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Nothing warms you up on cold winter days quite like my go-to Cajun Corn and Shrimp Bisque. You'll fall in love with how the juicy shrimp, crunchy corn, and smooth broth come together in one comforting dish. This gluten free soup brings all those warm, cozy flavors that make winter cooking worth looking forward to.
What Makes This Dish Special
The real magic of this bisque comes from how everything works together. The corn's sweetness matches perfectly with crispy bacon while my unique Cajun blend gives it a nice kick. I skip the flour and use mashed potatoes instead to get that thick, luxurious texture we all want in a bisque. The mix of crunchy corn and soft shrimp makes every bite interesting.
Must-Have Ingredients
- Shrimp: While I love using fresh ones, frozen shrimp works just as well. You can chop them small or leave them whole for a fancier look.
- Corn: Go for fresh sweet corn when you can, but frozen is a great backup. Don't bother with canned corn—it just won't give you that natural sweetness.
- Potatoes: Stick with russets here. They have enough starch to create that smooth texture we're after.
- Cajun Seasoning: You can use my personal mix or grab one from the store. Just watch out for ones that go heavy on celery salt.
- Cream: Don't cut corners—get the heavy whipping cream. It really makes the soup extra creamy and rich.
Cooking Steps
- Create Your Foundation
- Cook the bacon until it's nice and crunchy, then set it aside. Keep all that tasty bacon fat in the pan to cook your onions and garlic until they're soft and smell amazing.
- Make It Flavorful
- Toss in your corn, potatoes, and tomato paste. Sprinkle your Cajun spices on top and pour in the shrimp stock. Let everything bubble away until your potatoes turn soft, around 15-20 minutes.
- Cook Your Shrimp
- Coat the shrimp with the rest of your Cajun mix and quickly cook them in a hot cast iron pan until they get that dark, tasty crust. Put them aside for now.
- Mix Everything Together
- Blend your soup until it's completely smooth. Add your cooked shrimp and the rest of the corn. Finish with some cream, a squeeze of lemon, and fresh parsley.
Swap Things Around
I sometimes use chunks of crab meat for a change of pace. If you love spicy food like my hubby, add another dash of Cajun mix. Try using leeks instead of onions for a milder flavor. My best tip? Simmer the corn cobs in your broth—they add incredible sweetness, just don't forget to take them out before blending!
Great Side Dishes
This soup tastes even better with a simple arugula and pear mix or my quick kale and apple combo. Grab some crusty bread or try my garlic butter rolls to soak up all that tasty soup. Top it off with the bacon bits you saved, some green onions, and parsley to make it look as good as it tastes.
Storage Tips
Got extra soup? You're in luck! Store it in the fridge in a sealed container and it'll stay good for 3-4 days. Want to keep it longer? Put it in portions in the freezer where it'll last up to 3 months. When you're ready to eat it again, warm it slowly on the stove. If it's too thick, just add a bit of stock or more corn.
Getting That Smooth Consistency
Those potatoes are the real stars here. You won't need flour or cornstarch since the potatoes naturally make everything silky smooth while keeping it gluten free. Want it thicker? Just blend in some more potato. Too thick? Add a splash of broth to thin it out.
A Must-Try Family Favorite
I've tweaked this Cajun Corn and Shrimp Bisque for years, and now it's what everyone asks me to make. It works for casual family meals or when you want to impress guests. The blend of sweet corn, tasty shrimp, and creamy broth always has people asking for more.
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Frequently Asked Questions
- → Can frozen shrimp be used?
Absolutely. Frozen shrimp is great for this dish; just let it fully thaw before cooking.
- → What can replace shrimp stock?
If you don't have shrimp stock, swap it for chicken or vegetable broth. You can also make homemade shrimp stock using leftover shells.
- → How long does it keep in the fridge?
Store the soup in a sealed container in the fridge for up to 3–4 days.
- → Will frozen corn work?
Frozen corn works just as well as fresh kernels. No defrosting needed before using.
- → Why not blend the whole soup?
Blending part of it makes the soup creamy, while leaving the rest untouched keeps some chunks for texture and a nice look.