Corn & Crawfish Bisque Recipe

Sweat aromatics

In a heavy-bottomed pot over medium heat, melt 4 tbs unsalted butter. Add the diced yellow onion and sliced leeks and sweat gently until translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make roux

Sprinkle 3 tbs flour over the softened aromatics and stir continuously for 1–2 minutes to cook the raw flour taste but do not brown extensively.

Cook corn and deglaze

Add 3 cups fresh corn kernels and stir to coat with the roux. Pour in 1 tbs dry white wine (if using) and let it reduce for 1 minute, scraping any browned bits off the bottom.

Add liquids and simmer

Slowly whisk in 3 cups chicken stock and 2 cups fish or shellfish stock. Add 1 bay leaf and 2 thyme sprigs. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 20 minutes to meld flavors and soften the corn fully.

Purée and finish

Remove and discard the bay leaf and thyme stems. Using an immersion blender, purée the soup until mostly smooth but with some texture (or work in batches in a blender). Return to low heat and stir in 1 cup half-and-half. Season with 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp cayenne (adjust heat to taste). Keep warm on the lowest heat setting without boiling.

Butter the crab

In a medium skillet over medium-low heat, melt 2 tbs unsalted butter. Add the 10 oz picked blue crab meat and gently warm for 1–2 minutes, folding so the crab is coated but not broken apart. Add 1 tbs fresh lemon juice, 1 tsp Worcestershire sauce, and 2 tbs chopped chives. Taste and season with salt and pepper as needed. Remove from heat and keep warm.

Cook crawfish tails

In the same skillet (wipe if necessary) warm the 8 oz crawfish tail meat for 1 minute just to heat through; season lightly with a pinch of salt and pepper. Keep aside with the crab, covered to stay warm.

Combine with bisque

When ready to serve, stir half of the warmed crab and all crawfish into the bisque to disperse flavor, reserving some crab for garnish. Heat gently for 1–2 minutes to marry flavors, taking care not to simmer vigorously.

Char pearl onions

Toss 12 peeled pearl onions with 1 tsp olive oil and a pinch of salt and pepper. In a small skillet over medium-high heat, sear the onions, turning occasionally, until they develop charred, brown spots and are tender, about 8–10 minutes. Set aside.

Blanch asparagus

Bring a small pot of salted water to a boil. Add 1 cup asparagus pieces and blanch 1–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry. Toss with remaining 1 tsp olive oil and a pinch of salt and pepper.

Ladle the hot corn and crawfish bisque into warmed bowls (about 1 1/4 to 1 1/2 cups soup per serving). Arrange reserved buttered blue crab on top of each bowl (about 1–2 oz crab per bowl). Scatter a few crawfish tails, several charred pearl onions, and a few asparagus pieces on each portion.

Finish each bowl with a light drizzle (about 1/2 tsp) of chive oil or extra-virgin olive oil, a small dusting of smoked paprika (a pinch), and a sprinkle of chopped chives. Serve immediately with lemon wedges on the side if desired.