Cajun Corn and Crab Bisque
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.
Ingredients
- 4 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 stalks celery stalks, finely diced
- 1 red bell pepper, finely diced
- 4 cloves 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
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1
Melt 4 tbsp unsalted butter in a large pot over medium heat. Add 1 medium finely diced yellow onion, 2 stalks finely diced celery stalks, and 1 finely diced red bell pepper. Cook, stirring occasionally, for 6-7 minutes until softened.
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2
Add 4 cloves minced garlic cloves and 2 tsp Cajun seasoning blend and cook for 1 minute until fragrant.
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3
Sprinkle in 1/4 cup all-purpose flour and stir for 1-2 minutes to cook out the raw flour taste.
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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.
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5
Use an immersion blender to partially blend the soup — about half the volume — to create a creamy base while leaving some corn texture.
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6
Stir in 1 cup heavy cream and 1 tsp Louisiana-style hot sauce. Simmer for 5 more minutes.
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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.
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8
Taste and adjust seasoning. Ladle into bowls and garnish with 4 sliced green onions.