Description
This Creamy Cajun Corn and Shrimp Bisque is a comforting and flavorful dish perfect for cozy nights. It combines smoky bacon, sweet corn, succulent shrimp, and a rich creamy base seasoned with vibrant Cajun spices and fresh lemon for a delightful balance of flavors. The bisque is thickened with potatoes and finished with fresh parsley, making it an indulgent yet approachable seafood soup.
Ingredients
Scale
Meat and Seafood
- 6 slices Bacon
- 1 pound Shrimp, peeled and deveined
Vegetables and Produce
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 large Russet Potato, peeled and diced
- 2 cups Corn Kernels
- 2 tablespoons Fresh Parsley, chopped
- 2 tablespoons Additional Parsley, chopped (for garnish)
- 1 medium Lemon (zest and juice)
Pantry Staples and Condiments
- 2 tablespoons Tomato Paste
- 1 tablespoon Cajun Seasoning, divided
- 4 cups Shrimp Stock
- 1 teaspoon Kosher Salt
- 2 tablespoons Olive Oil
- 1 cup Heavy Cream
- 1 loaf Crusty Bread (for serving)
Instructions
- Cook the Bacon: In a large soup pot, cook the chopped bacon over medium heat until crispy. Remove the bacon pieces with a slotted spoon and set them aside, leaving the drippings in the pot.
- Sauté the Base: In the same pot with bacon drippings, add the chopped onion and cook until translucent and soft. Add minced garlic, diced potatoes, and corn kernels; sauté together for 2 to 3 minutes to develop flavor.
- Add Flavor: Stir in the tomato paste and half of the Cajun seasoning into the pot, mixing thoroughly to combine and enhance the depth of flavor.
- Simmer the Soup: Pour in the shrimp stock and bring the mixture to a boil. Reduce heat and let it simmer gently for 15 to 20 minutes, allowing the potatoes and corn to soften and infuse the broth.
- Prepare the Shrimp: While the soup simmers, season the shrimp with kosher salt and the remaining Cajun seasoning. Heat olive oil in a skillet over medium heat and cook the shrimp for about 2 minutes on each side, until opaque and cooked through. Set aside.
- Blend to Perfection: Using a blender or immersion blender, carefully puree the soup until smooth and creamy, creating the bisque’s signature luxurious texture.
- Finish the Bisque: Return the blended bisque to the pot, then stir in the cooked shrimp and any remaining corn kernels. Add the heavy cream, crispy bacon pieces, lemon juice and zest, and chopped parsley. Adjust seasoning with additional salt or Cajun seasoning if needed, and warm through gently before serving.
- Serve: Ladle the bisque into bowls and garnish with the additional chopped parsley. Serve with crusty bread on the side for dipping, perfect for enjoying this creamy and hearty dish.
Notes
- You can substitute shrimp stock with seafood or vegetable stock if unavailable.
- For a thicker bisque, use one medium potato; for thinner, reduce the potato or add more stock.
- Adjust the Cajun seasoning to your heat preference.
- Use fresh corn kernels when in season for best sweetness.
- Leftover bisque stores well in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid curdling the cream.
