Best 10 Corn And Oyster Bisque Recipes

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Indulge in a delightful culinary journey with our curated collection of delectable corn and oyster bisque recipes. These creamy and flavorful soups are a symphony of fresh flavors, showcasing the best of the sea and the land. From classic bisques to hearty chowders, our selection caters to every palate. Dive into a world of creamy textures, savory aromas, and the perfect balance of briny oysters and sweet corn. Whether you're a seasoned chef or a home cook looking to impress, our recipes provide step-by-step instructions to guide you towards culinary success. So, gather your ingredients, prepare your taste buds, and embark on a delicious adventure with our corn and oyster bisque extravaganza.

Check out the recipes below so you can choose the best recipe for yourself!

GREEN-CHILI AND CORN BISQUE



Green-Chili and Corn Bisque image

Provided by Molly O'Neill

Categories     one pot, soups and stews, side dish

Time 25m

Yield 8 servings

Number Of Ingredients 11

6 tablespoons butter
1 small onion, peeled and minced
3 large roasted poblano chilies, peeled, seeded and chopped
2 stems fresh basil
2 stems fresh marjoram
3 1/2 cups fresh corn
1/2 teaspoon sugar
2 cups water
16 large oysters, shucked, juice reserved
1/2 pound wild mushroooms (chanterelle or oyster)
1/4 cup minced chives

Steps:

  • Heat 2 tablespoons butter in a large skillet until hot; add onions and cook slowly over low heat until translucent, about 5 minutes. Add chilies, basil and marjoram, and continue cooking 5 minutes longer, stirring occasionally. Add corn and stir. Add sugar and water, increase heat and bring liquid to a simmer. Add oyster juice, remove herbs and cool.
  • Pour corn mixture into a blender or food processor and puree until smooth, adding more water if too thick. Pass the soup though a fine mesh strainer into a pot over low heat and keep warm.
  • In a saute pan, heat 2 tablespoons butter over medium heat. Add mushrooms and saute until lightly browned, about 5 minutes; set aside. In another saute pan over medium heat, warm the remaining 2 tablespoons butter. Add oysters and cook until barely warm, about 3 minutes. Pour any remaining oyster juice into the soup pot.
  • Pour the soup into 8 warm bowls, arrange oysters and mushrooms in the center of each and garnish with chives.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 178 milligrams, Sugar 6 grams, TransFat 0 grams

LOBSTER AND CORN BISQUE



Lobster and Corn Bisque image

Provided by Food Network

Categories     main-dish

Time 4h15m

Yield 10 servings

Number Of Ingredients 15

4 (1-pound lobsters)
6 ears sweet corn
4 bay leaves
8 sprigs thyme
1 tablespoon black peppercorns
Salt and freshly ground black pepper
1 1/2 cups heavy cream
3 thick strips bacon, julienned
2 large Yukon Gold potatoes, peeled and cut into 1/4-inch dice
1 onion, chopped
1/4 cup butter
4 teaspoons chervil leaves
6 slices home-style white bread
3 tablespoons room-temperature unsalted butter
4 tablespoons chopped fresh parsley

Steps:

