Creamy Cajun Corn and Shrimp Bisque Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Puree Soup: Using an immersion blender or regular blender in batches, puree the soup until smooth and creamy.
- 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
