Louisiana Crawfish Bisque

My mom and I make this crawfish bisque recipe and it always gets rave reviews. It's so creamy and hearty. Being from Louisiana, I am happy to be able to make a crawfish bisque better than any I've ever tried at any restaurant. Serve with French bread and a nice salad.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 663 Calories

Ingredients

• ½ cup butter
• 1 (8 ounce) package cream cheese
• ½ cup chopped onion
• salt and ground black pepper to taste
• ½ cup chopped green onion
• 1 pound crawfish tails
• 1 pint half-and-half
• 1 (15 ounce) can yellow corn, drained
• 1 (10.5 ounce) can cream of mushroom soup
• 1 (14 ounce) can white corn, drained
• 2 (10.5 ounce) cans cream of potato soup
• 2 tablespoons Creole seasoning (such as Tony Chachere's®), or more to taste

Recipe Instructions

Step 1

Melt butter in a large pot over medium heat. Add onion and green onion; sauté until softened, about 5 minutes.

Step 2

Add crawfish tails, condensed soups, canned corns, and cream cheese; cook, stirring often, until cream cheese melts and all ingredients are well combined, about 5 minutes.

Step 3

Stir in half-and-half and Creole seasoning; season with salt and pepper. Cook until hot, about 15 minutes.