Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 celery stalks, chopped (approx. ½ cup / 75g)
  • 1 green bell pepper, chopped (approx. ½ cup / 75g)
  • 2 cloves garlic, minced (approx. 1 teaspoon / 5g)
  • 1 teaspoon Cajun seasoning (approx. 5g)
  • ½ teaspoon smoked paprika (approx. 2g)
  • ¼ teaspoon cayenne pepper (optional, for extra heat) (approx. 1g)
  • 4 cups (950ml) chicken broth
  • 1 pound (450g) peeled and deveined shrimp, tails removed, reserve shells
  • 2 cups (300g) frozen or fresh corn kernels
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (15g) all-purpose flour
  • Chopped fresh chives or green onions
  • Cajun seasoning sprinkle
  • Cooked shrimp (optional)

Instructions:

  1. Heat olive oil in a stockpot over medium heat. Add onion, celery, and bell pepper and sauté until softened, about 5-7 minutes. Add garlic, Cajun seasoning, smoked paprika, and cayenne pepper (if using) and cook for 1 minute more, until fragrant.
  2. Add chicken broth, shrimp shells, corn kernels (reserving 1/2 cup), and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes to infuse the broth with flavor.
  3. Remove the shrimp shells and bay leaf.
  4. In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, until a smooth paste (roux) forms. Gradually whisk the roux into the simmering broth.
  5. Use an immersion blender to blend the bisque until smooth. (Alternatively, carefully transfer the bisque to a regular blender in batches.) For an ultra-smooth texture, strain the bisque through a fine-mesh sieve.
  6. Add the shrimp to the bisque and cook until pink and cooked through, about 3-5 minutes. Add the reserved 1/2 cup of corn at the same time.
  7. Stir in the heavy cream and heat through gently, being careful not to boil. Season with salt and pepper to taste.
  8. Ladle into bowls and garnish with chopped chives or green onions, a sprinkle of Cajun seasoning, and cooked shrimp (if desired).