Go Back
Delicious bowl of crawfish bisque soup recipe with Cajun spices and rich flavors.
Michonne Zendaya

Crawfish Corn Bisque Recipe

This rich and creamy crawfish corn bisque is a comforting Southern soup made with sweet corn, tender crawfish tails, and a flavorful blend of spices. It’s quick, hearty, and full of Cajun flair.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Cajun, Southern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp butter
  • ½ onion, finely diced
  • ½ bell pepper, finely diced
  • 2 garlic cloves, minced
  • 2 tbsp all-purpose flour
  • 1 can (15 oz) creamed corn
  • 1 can (15 oz) sweet corn kernels, drained
  • 1 cup chicken broth
  • 1 cup half-and-half or heavy cream
  • 1 tsp Cajun seasoning (or to taste)
  • 12 oz cooked crawfish tails
  • salt and pepper, to taste
  • chopped green onions, for garnish (optional)

Equipment

  • large soup pot
  • wooden spoon or spatula
  • cutting board and knife
  • measuring cups and spoons

Method
 

  1. In a large pot, melt butter over medium heat. Sauté onion and bell pepper until soft, about 5 minutes. Add garlic and cook for 1 more minute.
  2. Stir in flour and cook, stirring constantly, for 1–2 minutes to form a roux.
  3. Add creamed corn, corn kernels, chicken broth, and half-and-half. Stir well and bring to a gentle simmer.
  4. Season with Cajun seasoning, salt, and pepper. Let simmer for 10 minutes, stirring occasionally.
  5. Stir in crawfish tails and cook for 3–5 more minutes until heated through. Adjust seasoning if needed.
  6. Ladle into bowls and garnish with green onions if desired. Serve hot.

Notes

Substitute shrimp if crawfish isn’t available. Use heavy cream for extra richness or half-and-half for a lighter version. Serve with crusty bread or over rice for a more filling meal.