!

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