  • Prepare the lobster: Cook the lobsters in boiling salted water for 3 to 4 minutes, or until slightly underdone. Remove from the water and let cool slightly. Remove the lobster meat from the shells, reserving the meat and the shells. Coarsely chop the lobster meat.
  • Prepare the corn: Remove husks from the corn and cut kernels off the cobs. Reserve the corn, cobs, and half of the husks.
  • Make the bisque: Place the lobster shells, corn cobs, husks, bay leaves, thyme sprigs, and peppercorns in a stockpot and add enough water to barely cover. Simmer for 45 minutes, then strain through a fine mesh sieve, discarding the solids. Place the broth in a large saucepan and simmer over medium heat for 45 minutes, or until reduced to 1 1/2 quarts. Season to taste with salt and pepper.
  • In a small saucepan, place half of the corn kernels and the heavy cream. Cook over medium heat for 10 minutes, or until the cream is reduced to about 1 cup. Remove from the heat and puree until smooth. Season to taste with salt and pepper.
  • Cook the bacon over medium-low heat for 10 minutes, or until the fat is rendered but not brown. Remove the bacon from the pan and discard. Saute the remaining corn, the potatoes, and onion in the bacon fat over medium heat for 10 minutes, or until the potatoes are tender. Drain any fat from the pan, add the pureed corn mixture, and cook over medium heat for 5 minutes, or until thick. Add the lobster stock in small additions until the desired consistency is reached. Add the lobster meat to the pan and whisk in the butter just prior to serving.
  • Ladle the soup into 10 bowls and sprinkle with the chervil leaves. Top with freshly ground black pepper to taste.
  • Preheat the oven to 400 degrees.
  • Slice each piece of bread on the diagonal into triangular pieces. To shape each crouton, slice off the crust on one side of the triangle, then make a parallel slice, removing a corner of the bread. Trim the remaining crust with three small cuts to make a wedge.
  • Spread the butter with your fingers in the center of a cookie sheet. Press each wedge into the butter and rub gently to coat on one side, then turn it over, buttered side up. Arrange all the wedges on the buttered area of the sheet and place in the oven. Toast the croutons for 8 to 10 minutes, until nicely colored and crisp.
  • To serve, pile the fresh parsley in a small mound. Dip the point of the toasted wedge into the beef-stew sauce, then press the moistened end into the parsley to coat. Arrange 2 croutons on every serving plate or bowl of stew.

CORN AND OYSTER BISQUE



Corn and Oyster Bisque image

Categories     Soup/Stew     Milk/Cream     Blender     Oyster     Corn     Gourmet

Yield Makes about 7 1/2 cups, serving 6 as a first course

Number Of Ingredients 8

5 ears of fresh or frozen corn
3 cups water
1 bay leaf
18 oysters, shucked, reserving the liquor
2 cups milk
1/4 teaspoon Tabasco, or to taste
whole or minced fresh parsley leaves for garnish
paprika for garnish

Steps:

  • Cut the corn kernels from the cobs on a work surface, transfer them to a large saucepan, and with the back of a knife scrape the milk from the cobs into the pan. Cut each cob into 3 pieces and add them to the pan. Add the water and the bay leaf and simmer the mixture, covered, for 30 minutes. Discard the cobs and the bay leaf, in a blender purée the corn mixture in batches, and strain the purée through a fine sieve into a bowl, pressing hard on the solids. Transfer the purée to the pan and pour the reserved oyster liquor through a fine sieve into the pan. Add the milk, the Tabasco, and salt to taste and heat the mixture over moderate heat, stirring, being careful not to let it boil, until it is hot. Add the oysters and heat the soup, stirring, being careful not to let it boil, for 3 minutes, or until the edges of the oysters curl. Ladle the soup into heated shallow bowls and garnish each serving with some of the parsley and the paprika.

OYSTER CORN CHOWDER



Oyster Corn Chowder image

-Lewy Olfson, Madison, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

2 cans (8 ounces each) whole oysters, undrained
1 can (14-3/4 ounces) cream-style corn
1 cup half-and-half cream
2 cans (4 ounces each) mushroom stems and pieces, drained
2 tablespoons butter
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper

Steps:

  • In a large saucepan, combine all ingredients. Cook, uncovered, over medium-low heat until heated through (do not boil), stirring occasionally.

Nutrition Facts : Calories 252 calories, Fat 14g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 557mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.

CORN AND CRAB BISQUE



Corn and Crab Bisque image

Hearty, creamy, and all around awesome! You can garnish with cheese, if you like, and serve with crusty French bread and a cold beer!

