Creamy Cajun Corn and Shrimp Bisque Recipe

Introduction

This Creamy Cajun Corn and Shrimp Bisque is a comforting soup packed with bold flavors and a rich, velvety texture. Featuring tender shrimp, sweet corn, and a hint of Cajun spice, it’s perfect for a cozy dinner or entertaining guests.

Ingredients

• 4 strips bacon, chopped
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 russet potato, peeled and diced
• 3 cups corn kernels, fresh or frozen (divided)
• 1 tablespoon tomato paste
• 2 teaspoons Cajun seasoning (divided)
• 4 cups shrimp stock
• 1 pound shrimp, peeled and deveined
• ¾ teaspoon kosher salt
• 1 tablespoon olive oil
• 1 cup heavy cream
• ½ cup fresh parsley, minced
• 1 lemon, zested and juiced

Instructions

1. Step 1: In a large soup pot, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and drain on paper towels. Set aside.
2. Step 2: In the same pot with bacon drippings, sauté the chopped onion until translucent. Add minced garlic and cook for one more minute. Add diced potatoes and 1 cup of corn kernels, sauté for 2 to 3 minutes.
3. Step 3: Stir in the tomato paste and half the Cajun seasoning to coat the vegetables well.
4. Step 4: Pour in the shrimp stock, bring to a boil, then simmer for 15 to 20 minutes until potatoes are fork tender.
5. Step 5: While the soup simmers, season the shrimp with 1 teaspoon salt and the remaining Cajun seasoning. Heat olive oil in a sauté pan over medium-high heat and cook shrimp about 2 minutes per side until just done. Remove from heat.
6. Step 6: Using a blender or immersion blender, puree the soup until smooth, blending in batches if necessary.
7. Step 7: Return the pureed soup to the pot. Add the cooked shrimp and remaining corn kernels. Cook until shrimp is completely cooked through.
8. Step 8: Stir in heavy cream, cooked bacon, lemon zest and juice, and fresh parsley. Adjust seasoning with salt and black pepper to taste.

Tips & Variations

• Frozen shrimp works well; just be sure to thaw before cooking.
• Use reserved shrimp shells to make your own flavorful shrimp stock.
• Substitute chicken or vegetable stock if shrimp stock isn’t available.

Storage

Store leftover bisque in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stove over low heat to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this recipe?

Yes, frozen corn can be used without any issue. Just thaw it slightly or add it directly to the pot when instructed.

Is it necessary to use shrimp stock?

While shrimp stock adds extra depth of flavor, you can substitute chicken or vegetable stock if shrimp stock is not available.

Creamy Cajun Corn and Shrimp Bisque Recipe

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★★★★★

4.9 from 87 reviews

This Creamy Cajun Corn and Shrimp Bisque is a rich and flavorful soup combining tender shrimp, sweet corn, and a velvety blend of spices and cream. Perfect for a comforting meal with a spicy Cajun twist, this bisque features crispy bacon, fresh parsley, and a touch of lemon zest for brightness.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American, Cajun

Ingredients

Scale 1x2x3x

Soup Base

• 4 strips bacon, chopped
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 russet potato, peeled and diced
• 3 cups corn kernels (fresh or frozen), divided
• 1 tablespoon tomato paste
• 2 teaspoons Cajun seasoning, divided
• 4 cups shrimp stock

Shrimp

• 1 pound shrimp, peeled and deveined
• ¾ teaspoon kosher salt
• 1 teaspoon salt (for seasoning shrimp)
• 1 tablespoon olive oil

Finishing Touches

• 1 cup heavy cream
• ½ cup fresh parsley, minced
• 1 lemon, zested and juiced

Instructions

1. Cook Bacon: In a large soup pot over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and drain on paper towels. Set aside the bacon and leave the bacon drippings in the pot.
2. Sauté Vegetables: In the same pot with bacon drippings, sauté the chopped onion until translucent. Add minced garlic and cook for 1 more minute. Add diced potatoes and 1 cup of corn kernels, sautéing for 2 to 3 minutes to soften the vegetables.
3. Add Seasonings and Stock: Stir in tomato paste and half of the Cajun seasoning, coating the vegetables well. Pour in the shrimp stock and bring the mixture to a boil. Reduce to a simmer and cook for 15 to 20 minutes, until potatoes are fork tender.
4. Cook Shrimp: While the soup simmers, season shrimp with 1 teaspoon salt and remaining Cajun seasoning. Heat olive oil in a sauté pan over medium-high heat. Cook shrimp for about 2 minutes per side until just cooked through, then remove from heat.
5. Puree Soup: Using an immersion blender or regular blender in batches, puree the soup until smooth and creamy.
6. Combine and Finish: Return the pureed soup to the pot and add the cooked shrimp and remaining corn kernels. Warm the soup until shrimp is fully heated through. Stir in heavy cream, cooked bacon, lemon zest, lemon juice, and fresh parsley. Season with additional salt and black pepper to taste.

Notes

• Frozen shrimp works perfectly for this recipe; just be sure to thaw it before cooking.
• Reserve shrimp shells to make your own homemade shrimp stock for enhanced flavor.
• Chicken or vegetable stock can be used as a substitute for shrimp stock if desired.
• Store leftover bisque in an airtight container in the refrigerator for 3 to 4 days.

Keywords: Cajun shrimp bisque, creamy corn soup, spicy shrimp soup, comfort food, Cajun cuisine