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Cajun Corn & Shrimp Bisque

Prep and Cooking Time-One
Yield : 12 servings

1 Large Onion
3 16oz cans of kernel corn, drained
2 lbs. Peeled Shrimp
3 Tbsp. Butter
2 (14oz) cans of Chicken Broth
1 1/2 cups of Half & Half
1 (8oz.) Soft Cream Cheese
3 Tbsp. cornstarch (mix with 1/2 cup of cold water)


Peel Onion and puree-set inside. Semi-puree one can of corn-set aside. Take about a cup of shrimp and semi-puree (this will set a flavor throughout the bisque)-set aside.

In a large pot ,melt butter and sauté onions.

Add in one tbsp. of Down The Bayou Seasoning, cream cheese- Cook until cream cheese melts down making sure there are no lumps.

Add in chicken broth, half & half, shrimp and corn. Bring to a boil then reduce to a simmer for approximately 25-30 minutes, stirring occasionally.

Mix corn starch and water-pour into pot, continue stirring until mixture thickens.

While the pot is simmering, it is a good time to adjust the seasoning. This will be a spicy bisque and should have some bite to it. Take 1-1/2 tsp of Down The Bayou Seasoning -stir in slowly til dissolved.

Larry Kenneth Griggs shared Gorman Bros's photo.·