I prefer not to freeze this bisque with the cream added as it sometimes curdles and separates when it defrosts. If you want to make it ahead of time and freeze, I suggest leaving out the cream, whole corn kernels and crab. Just follow the recipe instructions until you've blended the bisque. Store in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge. Place in a Dutch oven on the stove and bring to a simmer over medium high heat. Reduce the heat and then add the cream, corn and crab. Simmer for 5 minutes then serve.