Crawfish, Shrimp and Corn Bisque
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You cannot beat this easy crawfish, shrimp and corn bisque. When it starts getting cooler outside, it’s just natural to start craving soup. This one is delicious and so easy to make. It’s a creamy base packed with whole kernel corn, crawfish tails and lots of seasonings. It’s also made in the crockpot! This recipe is foolproof. If you love seafood bisque and chowder, you’ll want to make this.
It’s soup season! I swear as soon as the temps drop below 80 here in Louisiana, I am putting out my fall decor and making soup. I love this crawfish, shrimp and corn bisque. I threw it together on whim and it came out perfect. I made it in the crockpot, but it could very easily be made in a pot as well. I’ll include both ways below in the recipe.
But yeah…this soup is great. I love any type of bisque or chowder. It doesn’t get any better.
Equipment You’ll Need
Like I mentioned before, you can make this soup in a pot, or you can make it in the crockpot. I really love using my crockpot. It’s just easy. You’ll need a 7-quart crockpot. I’ve linked mine below. Some other items you made need are a ladle, a knife and large spoon or spatula.
Ingredients You’ll Need
Onion and Celery:
The onion and celery add flavor to the soup. I add both of these to so many things that I cook.
Seafood:
For this shrimp and crawfish bisque, you’re going to definitely need some seafood. For this recipe, everything I used was frozen. I used 24 ounces of frozen crawfish tail meat and then 16 ounces of medium frozen shrimp. You’ll want your shrimp to be peel and deveined with the tails off.
Corn:
You’ll need one can of whole kernel corn.
Butter:
I used three tablespoons of butter.
Minced Garlic:
You’ll need a tablespoon of minced garlic.
Broth:
You’ll need 5 cups of broth. I used chicken broth, but you could use seafood or vegetable broth. It really doesn’t matter.
Flour:
Once the soup was fully cooked, I added in a cup of flour. This helped be the thickener.
Heavy Cream:
I added in a cup and a half of heavy cream. You’ll want this to add a creamy and sweet flavor.
Cream of Mushroom Soup:
You’ll also add in a cup of cream of mushroom soup. This is also for texture and flavor.
How to Make This Crawfish, Shrimp and Corn Bisque
Crockpot:
step one:
Chop your onion and celery and add it into a large crockpot. Add in the frozen shrimp and crawfish, can of corn, butter and minced garlic. Top with 5 cups of broth.
step two:
Add in salt, pepper, garlic powder, Italian seasoning, Cajun seasoning and Old Bay. Cover and cook on high for at least 5 hours.
step three:
After time is up, uncover and add in flour, sugar, cream of mushroom soup and heavy cream. Stir well and reduce heat to low or warm. Keep in crockpot until serving time. Enjoy.
Stovetop:
step one:
Chop your onion and celery and add it into a large pot. Thaw out shrimp and crawfish. Then, add in the frozen shrimp and crawfish, can of corn, butter and minced garlic to the pot. Heat on medium for several minutes until fragrant.
step two:
Add in broth and seasonings. Bring to a boil then reduce heat to low. Cover and let simmer for at least 30 minutes. Uncover then add in flour, sugar, cream of mushroom soup and heavy cream. Stir well.
step three:
Keep heat on low and allow soup to thicken. Serve and enjoy!
Crawfish, Shrimp and Corn Bisque
Equipment
- Large Crockpot
- Knife
- Ladle
- Measuring Cups and Spoons
Ingredients
- 1 Yellow Onion, Chopped
- 2 Celery Sticks, Chopped
- 24 oz Crawfish Tail Meat
- 16 oz Tail Off, Peeled and Deveined Medium Sized Frozen Shrimp
- 15 oz can Whole Kernel Corn
- 3 tbsp Butter
- 1 tbsp Minced Garlic
- 5 cups Broth (You can use chicken, vegetable or seafood)
- 1 cup Flour
- 1.5 cups Heavy Cream
- 10.5 oz can Cream of Mushroom Soup
Seasonings:
- 1/2 tsp Pepper
- 1/4 tsp Salt
- 1/2 tsp Garlic Powder
- 1 tsp Italian Seasonigns
- 1 tsp Cajun Seasoning
- 1 tsp Old Bay
- 3 tbsp Sugar
Instructions
Crockpot:
- Chop your onion and celery and add it into a large crockpot. Add in the frozen shrimp and crawfish, can of corn, butter and minced garlic. Top with 5 cups of broth.
- Add in salt, pepper, garlic powder, Italian seasoning, Cajun seasoning and Old Bay. Cover and cook on high for at least 5 hours.
- After time is up, uncover and add in flour, sugar, cream of mushroom soup and heavy cream. Stir well and reduce heat to low or warm. Keep in crockpot until serving time. Enjoy.
Stovetop:
- Chop your onion and celery and add it into a large pot. Thaw out shrimp and crawfish. Then, add in the frozen shrimp and crawfish, can of corn, butter and minced garlic to the pot. Heat on medium for several minutes until fragrant.
- Add in broth and seasonings. Bring to a boil then reduce heat to low. Cover and let simmer for at least 30 minutes. Uncover then add in flour, sugar, cream of mushroom soup and heavy cream. Stir well.
- Keep heat on low and allow soup to thicken. Serve and enjoy!
Before you go…
Please let me know if you made this easy crawfish, shrimp and corn bisque. What did you think? Let me know here or in the comments below. Happy cooking!
