Crawfish & Corn Bisque
This simple, creamy bisque comes straight from the heart of Louisiana.
Servings servings
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.
Nutrition
Calories: 171kcal, Carbohydrates: 18g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 35mg, Sodium: 788mg, Potassium: 242mg, Fiber: 2g, Sugar: 4g, Vitamin A: 982IU, Vitamin C: 10mg, Calcium: 30mg, Iron: 1mg
Calories: 171kcal
Cost: $12
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