Shrimp, Crab, and Corn Bisque

I asked my Facebook Cookies if they wanted a Jambalaya or Bisque recipe this week. Bisque won hands down! So, here it is!

Easier than you thought, right?? And it will taste even better the next day! I don’t use potatoes in this recipe. But, you can if you’d like. And please don’t use artificial crab! Do NOT do it!! You need real blue crab. You can find it at a seafood market or in the seafood section of the grocery store. 

I like soup with some BODY. I don’t like thin, watery soups. So, the light roux makes all of the different. If you’re a seafood lover, you’ll love this bisque!


B. Coop

Shrimp, Crab, and Corn Bisque
Serves 5
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 1 lb shrimp
  2. 8-16 oz lump blue crab meat
  3. 1 can creamed corn
  4. 1 can whole kernel corn (drained)
  5. 1 diced yellow onion
  6. 1 bunch green onions
  7. 4 T butter
  8. 3 T all purpose flour
  9. 3 cups chicken or shrimp stock
  10. 2 cups half and half
  11. 4 oz cream cheese (softened)
  12. 1 T each of onion and garlic powder
  13. 2 T or to taste cajun spices
  14. 2 tsp liquid crab boil
  1. Melt butter in a dutch oven or heavy bottomed pot
  2. Add in onions and saute until tender (reserve some green onions to garnish)
  3. Sprinkle in flour and stir
  4. Add in spices and 1/4 of crab meat
  5. Pour in stock, stir, and bring to a gentle boil
  6. Add in cream cheese and stir until it melts
  7. Add in the corn
  8. Reduce heat and simmer for 10 mins
  9. Pour in the half & half
  10. Taste and adjust seasoning
  11. Toss shrimp in liquid crab boil then add them into the pot
  12. Simmer until shrimp are pink
  13. Gently add in the remaining crab meat
  14. Simmer on low for 5-7 mins
  15. Garnish with green onions
  16. Enjoy!
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