Cajun Corn and Crab Bisque
Dive into the rich, comforting flavors of Cajun cuisine with this luscious Cajun Corn and Crab Bisque. This creamy, seafood-packed soup is a feast for the senses, featuring sweet whole kernel corn, succulent lump crab meat, and a fragrant medley of onions, bell peppers, and celery—the classic "holy trinity" of Cajun cooking. A touch of Cajun seasoning, paprika, and a splash of heavy cream elevate this bisque to gourmet status, while a slow simmer ensures the flavors meld together perfectly. Served piping hot and topped with a sprinkle of fresh parsley, it’s an elegant yet approachable dish perfect for weeknight dinners or special occasions. Pair it with crusty bread or crackers for a meal that's sure to impress. Whether you’re a fan of seafood soups or exploring Cajun-inspired recipes, this bisque is a must-try!
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 medium Yellow onion, finely diced
- 1 medium Green bell pepper, finely diced
- 2 stalks Celery, finely diced
- 3 cloves Garlic, minced
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 1 cup Heavy cream
- 2 cups Whole kernel corn (fresh, frozen, or canned)
- 1 pound Lump crab meat
- 1 tablespoon Cajun seasoning
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Bay leaf
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, green bell pepper, and celery. Sauté for about 5-7 minutes until the vegetables are softened and translucent.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Sprinkle the flour over the vegetable mixture and stir well to combine. Cook for 2-3 minutes, stirring constantly, to create a roux.
Slowly pour in the chicken broth while stirring to prevent lumps. Bring the mixture to a simmer.
Add the heavy cream, corn, Cajun seasoning, paprika, salt, black pepper, and the bay leaf. Stir to combine.
Reduce the heat to low and let the bisque simmer gently for 20 minutes, stirring occasionally, until it thickens and the flavors meld together.
Gently fold in the lump crab meat and cook for an additional 5 minutes on low heat, being careful not to break up the crab meat too much.
Remove the bay leaf and taste the bisque. Adjust seasoning if needed.
Ladle the bisque into bowls and garnish with freshly chopped parsley, if desired. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 955 mg | 42% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.9 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 662 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
