This Cajun Corn and Shrimp Bisque is creamy, hearty, and full of sweet corn, tender shrimp, and Cajun flavor. It works beautifully as an appetizer served in a small bowl or as a satisfying entrée with crusty French bread. The finely diced potato helps thicken the bisque while adding a little extra heartiness.

No ratings yet

Cajun Corn and Shrimp Bisque

Course: Soups

Cuisine: American

Prep Time: 15

Cook Time: 40

Servings:

Calories: 219.6kcal

A creamy Cajun-style bisque loaded with sweet corn, tender baby shrimp, vegetables, and a touch of spice. Serve it as an appetizer or a hearty entrée with crusty French bread.

Print Recipe

Download PDF

Ingredients

1½ cups onions diced
1½ cups bell peppers diced
1½ cups celery diced
1 heaping tablespoon garlic minced
1 stick butter not margarine
1 quart whipping cream
1 large potato diced very finely
1 pint sour cream or 1 block cream cheese
2 pounds baby shrimp
24 ounces seafood broth
2 cans cream-style corn
1 can whole-kernel corn
Cajun seasoning to taste
Sea salt to taste
½ teaspoon Worcestershire sauce
¼ cup green onions chopped

Get Recipe Ingredients

Instructions

Melt the butter in a large pot over low to medium heat.
Add the onions, bell peppers, celery, and garlic. Cook over medium-high heat for about 5 minutes, then reduce the heat to medium and continue cooking for about 25 minutes, until the vegetables are soft and translucent.
Stir in the whipping cream and sour cream, or cream cheese. Keep the heat low enough to prevent the mixture from sticking or scorching. Add the seafood broth and bring the mixture to a gentle boil.
Stir in both the cream-style corn and whole-kernel corn, along with the finely diced potato.
Continue cooking until the potato is tender but still holds its shape. Add a little water as needed if the bisque becomes too thick while the potato cooks.
Add the baby shrimp and cook for about 5 minutes, or until the shrimp are heated through and cooked.
Reduce the heat to low. Season with Cajun seasoning and salt to taste, then stir in the Worcestershire sauce and green onions.
Remove the pot from the heat and let the bisque rest for about 10 minutes. Taste and adjust the seasoning if needed.
Ladle into bowls and garnish with parsley. Serve hot with crusty French bread if desired.

Notes

Alternatives for seafood stock:

Clam juice in equal amount.
Half a cup of chicken broth or half vegetable broth, mixed with half a cup of water, will work.
White wine deluded with water 1:1.

Click for a Step by Step Cooking Mode

Nutrition Disclaimer

Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.