Provided by TATTOOCHICC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 45m

Yield 8

Number Of Ingredients 13

¼ cup butter
¾ cup onion, chopped
3 (14 ounce) cans chicken broth
3 cloves garlic
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon Cajun seasoning
salt and pepper to taste
4 ears corn, kernels cut from cob
½ cup half-and-half
3 tablespoons all-purpose flour
½ cup milk
16 ounces fresh lump crabmeat

Steps:

  • Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
  • Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
  • In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
  • Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

Nutrition Facts : Calories 218.7 calories, Carbohydrate 20.4 g, Cholesterol 58.8 mg, Fat 9.6 g, Fiber 2.4 g, Protein 14.4 g, SaturatedFat 5.1 g, Sodium 993.2 mg, Sugar 4.5 g

GRANDPA'S OYSTER STEW



Grandpa's Oyster Stew image

Born and raised on the water, oystering is in chef Madden Surbaugh's blood. Every year at Christmas his grandfather made his famous oyster stew.

Provided by Madden Surbaugh

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 35m

Yield 4

Number Of Ingredients 11

2 tablespoons butter
1 clove garlic, crushed
2 shallots, minced
½ cup dry sherry or dry white wine
24 freshly shucked oysters, oyster liquor reserved
1 ½ cups whole milk
1 ½ cups heavy cream
2 tablespoons chopped fresh flat-leaf parsley
sea salt to taste
1 pinch sweet paprika
1 cup oyster crackers

Steps:

  • Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard.
  • Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
  • Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
  • Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
  • Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.

Nutrition Facts : Calories 805.7 calories, Carbohydrate 46.4 g, Cholesterol 294.9 mg, Fat 51.8 g, Fiber 1.1 g, Protein 35.9 g, SaturatedFat 28 g, Sodium 1148.3 mg, Sugar 6.3 g

OYSTER SPINACH BISQUE WITH CORN BREAD CROUTONS



Oyster Spinach Bisque with Corn Bread Croutons image

Categories     Soup/Stew     Dairy     Leafy Green     Shellfish     Christmas     Winter     Gourmet

Yield Makes about 6 cups, serving 8

Number Of Ingredients 9

36 shucked oysters in their liquor
2 tablespoons unsalted butter
2 large shallots, chopped fine
1/2 cup medium-dry Sherry
3 cups milk
1 cup heavy cream
1 cup packed spinach leaves, washed well, drained, and shredded fine
Garnish: 24 small spinach leaves, washed well and spun day, and 1/4 cup finely chopped red bell pepper
Corn Bread Croutons

Steps:

  • Drain oysters in a fine sieve set over a glass measure, adding enough water to liquor to measure 1 cup, and reserve liquid. Rinse oysters under cold water and drain. Transfer oysters to a bowl and chill, covered.
  • In a large saucepan melt butter over moderate heat until foam subsides and cook shallots, stirring, until softened. Add Sherry and cook until almost all liquid is evaporated. Stir in reserved oyster liquid and 1 1/2 cups milk and bring barely to a simmer (do not let boil). Stir in 12 oysters and poach until edges begin to curl, about 2 minutes. (Liquid may separate but will come together once blended.) In a blender purée mixture in batches until smooth and strain into a kettle, skimming froth. Stir in remaining 1 1/2 cups milk and cream and bring barely to a simmer (do not let boil). Stir in remaining 24 oysters, spinach, and salt and pepper to taste and poach oysters until edges begin to curl, about 2 minutes.
  • Ladle bisque into 8 heated soup plates and garnish with spinach leaves and bell pepper. Serve bisque with croutons.

CORN OYSTERS



Corn Oysters image

Make and share this Corn Oysters recipe from Food.com.

Provided by mizzlizzita

Categories     Lunch/Snacks

Time 9m

Yield 3-5 serving(s)

Number Of Ingredients 8

2 cups frozen corn kernels
1/4 cup milk
1/3 cup flour or 1/3 cup cornmeal
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons vegetable oil

Steps:

  • Put the frozen corn in a colander. Rinse it until the ice crystals melt.
  • Pour the corn into a bowl.
  • Stir in the milk, flour or corn meal, salt, and pepper.
  • Lay paper towels on top of a plate and set it aside.
  • Set a skillet over medium-high heat on the stove.
  • Heat the butter and oil in the skillet until the butter is melted.
  • Put tablespoon-fulls of batter in the hot skillet.
  • Cook until golden-brown. Repeat with the other side.
  • Drain the oysters on the paper towels and cover with foil to keep them warm.
  • Repeat with the others and serve hot.

