Cajun Corn and Crab Bisque Recipe -
Cajun Corn and Crab Bisque Recipe
  • READY IN 50 mins

Cajun Corn and Crab Bisque

Recipe by  

"This creamy, Cajun crab soup has been in my family for years. It's comfort food during the winter, a 'stick to your bones' soup!!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
  2. Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.
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Reviews More Reviews

Most Helpful Positive Review
Oct 09, 2009

This was so good I had the impulse to fill the bathtub and roll around in it. My guest at first said it was good, but as he got further down the bowl, to the chunks of crab and corn, he starting raving. He wanted seconds but I decided to save the rest for myself. A significant change I made was to use fat free cream. This made it much healthier but, believe me, the flavor was still outstanding.

Most Helpful Critical Review
Jun 25, 2010

nice recipe, but to make things easier, when you make the roux add the veggies directly to the roux; then the real cajan cooks use a darker roux although it does not have the thickening qualities as a lighter roux it will still be good


96 Ratings

Jun 26, 2010

I did my own tweaking and it came out so good it should be illegal. I used 6 TB butter, 6TB flour for the roux. Then I used 2 TB butter to soften the 1/2 of small onion. I used 1/2 tsp of cajun seasoning,( 2 )14oz cans of low sodium chicken broth,1 bag of 14oz frozen baby corn,1 cup fat free half & half, 1 cup lite cream, 1/2 tsp shrimp & crab boil, 1 lb of canned lump crabmeat & salt to taste.UPDATE: I used 1 can of white wine in place of 1 of the 2 cans of broth, and it has a nice complimentary flavor to the crab.

Feb 20, 2009

This soup was amazing! I halved the liquids and used a can of cream corn and 12 oz of crab to use what I had in the cupboard. I'll be making this again for sure!!

May 04, 2008

This bisque was awesome but a little too bland so I used about 2 tablespoons of Tony Chachere's (cajun seasoning) and now it's tastes like something I would order straight out of new orleans.

Sep 30, 2009

Very good!!! One of the best meals I have ever made. I did change a few things. I used 4 ears of fresh corn. I added one jalapeno and hot sauce for extra spice.I also used Tony's(cajun seasoning)for flavor.I like it real spicy! I also added one and a half more cups of chicken stock so it wasn't so thick. Everything else I followed by the recipe! My whole family is from New Orleans so I know a great bisque and this is one!! AWESOME recipe!!!

Dec 31, 2008

Wow! This was amazing. I've never made a soup before, so I followed the directions as closely as I could with a few minor additions and the result was spectacular. The bisque was so amazing that my husband (and I) are a little worried I may never be able to duplicate it ? These are my additions: when I added the broth, corn, and bay leaf, I also added a about half of a small jar of pimentos because I thought they would give a nice touch of color and I think many crab bisque's I’ve eaten at restaurants have something red – I wasn’t sure if it was a red pepper or pimento, but the pimento worked very well and was soft and tasty in the soup.. When I added the milk, cream, and liquid crab boil, I also added three splashes of cooking sherry. By the way, I had no idea what “liquid crab and shrimp boil seasoning” is. I searched the spice aisle of our best grocer and found ‘superior touch better than bouillon lobster base’ and hoped for the best. This seemed to work quite well. I am not a Cajun cooker, but a friend gave us Tony Chachare’s “More Spice” seasoning as a gift, and three “shakes” of this Cajun spice resulted in a bisque that was not spicy until after swallowing, when a mild spice (I have young children) emerged. This was wonderful – I hope I can re-create it!

Sep 21, 2007

This was absolutely delicious and very quick & easy to make. Cooking time was more around 30 min start to finish. I was worried about the statement that it would taste salty so I didn't add additional salt (the recipe doesn't call for Old Bay seasoning so maybe that's where she went wrong). However, it was not salty at all. I also didn't add the shrimp/crab boil because I didn't have any and didn't know where to get it. I used a can (6 oz) of lump crab meat and a 1/2 pound of fresh, small shrimp (size 90-110). I followed everything else to the tee. Thank you!


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  • Calories
  • 387 kcal
  • 19%
  • Carbohydrates
  • 16.3 g
  • 5%
  • Cholesterol
  • 131 mg
  • 44%
  • Fat
  • 30.1 g
  • 46%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 14.8 g
  • 30%
  • Sodium
  • 278 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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