Ingredients:
1 lb shrimp, peeled and deveined
2 cups fresh or frozen corn kernels
1 small onion, finely chopped
2 tablespoons butter
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
1 teaspoon Cajun seasoning
Salt and pepper to taste
Chopped green onions (for garnish)
Instructions:
1. Sauté the aromatics:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds.
2. Add corn and seasoning:
Add the corn kernels and Cajun seasoning. Stir well to coat. Cook for 2–3 minutes to let the flavors mingle.
3. Simmer the broth:
Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 10–15 minutes to let the flavors develop.
4. Blend (optional for a smoother texture):
Use an immersion blender to puree part of the soup (about half), or carefully transfer some to a blender and return it to the pot. This gives the bisque a creamy base while keeping some texture.
5. Add shrimp and cream:
Stir in the shrimp and heavy cream. Simmer for about 5–7 minutes, or until the shrimp are pink and cooked through.
6. Season to taste:
Add salt and pepper as needed. Adjust Cajun seasoning if you want more heat.
7. Garnish and serve:
Ladle into bowls and top with chopped green onions. Serve with crusty French bread or cornbread.
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