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Melt the butter in a large pot or Dutch oven over medium heat.

Add the chopped yellow onion, bell pepper, and green onions to the pot. Season generously with Cajun seasoning.

Cook the vegetables, stirring occasionally, until they are soft, about 8-10 minutes.

Stir in the all-purpose flour to create a light roux. Cook, stirring constantly, for about 10 minutes, ensuring the flour is fully cooked and has a light golden color.

Add the minced garlic and cook for 1-2 minutes until fragrant.

Slowly whisk in the chicken broth, then gradually stir in the milk until well combined and smooth.

Add the drained Mexicorn, cream-style corn, red pepper flakes, dried oregano, Italian seasoning, garlic powder, and onion powder to the pot. Mix all ingredients well.

Pour in the heavy whipping cream and bring the bisque to a gentle simmer over low heat. Continue to simmer for 10 minutes, stirring occasionally to prevent scorching.

Gently fold in the picked lump crab meat. If using, add 1/2 to 1 cap of crab boil, depending on desired spice level.

Continue to simmer for another 10 minutes to allow the flavors to meld and the crab to heat through. Do not boil.

Taste and adjust seasoning as needed. Serve hot.


Melt the butter in a large pot or Dutch oven over medium heat.

Add the chopped yellow onion, bell pepper, and green onions to the pot. Season generously with Cajun seasoning.

Cook the vegetables, stirring occasionally, until they are soft, about 8-10 minutes.

Stir in the all-purpose flour to create a light roux. Cook, stirring constantly, for about 10 minutes, ensuring the flour is fully cooked and has a light golden color.

Add the minced garlic and cook for 1-2 minutes until fragrant.

Slowly whisk in the chicken broth, then gradually stir in the milk until well combined and smooth.

Add the drained Mexicorn, cream-style corn, red pepper flakes, dried oregano, Italian seasoning, garlic powder, and onion powder to the pot. Mix all ingredients well.

Pour in the heavy whipping cream and bring the bisque to a gentle simmer over low heat. Continue to simmer for 10 minutes, stirring occasionally to prevent scorching.

Gently fold in the picked lump crab meat. If using, add 1/2 to 1 cap of crab boil, depending on desired spice level.

Continue to simmer for another 10 minutes to allow the flavors to meld and the crab to heat through. Do not boil.

Taste and adjust seasoning as needed. Serve hot.
