1. Home
  2. Recipes
  3. Cajun Corn Shrimp Bisque

Cajun Corn Shrimp Bisque

Featured in: Soups & Stews

This hearty bisque blends shrimp, corn, and bacon with a creamy Cajun twist. Ready in 50 minutes for an easy meal.

Pin it Share it Send it Print it Jump To Recipe
Twistytaste.com
Updated on Mon, 28 Apr 2025 14:04:20 GMT
A delicious bowl of creamy corn and shrimp soup garnished with bacon, parsley, and corn pieces. Pin it
A delicious bowl of creamy corn and shrimp soup garnished with bacon, parsley, and corn pieces. | twistytaste.com

Nothing hits the spot on cold days like my go-to Cajun Corn and Shrimp Bisque. The mix of juicy shrimp, sweet corn and silky broth brings total warmth in every spoonful. This gluten free dish combines all those snug tastes that make you look forward to soup weather.

What Makes This Dish Special

What really makes this bisque pop is how everything works together. The sweet corn meshes perfectly with crispy bacon while my unique Cajun spices bring just enough heat. I skip the flour and use mashed potatoes instead to get that rich, creamy texture we all want in a bisque. The soft corn and juicy shrimp give you something nice to bite into with each mouthful.

Must-Have Ingredients

  • Shrimp: While fresh is great, I usually grab frozen ones from my go-to seafood market. Chop them small or leave them whole for a fancier look.
  • Corn: I prefer fresh sweet corn but frozen does the job too. Don't bother with canned as it won't give you that natural sweetness.
  • Potatoes: Plain russets work best here. They naturally thicken everything up for that smooth finish.
  • Cajun Seasoning: My DIY mix is amazing but any good store brand works fine. Just watch for ones with too much celery salt.
  • Cream: Don't skimp on the heavy whipping cream. It's what makes everything so wonderfully velvety.

Step-By-Step Cooking Guide

Create Your Foundation
Cook your bacon until it's super crunchy and set those bits aside. Keep that flavorful fat and toss your onions and garlic in there until they turn soft and smell amazing.
Stack The Flavors
Toss in your corn, potatoes and rich tomato paste. Add your Cajun spices and pour in the shrimp stock. Let it bubble away until the potatoes get soft, around 15-20 minutes.
Cook Those Shrimp
Mix your shrimp with the remaining Cajun spices and quickly cook them in a hot cast iron skillet until they get that dark, tasty crust. Put them aside for now.
Mix It All Up
Now blend your soup until it's completely smooth. Add the cooked shrimp and leftover corn. Finish with some cream, a squeeze of lemon and fresh parsley.

Ways To Switch It Up

I sometimes throw in chunks of sweet crab meat for something different. If you're like my husband and love spicy food, go ahead and add more Cajun seasoning. Try swapping onions for leeks to get a softer flavor. My best tip? Simmer the empty corn cobs in your broth for extra sweetness but take them out before you blend.

What To Serve With It

This bisque tastes even better with a simple arugula and pear salad or my quick kale and apple mix. Grab some crusty bread or my buttery garlic rolls to soak up all the tasty liquid. Top each bowl with crunchy bacon pieces, sliced green onions and fresh parsley for that wow factor.

Storing For Another Day

Got some left? You're in luck! Store it in a sealed container and it'll stay good in your fridge for 3-4 days. Want to freeze it? Separate into portions and it'll keep for up to 3 months. When you want to eat it again, warm it slowly on the stove. If it's too thick, just add a splash of broth or corn puree.

Getting That Smooth Feel

The real trick to this bisque is using regular potatoes. You don't need flour or cornstarch because the potatoes naturally make everything silky while keeping it gluten free. Need it thicker? Blend in some more potato. Too thick? A bit more broth will fix it right up.

You Won't Find A Better Bowl

I've tweaked this Cajun Corn and Shrimp Bisque for years and now it's what everyone asks me to make. It works for both casual family dinners and fancy get-togethers. The sweet corn, tender shrimp and creamy base always have people reaching for more.

A creamy shrimp and corn chowder topped with fresh parsley and crunchy bacon bits, served in a bowl. Pin it
A creamy shrimp and corn chowder topped with fresh parsley and crunchy bacon bits, served in a bowl. | twistytaste.com

Frequently Asked Questions

→ Can I use frozen shrimp?

Absolutely! Frozen shrimp works great. Just make sure it's thawed before adding it in.

→ What if I don't have shrimp stock?

No shrimp stock? No worries. Use chicken or veggie broth. You can even make shrimp stock from saved-up shells!

→ How long will leftovers stay good?

Leftovers can stay in the fridge for up to 3-4 days if stored in an airtight container.

→ Can frozen corn be used?

Definitely! Fresh or frozen works fine, and you don’t even need to thaw the frozen corn.

→ Why not blend all the soup?

Blending part of it gives a smooth base while leaving some whole shrimp and corn gives bite and looks amazing.

Cajun Corn Shrimp Bisque

A rich, creamy dish with tender shrimp, sweet corn, and smoky bacon, all infused with Cajun spices for extra kick.

Prep Time
10 Minutes
Cook Time
40 Minutes
Total Time
50 Minutes

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Cajun

Yield: 4 Servings (1 pot)

Dietary: Gluten-Free

Ingredients

01 4 slices of bacon, diced.
02 1 large onion, finely chopped.
03 2 garlic cloves, finely chopped.
04 1 large russet potato, cut into small cubes.
05 3 cups of corn kernels, fresh or from the freezer, split in two portions.
06 1 tablespoon of tomato paste.
07 2 teaspoons of Cajun seasoning, split into two parts.
08 4 cups of shrimp broth.
09 1 pound of cleaned shrimp.
10 3/4 teaspoon of kosher salt.
11 1 tablespoon olive oil.
12 1 cup of heavy whipping cream.
13 1/2 cup freshly minced parsley.
14 1 lemon, both juice and zest.

Instructions

Step 01

Fry the bacon pieces until crunchy, then take them out and leave them aside.

Step 02

In the leftover bacon fat, cook the onion until see-through. Toss in the garlic, potato cubes, and 1 cup of the corn. Give it 2–3 minutes to cook.

Step 03

Mix in the tomato paste along with half of the Cajun spices.

Step 04

Pour in the shrimp broth and bring everything to a boil. Lower the heat and let it simmer for 15–20 minutes until the potatoes soften.

Step 05

Rub the shrimp with salt and the rest of the Cajun seasoning. Quickly sear them in olive oil for about 2 minutes per side.

Step 06

Blend the soup until smooth, then stir in the remaining corn and shrimp. Mix in the cream, lemon zest, juice, and parsley.

Notes

  1. Frozen shrimp or frozen corn works just fine.
  2. Save shrimp shells to make your own broth.
  3. Lasts about 3–4 days in the fridge.

Tools You'll Need

  • Large cooking pot.
  • A blender or an immersion blender.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains shrimp (shellfish).
  • Includes cream (dairy).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 612
  • Total Fat: 38 g
  • Total Carbohydrate: 36 g
  • Protein: 37 g