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Nothing hits the spot like my go-to Cajun Corn and Shrimp Bisque when the cold weather comes around. This bowl of goodness combines juicy shrimp, sweet corn and a smooth, rich broth that'll warm you right up. I've made sure it's gluten free too, bringing together all those wonderful flavors that make soup time worth waiting for.
What Makes This Dish Special
What really makes this bisque stand out is how everything works together so well. The sweet corn and smoky bacon complement each other perfectly, and my Cajun spice mix adds just enough heat without going overboard. Instead of using flour, I thicken things up with blended potatoes for that amazing creamy texture we all want in a bisque. You'll definitely enjoy how the corn pops and the shrimp adds that wonderful bite in every spoonful.
What You'll Need
- Shrimp: While fresh is wonderful, I usually grab frozen ones from my go-to seafood market. You can chop them small or leave them whole if you want your dish to look extra fancy.
- Corn: I prefer fresh sweet corn, but frozen does the job nicely too. Don't bother with canned stuff as it won't give you that natural sweetness we're after.
- Potatoes: Simple russets work best here. They've got plenty of starch that helps create our velvety texture.
- Cajun Seasoning: I love using my own mix, but any good store brand will work great. Just watch out for ones that go heavy on the celery salt.
- Cream: Don't cut corners here. Go for heavy whipping cream to get that truly luxurious feel.
Step By Step Guide
- Create Your Foundation
- Cook your bacon until it's nice and crunchy, then set those bits aside for later. Keep all that tasty fat in the pan to cook your onions and garlic until they're soft and smell amazing.
- Layer In The Flavors
- Toss in your corn, potatoes and tomato paste. Add your Cajun spices and pour the shrimp stock over everything. Let it all bubble away until you can easily stick a fork through the potatoes, around 15-20 minutes.
- Cook Those Shrimp Just Right
- Mix your shrimp with the remaining Cajun spices and cook them quickly in a hot cast iron skillet until they get that gorgeous blackened color. Put them to one side for now.
- Put Everything Together
- Now grab your blender and whizz up the soup until it's super smooth. Mix in your beautiful shrimp and the rest of the corn. Finish off with some cream, a squeeze of lemon and fresh parsley.
Ways To Switch It Up
You can try using sweet crab meat instead of shrimp for something different. If you're like my husband and can't get enough spice, just add an extra dash of Cajun seasoning. Swapping onions for leeks gives you a softer, milder taste. My top tip? Simmer the corn cobs in your broth for extra sweetness, just don't forget to take them out before blending everything up.
What To Serve With It
This bisque tastes even better when you serve it with a simple arugula and pear salad or my quick kale and apple mix. Grab some crusty bread or try my homemade garlic butter rolls to mop up all that delicious broth. Finish your bowls with the bacon pieces you saved earlier, some green onions and fresh parsley to make it look as good as it tastes.
Storing Your Leftovers
Got some left? You're in for a treat later! Store it in a sealed container and it'll stay good in your fridge for 3-4 days. Want to keep it longer? Divide it up and pop it in the freezer where it'll last up to 3 months. When you want to eat it again, warm it slowly on the stove. If it looks too thick, just add a splash of stock or corn puree to thin it out.
Getting That Smooth Consistency
The real trick to this bisque is those ordinary potatoes. You don't need flour or cornstarch at all since the potatoes naturally create that wonderful silky texture while keeping everything gluten free. Want it thicker? Just blend in a few more potato chunks. Too thick? A little broth will fix it right up.
You Won't Find A Better Recipe
I've spent years tweaking this Cajun Corn and Shrimp Bisque and now it's the dish everyone always asks me to make. It works perfectly for quiet family dinners or when you're having friends over, and always gets compliments. That wonderful mix of sweet corn, tasty shrimp and creamy broth means nobody can stop at just one bowl.
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Common Questions
- → Is it okay to use frozen shrimp?
Absolutely, frozen shrimp works great in this dish. Just don't forget to thaw them completely first.
- → What can I use instead of shrimp stock?
Chicken or veggie stock works fine if you can't find shrimp stock. You can also make your own by boiling the leftover shrimp shells.
- → How do I keep the leftovers?
Put any extra soup in a sealed container and keep it in your fridge for up to 4 days.
- → Can I cook this with frozen corn?
You bet! Fresh or frozen corn both work nicely in this soup. You don't even need to thaw the frozen corn first.
- → Why not blend the entire soup?
Blending just part of it makes a smooth base but leaves whole bits of corn and shrimp for a nice texture and prettier look.