Corn and Crab Bisque

Corn and Crab Bisque

Corn and Crab Bisque

Cook Time
30 Minutes
Cajun spiced soup, packed with crab and sweetcorn.
  • 25 gram (1 ounce) butter

  • 1 onion, chopped

  • 100 gram (4 ounce) sweet corn niblets

  • 2 tablespoons Cajun Seasoning

  • 2 tablespoons corn flour

  • 300 millilitre milk

  • 1 1/2 hot fish stock

  • 2 cans crab meat, drained

  • 2 tablespoons Chives

  • 1 tablespoons tomato puree

Key Products
Cajun Seasoning

Product Information

£ 2.30/unit,44g

Product Information

£ 1.90/unit,1g


  • 1 Melt the butter and fry the onions for a few minutes until soft.
  • 2 Add the sweet corn and Cajun Seasoning. Mix the corn flour with a little milk to form a paste. Add the remaining milk to the pan and bring to the boil. Stir in the paste and simmer until thickened. Add the stock to the pan.
  • 3 Add the remaining ingredients and simmer for 10 minutes. Serve garnished with crispy herb croutons, a few chunks of cooked baby sweetcorn and some chives.