Pin it
When the cold creeps in, nothing hits the spot quite like a bowl of my go-to Cajun Shrimp Corn Bisque. Plump shrimp, juicy pops of corn, and rich, silky broth come together for the ultimate cozy comfort. If you’re keeping things gluten free, this bowl brings serious flavor that makes chilly days way more bearable.
The Secret That Sets This Apart
The magic in this bisque? It’s all about how the ingredients play off each other. Bacon brings in a smoky vibe that makes the sweet corn shine. My favorite Cajun spice blend gives you a gentle heat—not too spicy, just warming. Instead of flour, I toss in pureed russets to keep things creamy without the gluten. You’ll notice how every spoonful has creamy broth, bites of shrimp, and sweet little bits of corn for loads of texture.
Must Haves for This Dish
- Cream: Go for heavy cream if you can—the finished soup will taste extra dreamy and rich.
- Cajun Seasoning: Use your own Cajun mix or grab a store brand, but check the label for loads of celery salt and skip those.
- Potatoes: Starchy russets work best. They blend into a creamy base that’s totally smooth.
- Corn: Sweet local corn is amazing, but I use frozen when fresh isn’t in season. Skip canned—you want that snap.
- Shrimp: Frozen shrimp are always handy. Chop 'em up for a spoonful in every bite or leave them whole for wow factor.
Jump In and Cook With Me
- Wrap It Up
- Add your shrimp back in, toss in the last of the corn, and stir in cream. Squeeze in some lemon and finish with your favorite herbs. You’re done!
- Shrimp Time
- Toss the shrimp with Cajun spice and sear quickly in a hot pan till they blacken and curl. Set 'em aside while the soup finishes.
- Smooth It Out
- Once the veggies are soft, purée until everything’s smooth and silky. This step takes the bisque to the next level.
- Get It Going
- Start by crisping bacon. Keep those bits for topping. Use the grease to quickly cook onion and garlic till they smell amazing.
- Add The Good Stuff
- Toss in the potatoes, corn, and tomato paste. Pour in shrimp stock and a big pinch of Cajun seasoning. Simmer till the potatoes fall apart—about 20 minutes.
Switch Things Up
Shake up your bowl by swapping in crab for shrimp if that’s your thing. Turn up the heat with more spice if you love that kick. Try leeks instead of onions for a gentler vibe. My top trick? Drop old corn cobs in while the soup simmers for a sweet boost—just yank them out before you blend.
What Goes With It
This cozy bowl is awesome next to a simple apple kale slaw or a peppery arugula salad with pears. Don’t forget crusty bread or buttery homemade rolls for dunking. Pile on crispy bacon, sliced green onion, and a shower of parsley on top to make every bowl look (and taste) extra special.
Stash Leftovers Like a Pro
Still got some left? Pop it in a sealed container and stash it in the fridge for up to four days. Want to freeze? Split into portions and freeze for up to three months. When you want it again, warm it slowly on the stove. If it’s a little thick, just loosen with a bit of stock or blended corn.
Get That Creamy Texture
Potatoes do all the work in this bisque—no flour or cornstarch needed. Potato makes it creamy and keeps it friendly for folks avoiding gluten. Want it even thicker? Just blend in more potato. Too much? Splash in some extra broth to thin it right out.
Why This Always Wins
Years in, this Cajun corn and shrimp soup is what’s always requested by my family. Whether you’re having folks over or it’s just another weeknight, everyone piles their bowls high and always comes back for seconds. That perfect mix of sweet corn, shrimp, and creamy broth makes it a total crowd-pleaser.
Pin it
Frequently Asked Questions
- → Is frozen shrimp okay to use?
Totally! Just thaw it fully before you add it in.
- → What if I don’t have shrimp stock?
Feel free to swap it with chicken or veggie stock. You can also make some with leftover shrimp shells!
- → How long will leftovers last?
You can keep it in the fridge for 3 to 4 days, sealed up tight in a container.
- → Can frozen corn be used?
Absolutely, either frozen or fresh corn works fine. No need to defrost frozen corn ahead of time.
- → Why not blend the whole soup?
Blending part gives you that smooth texture but keeps chunks of corn and shrimp for a nice bite.