This bisque is filled with delicious crab. This is a fantastic recipe I learned how to cook while living in the New Orleans area.
This Corn & Crab Bisque is creamy seafood goodness with a little kick of Cajun spices.
This bisque is filled with crab. It is warm, creamy and has a tiny kick. Don’t be afraid of the Cajun seasoning and the little bit of red pepper. It is not hot or spicy but has a fantastic flavor. All of my kids have always eaten this Cajun Corn & Crab Bisque, but never complained about the Cajun or red pepper in it. We all love this Cajun Corn & Crab Bisque so much; we decided to have seafood on Christmas day this past year and included this soup. This was the first year having seafood on Christmas. We usually eat ham and or turkey which we also have for Thanksgiving. Everyone enjoyed the menu change this past Christmas. They have already requested seafood again next year. I hope you enjoy this Cajun Corn & Crab Bisque.
Have you ever tried Corn & Crab Bisque?
If you are like me and cannot get fresh crab easily in your area, try Sam’s Club. I was pretty impressed with this fresh crab I purchased there.Print
- 1/2 cup butter
- 1 chopped onion
- 6 TB flour
- 4 – 14 ounce can chicken broth
- Three cloves garlic
- One tsp old bay
- Two bay leaves
- 1/2 tsp red pepper
- One tsp cajun season
- Salt and pepper to taste
- Three cans CREAM corn
- 1 cup heavy cream.
- 16 ounces fresh lump crab meat
- Heat butter in a large pot over medium heat.
- Stir in onion and cook until soft.
- Whisk in the flour.
- Slowly whisk in chicken broth and bring to a boil.
- Stir in garlic, old bay, bay leaves, red pepper, Cajun season, salt and pepper.
- Stir CREAM CORN into the broth.
- Add the heavy cream.
- Add crab.
- Reduce heat to lowest setting.
I searched for a source for this recipe. I have had it for a long time, and I did not have the source. The closest recipe I found was
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