Ingredients

• 4 tbsp unsalted butter, divided

• 1 small onion, finely diced

• 2 celery stalks, finely diced

• 2 cloves garlic, minced

• 3 tbsp all-purpose flour

• 3 cups corn kernels (fresh or frozen), divided (use some whole for texture)

• 3 cups seafood stock (or chicken stock)

• 1 cup russet or Yukon Gold potato, peeled and small-diced (optional, for extra body)

• 1 cup heavy cream (or half-and-half)

• 8 oz lump crab meat, picked over for shell

• 1 tsp Old Bay seasoning (optional)

• 1/2 tsp smoked paprika (optional)

• 1 tsp kosher salt, plus more to taste

• Black pepper, to taste

• 1–2 tbsp lemon juice, to taste

• Chopped chives or green onion, for serving

Instructions

1. Sauté aromatics: In a medium pot over medium heat, melt 2 tbsp of the butter. Add onion and celery and cook 5–7 minutes until softened. Add garlic and cook 30 seconds more.

2. Make the roux: Sprinkle in the flour and stir constantly for 1–2 minutes, until it forms a thick paste and smells slightly nutty (don’t let it brown too much).

3. Add stock and simmer: Slowly whisk in the stock. Add 2 cups of the corn (reserve 1 cup for later) and the diced potato (if using). Stir in Old Bay and paprika (if using). Simmer 12–15 minutes, until potatoes are tender.

4. Blend for a bisque texture: Use an immersion blender to blend the soup until mostly smooth, or carefully blend about half in a blender and return it to the pot.

5. Finish gently: Stir in the cream and bring back to a gentle simmer (avoid a hard boil). Add the reserved 1 cup corn and the crab. Heat 2–3 minutes, just until warmed through.

6. Season and serve: Stir in the remaining 2 tbsp butter and lemon juice. Taste and adjust salt and pepper. Serve topped with chives/green onion.

Notes & Variations

• Thicker bisque: Add the potato, or simmer 5–10 minutes longer before blending.

• More heat: Add a pinch of cayenne or a few dashes of hot sauce with the cream.

• Extra crab flavor: If you have shells, simmer them in the stock for 15 minutes, then strain before using.

• Dairy-light option: Swap heavy cream for half-and-half; keep the heat low to prevent curdling.