Cajun Corn and Crab Bisque

Name: Cajun Corn and Crab Bisque
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 4 tbsp unsalted butter; 1 medium yellow onion, finely diced; 2 celery stalks, finely diced; 1 red bell pepper, finely diced; 4 garlic cloves, minced; 2 tsp Cajun seasoning blend; 1/4 cup all-purpose flour; 3 cups fresh or frozen corn kernels; 4 cups seafood stock or clam juice; 1 cup heavy cream; 12 oz lump crab meat (fresh or refrigerated pasteurized), picked over for shells; 1 tsp Louisiana-style hot sauce; 1/2 tsp kosher salt; 4 green onions, sliced

A rich and velvety bisque that pairs sweet corn and tender lump crab with a Cajun-spiced cream base. This Louisiana classic balances smoky heat with the natural sweetness of fresh shellfish.

60 minMediumServes 6410 cal/serving

CajunSoupStovetopPescatarianHigh FiberHigh ProteinAlcohol-Free

Ingredients

4 tbsp unsalted butter
1 medium yellow onion, finely diced
2 celery stalks, finely diced
1 red bell pepper, finely diced
4 garlic cloves, minced
2 tsp Cajun seasoning blend
1/4 cup all-purpose flour
3 cups fresh or frozen corn kernels
4 cups seafood stock or clam juice
1 cup heavy cream
12 oz lump crab meat (fresh or refrigerated pasteurized), picked over for shells
1 tsp Louisiana-style hot sauce
1/2 tsp kosher salt
4 green onions, sliced

Instructions

1

Melt 4 tbsp unsalted butter in a large pot over medium heat. Add 1 medium finely diced yellow onion, 2 finely diced celery stalks, and 1 finely diced red bell pepper. Cook, stirring occasionally, for 6-7 minutes until softened.
2

Add 4 minced garlic cloves and 2 tsp Cajun seasoning blend and cook for 1 minute until fragrant.
3

Sprinkle in 1/4 cup all-purpose flour and stir for 1-2 minutes to cook out the raw flour taste.
4

Stir in 3 cups fresh or frozen corn kernels and 4 cups seafood stock or clam juice. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
5

Use an immersion blender to partially blend the soup - about half the volume - to create a creamy base while leaving some corn texture.
6

Stir in 1 cup heavy cream and 1 tsp Louisiana-style hot sauce. Simmer for 5 more minutes.
7

Gently fold in 12 oz lump crab meat (fresh or refrigerated pasteurized) and 1/2 tsp kosher salt. Simmer just until crab is heated through, about 2 minutes. Do not boil after adding the crab.
8

Taste and adjust seasoning. Ladle into bowls and garnish with 4 sliced green onions.

Questions

Can I make Cajun Corn and Crab Bisque dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter, 1 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Cajun Corn and Crab Bisque gluten-free?

Yes. The gluten in this entry is 1/4 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Cajun Corn and Crab Bisque keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Cajun Corn and Crab Bisque?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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