I love a good crawfish recipe — from bread to pasta and beyond, I’ve tried it. But if you’re looking for a quick and easy dinner that’ll knock your guests’ socks off, look no further! This is my “quickie” corn & crawfish bisque based on a recipe I discovered from my sweet R.A. and friend in college.
Now, before the purists and the haters come for me, I know this isn’t a true bisque.
I’m a busy working mama who doesn’t have time to peel and clean a bunch of crawfish, make stock and stuff heads. Versions of this recipe have been around for ages, but I like to blend up the creamier ingredients to give it a smoother, silkier texture. Feel free to substitute the cream of celery for the cream of mushroom — or cream of jalapeno, if you’re lucky enough to find it! (Texas readers, I’m jealous of your H-E-B soup offerings!) But keep the cream of potato because that’s the secret to this creamy, dreamy bisque!
Corn & Crawfish Bisque
1 bunch green onions, thinly sliced (white and green parts)
1 pound crawfish tails, rinsed and drained
2 (10.5 ounce) cans cream of potato soup
1 (10.5 ounce) can cream of celery soup
1 15-oz. can yellow corn, drained
2 11-oz. cans white shoepeg corn, drained
1 8-oz. package cream cheese, VERY soft
2 cups half & half
2 tablespoons Tony’s, or more to taste