Crab and Shrimp Soup (Bisque)

6 servings Prep: 15 m Cook: 35 m Total: 50 m Beginner
5.0/5 (3)
One of the more popular classic Cajun soups made easy with crabmeat, corn, and a creamy base; this one will really “hit the spot”. This recipe is dedicated to Howard Menard.

Ingredients

6 servings
  • 1 (10 oz) box frozen corn
  • 1 medium onion, chopped
  • 1 block butter
  • 1 can Campbell's cream of shrimp soup
  • 1 cup water
  • 5 tbsp flour
  • 1 pound crabmeat
  • 1 pint half and half cream
  • white pepper and salt to taste

Step-by-Step Instructions

  1. Chop onions fine. Add butter to a heavy-bottomed pot and sauté onions until transparent, about 5-7 minutes.
  2. Add soup, water, flour, and half and half cream. Chop corn in a blender and add to the mixture. Heat until hot, stirring occasionally to prevent sticking, about 15-20 minutes.
  3. Add crabmeat, salt, and white pepper to taste. Cook on low heat about 10 minutes, stirring occasionally, until heated through and flavors meld.

Common Problems and Solutions

Q: Why is my bisque too thin?

A: Make sure you're properly mixing the flour into the soup base and allowing it to cook long enough to thicken, about 15-20 minutes. The flour needs time to activate and thicken the liquid. If still too thin, you can mix an additional tablespoon of flour with a little cold water to make a slurry and stir it in.

Q: Can I use fresh corn instead of frozen?

A: Absolutely! Use about 2 cups of fresh corn kernels. You'll still want to pulse it in the blender to release the corn's natural sweetness and starches, which help thicken the bisque.

Tips and Techniques

When sautéing the onions, don’t rush it - transparent onions mean sweet onions, which is key for this bisque. Also, be gentle when stirring in the crabmeat so the lumps don’t break apart too much; you want to keep some nice chunks for texture.

Ingredient Substitutions

  • crabmeat: crawfish tails or chopped shrimp
  • cream of shrimp soup: cream of celery or cream of mushroom soup
  • half and half cream: whole milk or evaporated milk

Equipment Needed

  • Heavy-bottomed pot or Dutch oven
  • Blender
  • Wooden spoon for stirring

Historical Context

Cajun bisques are different from their French cousins - they’re heartier, more rustic, and often use shortcuts like canned soups that became pantry staples in Louisiana kitchens. This recipe represents the practical Cajun approach to making something rich and delicious without hours of stock-making.