Nutrition Facts : Calories 339.3, Fat 20.1, SaturatedFat 7.2, Cholesterol 93.7, Sodium 480.1, Carbohydrate 36.2, Fiber 2.7, Sugar 0.2, Protein 7.7

CORN & LOBSTER BISQUE RECIPE - (4.1/5)



CORN & LOBSTER BISQUE Recipe - (4.1/5) image

Provided by LisaRich

Number Of Ingredients 20

Corn and Lobster Bisque
Adapted from Prime Time Emeril, by Emeril Lagasse, William Morrow Publishers, New York, 2001
Emeril Live : Episode FLEML-172F
Corn and Lobster Bisque
3 tablespoons vegetable oil
3 tablespoons bleached all-purpose flour
1/2 cup minced yellow onions
1 cup corn kernels (from 2 ears corn)
2 tablespoons minced shallots
2 tablespoons minced celery
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon cayenne
1 cup fish stock or water
2 bay leaves
2 cups milk
2 cups heavy cream
1 teaspoon crab boil, optional (recommended: Zatarain's Concentrated Crab and Shrimp Boil)
1/2 pound cooked lobster meat, diced (from a 1 1/2 pound lobster)
1/4 cup minced green onions (green part only)

Steps:

  • Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the flour a tablespoon at a time, stirring constantly with a wooden spoon until blended. Continue stirring to make a light brown roux, 5 to 10 minutes. Add the onions, corn, shallots, celery, garlic, salt, and cayenne and cook, stirring occasionally, until the onions soften, about 4 minutes. Slowly stir in the stock. Add the bay leaves and bring to a boil. Add the milk, cream, and the crab boil, if using. Reduce the heat to medium-low. Simmer, uncovered, for 30 minutes. Stir in the lobster meat and green onions and simmer for 5 minutes. Remove and discard the bay leaves. Ladle into shallow soup cups or bowls and serve hot. Yield: 4 to 6 servings Prep Time: 15 minutes Cook Time: 50 minutes

OYSTER CORN CASSEROLE



Oyster Corn Casserole image

Make and share this Oyster Corn Casserole recipe from Food.com.

Provided by Diana Adcock

Categories     Corn

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb creamed corn, drained
1 cup Ritz cracker crumbs
1 egg, beaten
1/2 teaspoon salt
1/2 cup cream
1/2 teaspoon black pepper
1 teaspoon sugar
1/4 cup melted butter
1 (12 ounce) jar baby oysters, drained

Steps:

  • Preheat oven to 375 degrees.
  • Butter a casserole dish.
  • Combine the ingredients in the order listed.
  • Pour into prepared casserole dish.
  • Bake for 35 minutes.
  • Serve hot.

Nutrition Facts : Calories 293.8, Fat 22.5, SaturatedFat 13.5, Cholesterol 116.5, Sodium 723.6, Carbohydrate 22.8, Fiber 1.4, Sugar 4.8, Protein 4.3

Tips:

  • Use fresh corn and oysters for the best flavor. Shuck the corn and remove the kernels from the cob. Scrub the oysters and remove them from their shells.
  • Sauté the vegetables until they are soft. This will help to bring out their flavor and create a more flavorful bisque.
  • Use a good quality chicken or vegetable broth. A flavorful broth will make a big difference in the taste of the bisque.
  • Simmer the bisque for at least 30 minutes. This will help to develop the flavors and thicken the bisque.
  • Serve the bisque hot with your favorite toppings. Some popular toppings include croutons, bacon, and cheese.

Conclusion:

Corn and oyster bisque is a delicious and easy-to-make soup that is perfect for a special occasion or a weeknight meal. With its creamy texture, rich flavor, and hearty ingredients, this bisque is sure to please everyone at the table. So next time you're looking for a new soup recipe to try, give corn and oyster bisque a try. You won't be disappointed!

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