Chef John Folse Sweet Corn and Crab Bisque

Experience a bowl of Louisiana coastal elegance with Chef John Folse’s Sweet Corn and Crab Bisque. This luxurious, award-winning recipe perfectly marries the natural sweetness of golden corn with generous pieces of delicate white crabmeat, all suspended in a rich, buttery, and creamy bisque base.

A true culinary "birthright" in Louisiana, this bisque is a refined yet hearty meal that brings a taste of the Gulf Coast's best flavors right to your table.  

 Heat and Serve

28oz

Water, Cream Style Corn[Corn, Water, Sugar, Modified Food Starch, Salt], Whole Corn, Claw Crabmeat, Unsalted Butter, Onions, Homogenized Milk [Vitamin D3 Added], Cream [Cream, Milk], Crab Base [Baked Crab Meat including Natural Crab Juices, Salt, Sugar, Maltodextrin, Modified Potato Starch, Butter (Cream), Corn Oil, Natural Flavor, Onion Powder], Roux [Wheat Flour, Buttery Topping Oil (Soybean Oil, Hydrogenated Soybean Oil with Salt, Soy Lecithin, Artificial Flavor, TBHQ and Citric Acid added as Preservatives, Artificial Color, Dimethylpolysiloxane {Anti-Foaming Agent}), Hydrogenated Palm Oil, Preservative (Water, Propylene Glycol, Sodium Benzoate, Methyl 4 Hydroxybenzoate, Propyl P Hydroxybenzoate, Citric Acid)], Modified Corn Starch, Celery, Green Bell Pepper, Red Bell Pepper, Clam Base [Cooked Clams In Natural Juices, Salt, Natural Flavoring, Butter, Dehydrated Potatoes, Dextrose, Onion Powder, Maltodextrin, Disodium Inosinate, Disodium Guanylate], Garlic, Green Onions, Natural Cream Flavor [Maltodextrin, Natural Flavor], Milk Powder [Nonfat Dry Milk, Lactose, Vitamin A Palmitate, Vitamin D3], Spices, Parsley.


Allergens: Crab, Milk, Wheat, Soy, Clam