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 am assuming this is not suitable for freezing
I’ve never tried freezing this, but I would guess it’s best fresh!
I have made this twice. Each time it was magnificent. This is so easy to make and it makes a nice pot full. The first time my wife stood over the stove and pot with a spoon and each time she tasted it she said, “Oh my gosh, oh my gosh – this is so…..good!!!” The second time I made it and I asked her how it compared to the first time. She said, ” I can’t believe it but it is even better.” It’s one of those dishes, when you first taste it, makes the little goosebumps stand up on your arm. I brought some to work today and passed it around and people looked at me like I had invented the wheel!!! Thank you Sara Wells for this AWESOME experience with “Crawfish and Corn Bisque!!
Any chance that this could be made in a crockpot? I was thinking of sautéing the onion and pepper and then place all ingredients in the crockpot. Has anyone tried this?
I’m almost positive you could, but I can’t say 100% without trying it first
Thank you for the recipe. I couldn’t find mine. This is exactly how I make crawfish bisque. So easy and delicious!
So this was posted ages ago, but I’m offering one small change I’d make for it to be more consistent with Cajun cooking. Add about three stalks of celery, also minced, when you cook the onion and bell pepper. Friends i have from Louisiana call it “the Trinity.”
I’m headed to HEB (the grocery store) for the ingredient, though I’ll probably only make half a batch.
Had crawfish corn chowder at a new restaurant on the gulf and it was delicious, so I searched for a recipe that seemed similar and this was it. I added a can of cream of mushroom soup and a block of cream cheese and everyone loves it
I fixed this for dinner today. It was awesome.
I love this recipe! I live in south Louisiana near New Orleans. This isn’t a bisque but it is a great soup! My Cajun husband loved it. A crawfish bisque is a dark gravy with the crawfish heads cooked in it and served over rice 🙂
I so misread …I see it days 4 lol