Creamy Cajun Corn and Shrimp Bisque
Creamy Cajun shrimp bisque made with sweet corn and tender shrimp.Naturally thickened with potatoes and finished with cream.A bold, comforting seafood soup ready in under an hour.
Ingredients
- Raw shrimp peeled and deveined
- Shrimp stock or chicken broth
- Sweet corn kernels fresh or frozen (thawed)
- Russet potato peeled and diced
- Heavy whipping cream
- Onion diced
- Garlic cloves minced
- Turkey bacon chopped
- Cajun seasoning homemade or low-salt store-bought
- Tomato paste
- Olive oil
- Butter
- Lemon juice
- Fresh parsley
- Salt as needed
Instructions
- In a large pot, cook the turkey bacon over low heat until crisp. Remove and reserve, leaving the drippings in the pot.
- Add olive oil and butter if needed, then sauté the onion until translucent. Add garlic and cook for 1 minute.
- Add half of the corn and all of the diced potatoes. Cook for 2–3 minutes.
- Stir in tomato paste and half of the Cajun seasoning, coating the vegetables well.
- Pour in shrimp stock and bring to a boil. Reduce heat and simmer 15–20 minutes until potatoes are fork-tender.
- Season shrimp with remaining Cajun seasoning and sear in a hot pan until lightly blackened and just undercooked.
- Blend the soup until completely smooth using an immersion blender.
- Add shrimp and remaining corn to the pot and simmer briefly until shrimp is cooked through.
- Stir in heavy cream, lemon juice, parsley, and adjust salt.
- Serve hot, topped with crispy turkey bacon.
Notes
- Chicken broth works well if shrimp stock is unavailable
- Fresh corn adds extra sweetness, but frozen is excellent
- Serve with crusty bread or rice for a full meal