Ingredients:
1 pound shrimp, peeled and deveined
2 tablespoons butter
1 onion, chopped
2 garlic cloves, minced
2 celery stalks, diced
1 red bell pepper, diced
2 cups corn kernels (fresh, frozen, or canned)
4 cups seafood or chicken broth
1 cup heavy cream
1 teaspoon Cajun seasoning
1/2 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons all-purpose flour
2 tablespoons chopped green onions (for garnish)
Crusty bread for serving
Instructions:
Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, celery, and red bell pepper. Sauté for 5-7 minutes until the vegetables are soft and fragrant.
Incorporate Corn and Seasoning: Stir in the corn kernels, Cajun seasoning, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes to blend the flavors.
Create the Roux: Sprinkle the flour over the vegetable mixture and stir for 1-2 minutes, allowing the flour to cook and thicken slightly.
Add the Broth: Gradually pour in the seafood or chicken broth while whisking constantly to prevent lumps. Bring to a gentle boil, then reduce the heat to low and simmer for 10-15 minutes to deepen the flavors.
Finish with Shrimp and Cream: Stir in the heavy cream and shrimp. Cook for 4-5 minutes until the shrimp are pink and cooked through.
Serve: Ladle the bisque into bowls, garnish with chopped green onions, and serve with crusty bread on the side for dipping.
Enjoy!