Quick & Easy Corn & Crawfish Bisque

By
Joey Yearous
-

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!

ingredients for corn and crawfish bisque

Corn & Crawfish Bisque

½ cup butter
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

In a blender, combine the soups, VERY soft cream cheese, and half & half until smooth and no chunks of potato are left.
Melt butter in a large pot over medium heat. Add green onion and sauté until softened, about 5 minutes.
Add crawfish tails and Tony’s to the green onions on the stove, stirring often for about 5 minutes.
Stir in the mixture from blender and the drained corn and simmer until heated through 10-15 minutes. Season to taste with Tony’s and/or salt and pepper.
I personally think this is even better the next day after the flavors have come together, so I like to make it a day in advance.

Enjoy!

Joey Yearous
Joey Yearous
Joey is a New Orleans native, Dominican alum, and LSU grad who joined the ranks of motherhood in the summer of 2019. She and her Colorado born-and-raised husband, Phil, left their Mid-City apartment for a house on the Northshore about ten days before they welcomed their son, Sam, into the world. A short 19 months later, their daughter Sloane arrived and their caboose Nicholas completed their family 17 months after that. Though she’s always had a passion for writing, it’s her work in whole-home generator sales that pays the bills. Her 3 kiddos keep her busy, but when she’s got a free moment, you can find her cooking, trying new restaurants, and listening to true crime podcasts. A consummate Pinterest fanatic, she’s always looking for her next DIY project or recipe to try. She believes good senses of humor and random acts of kindness make the world go ‘round.
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