Crab, Corn and Poblano Bisque

February 28, 2013

There’s nothing better than a nice warm bowl of bisque during the cold winter months.  This is one of my favorites, combining lump crab meat, fire roasted corn, potatoes and roasted poblanos in a rich creamy broth.

crab and corn bisque in bowl

Grilled Crab, Corn and Poblano Bisque


1 16oz can lump crab meat (I used Jack’s Catch)

3 ears white and yellow corn

1 poblano pepper

2 medium white potatoes, peeled and cubed

1 shallot, minced

2 tbsp. butter

32oz chicken stock

2 cups heavy cream

Salt and pepper to taste

½ tbsp. chopped cilantro

grilled peppers and corn for bisque recipe


Heat grill to medium high.  Grill corn and poblano pepper until lightly charred on all sides.  Remove from grill and cut corn kernels off of the cob.  Remove stem and core from the poblano and cut in to 1/2 inch cubes.

Place pot on the grill and add butter.  Once butter is melted, add minced shallot and sauté until translucent.  Add chicken stock, cream, cubed potato, poblano, corn and crab meat.  Simmer for approximately 30 minutes, add salt and pepper to taste, blend in cilantro and serve immediately.


-       Clint Cantwell, Editor




Related Topics: Bisque | Clint Cantwell | Corn | Crab | Editor's Picks | Grilled Corn Recipes | Grilled Crab Recipes | Grilled Seafood | Grilled Seafood Recipes | Grilled Vegetable Recipes | Grilled Vegetables | Grilled Veggie Recipes | Grilled Veggies | Main Dish | Poblano | Soup

User Guidelines