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
Just curious why I would need to make a double batch of the homemade cream of soup if the recipe is equiv. To 2 cans ? The bisque only calls for 2 cans.
After seeing this recipe, I decided to give it a try. And let me tell you, my family LOVES it!! We have 7 kids (yes, you read that right!) and every one of them enjoys this meal. I usually double the recipe and freeze the leftovers, and it freezes well, and tastes great when reheated. Thanks for the awesome recipe!!
We made this for dinner a couple of weeks ago and it is so amazingly delicious! My husband said it was at the top of his favorite soups list along with Sara’s white chicken chili. I have to agree with him. Love you guys!
I absolutely adore seafood (which is sad that I live in land-locked Utah). I don’t think I’ve ever seen crawfish available in the store. There are frozen lobster tails that go on sale several times a year so we typically like to make my Lobster Bisque (http://onlysoups.blogspot.com/2012/12/lobster-bisque.html). Which is a little more time consuming, so maybe I’ll have to try your version next time I don’t have a couple hours to make it.
I can cook and eat most anything, but crawfish give me the creeps! There’s a local crawfish festival here, and I’d love to go sometime, but haven’t been able to work myself up to it. 🙂 I might consider doing this with the frozen crawfish, though. It might be a good way to dip my toe in, so to speak. Thanks for the recipe!
I have tons of canned corn–can I use that in place of creamed corn or is the creamed corn necessary? This looks sooooo good!
The creamed corn kind of adds to the luscious texture (and this is coming from a girl who kind of finds creamed corn gaggy), so I’d recommend using it, but it’s totally your call! 🙂
You can puree regular corn and it will give you almost the same texture. Just make sure to just puree part of it and not all, so that you you have whole corn also.
Yesterday was grocery shopping day and I was so stoked to get the ingredients for this. Until I priced crawfish. The frozen shelled stuff was $13.99/lb (one package). That is not in my budget!
The seafood case and frozen section both had whole crawfish, eyes and all. But that is not going to happen for me. I’m a weenie. I can barely stand to peel already-prepped shrimp. :-O They were pretty cost-prohibitive too, escpecially when you consider how much you would have to buy to get a pound and a half of meat.
I live in GA and do not have access to a fish market, farmers market, etc. Just grocery stores, Walmart, and Target, and not very big ones at that. Anybody have suggestions for sourcing crawfish? There is a Trader Joe’s and Aldi in the city where I work.
Lent is coming up soon, and in my area, there’s usually a lot of seafood sales around Lent. Maybe if you watch the ads you could get a good deal on shrimp. And Aldi has pretty good prices too- maybe shrimp would be reasonable there (sorry, don’t have any ideas for crawfish).
This is a family favorite! Funny thing the first time I made crawfish corn soup, I was a newlywed, hosting Christmas for the first time. Decided to use Emerils recipe. Not a good choice. It was delicious but I cooked all day. This recipe same great taste, Nome of the work!
oh yum!!! i served my mission in Louisiana and LOVE the food, people and area! I LOVE crawfish anything! Thanks for sharing!
Looks delicious! I definitely have to try this. We lived in New Orleans for four years, so I’m excited to have another New Orleans recipe. I hope i can find crawfish in Texas.
Also, Jeni was in my ward, such a small world!