This Crawfish and Corn Bisque is creamy, comforting, and full of classic Cajun flavor. It comes together quickly with simple pantry ingredients, making it an easy way to bring a little Southern flair to your table. The combination of sweet corn, tender crawfish, and a hint of spice makes every bite rich and satisfying. It’s the perfect cozy meal for a busy weeknight, or when you’re craving something hearty and flavorful. This recipe comes from my good friend Jeni, who is a true Louisiana girl!
Ingredients Needed
- butter
- green bell pepper
- onion
- crawfish tails – these are available in the frozen seafood section. If you can’t find them, you could use lobster or crab, but those could be prohibitively expensive. Shrimp is also a possibility. You’ll want them rinsed, drained, and chopped before starting the recipe.
- cream of potato soup
- Cajun seasoning – such as Tony Chachere’s
- evaporated milk
- creamed corn – leave it undrained
- salt, pepper, and Tabasco sauce to taste
How to Make Crawfish & Corn Bisque
This is a simple overview of the recipe, you’ll find a full printable recipe below!
- In a large soup pot, melt the butter.
- Add the minced pepper and onion and sauté until tender and fragrant.
- Add the crawfish tails and stir to combine.
- Add the remaining ingredients and bring to a simmer. Do not boil. Season to taste and serve.
Storage & Other Tips
- Refrigerate: let the bisque cool slightly, then store in an airtight container. This keeps well for 3 – 4 days.
- A note about freezing: we’ve had a few readers comment that this soup freezes well. We’ve never tried it personally, so we can’t guarantee results. If you try it, let us know in the comments!
- Reheating note: this soup might need a bit of additional seasoning and splash of chicken stock or cream to thin it back out and bring back that creamy texture.
- Serving ideas: pair it with crusty bread, crackers, or a green salad to balance out the richness.
Frequently Asked Questions
Frozen crawfish tails work perfectly for this recipe. Make sure they are fully thawed and drained before starting; any excess water will affect the soup’s consistency.
Absolutely! Shrimp or crab could be used as alternatives. Adjust the cooking time though, because shrimp cooks very quickly…even faster than crawfish!
If you want it thicker, simmer it uncovered to reduce the liquid.
Yes, you can! Make and store in the fridge for up to 3 days. When you reheat, do it gently on the stovetop over low heat to prevent it from separating.
Try our Jambalaya, Chicken & Sausage Gumbo, King Cake, Pralines, or Red Beans & Rice.
Crawfish & Corn Bisque
Equipment
Ingredients
- 1 stick butter salted
- 1 green bell pepper minced
- 1 onion, medium minced
- 1 ½-2 pounds crawfish tails available in the frozen seafood section, rinsed, drained, and chopped
- 4 10.5-ounce cans cans cream of potato soup
- 1 tablespoon+ Cajun seasoning such as Tony Chachere’s
- 3 12-ounce cans evaporated milk
- 2 14.75-ounce cans creamed corn undrained
- salt, pepper, and Tabasco sauce to taste
- ½-1 cup water
Instructions
- In a large soup pot, melt the butter. Add the minced pepper and onion and sauté until tender and fragrant. Add the crawfish tails and stir to combine.
- Add the remaining ingredients and bring to a simmer (don’t boil–bad things will happen). Season to taste and serve.
Questions & Reviews
I’m not much for seafood either but when it saw this recipe it totally made me think of this sketch.
http://youtu.be/A2KCGQhVRTE
Ha ha ha! That was the first thing I thought of when I saw this recipe too! Love it!
My sister just got called to the baton rouge mission! As my contribution I’m gonna have to start prepping her palate with your Louisiana menu items. Self-assigned challenge.. accepted.
Oh, YAY!!! She’s going to love it. Sara’s brother actually served here. Crazy, right?! Anyway, if she’s ever in Pineville, that’s where I am! We love all the missionaries, but we really love the sisters. And Elder Rennie (just in case his mom is reading…but seriously, we really really love Elder Rennie. 🙂 )
AWESOME!!! She will LOVE it. That’s where I served. If she has facebook. there’s a GLBRM page and she can ask all us “old-timers’ any question she has! Tell her she is going to the BEST mission on Earth!
Thanks for keeping it real! I don’t want to use canned soup all the time, but it still beats fast food. And while some folks may have nothing else to do all day every day but cook, most of us need help sometimes. I have a killer chocolate cake recipe that takes a cake mix and a package of chocolate pudding that is waaaay better than any cake I have ever tried to make from scratch. It takes 5 minutes to whip up. Go figure. Anyway the soup looks deelish and I’m trying it (with the canned soup).
This looks wonderful. Were the crawfish tails cooked before you added them or did you add them raw?
They were cooked. Thank goodness, haha. I don’t think I could have handled it otherwise. 🙂
Cream of anything soups are A -ok with me! I think I will half this recipe to give it a try for our small family.
I am on board with the canned soups, so no worries here! I may die early because of it, but I guarantee I would die sooner from a loss of sanity if I was making homemade cream of X soups every time I needed them. 🙂
My Costco in Oregon has langostino in the “fresh” frozen seafood display, I bet those would work too.
My Utah family would love this soup BTW my 11-year old daughter thinks she wants to go on a mission to New Orleans although she’s never been there and only seen Princess and The Frog 🙂 on the hunt for crawfish now … Thanks for sharing!!
Sounds so Yummy! We can find craw fish in the stream behind my house, but I don’t think their big enough to harvest! 🙂 Are the ones you have pictured here from the frozen section? Or did you get them from your meat counter? I live in Atlanta and I think they sell them at the meat counter. Just wondering what you did.
I just got mine from the freezer case. During crawfish season, I can get them at fish markets and stuff, but not right now. 🙁
Holy crap, that is a lot of cans LOL! Looks delish, though. I may give this a shot, but wow…lots of cans. 🙂