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.
Servings: 6 bowls
Calories: 320kcal
Cost: 3
Equipment
- large soup pot
- wooden spoon or spatula
- cutting board and knife
- measuring cups and spoons
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)
Instructions
- 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.
- Stir in flour and cook, stirring constantly, for 1–2 minutes to form a roux.
- Add creamed corn, corn kernels, chicken broth, and half-and-half. Stir well and bring to a gentle simmer.
- Season with Cajun seasoning, salt, and pepper. Let simmer for 10 minutes, stirring occasionally.
- Stir in crawfish tails and cook for 3–5 more minutes until heated through. Adjust seasoning if needed.
- 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.