Creamy Cajun Seafood Bisque (Print Version)
# Ingredients:
→ Seafood
01 -
2 pounds (32 oz) fresh shrimp, medium diced
02 -
2 pounds (32 oz) fresh scallops, medium diced
→ Base
03 -
8 ears corn, shucked
04 -
4 stalks celery, diced
05 -
1 large yellow onion, minced
06 -
10 garlic cloves, minced
07 -
½ pound thick-cut bacon, diced
→ Liquids and Dairy
08 -
2 quarts (64 fl oz) heavy cream
09 -
2 cups white wine
10 -
1 pound sharp cheddar cheese, small cubed
→ Seasonings
11 -
Generous pinch Cajun spice (or Old Bay)
12 -
Salt and pepper to taste
# Instructions:
01 -
Render diced bacon until crisp. Remove and set aside, reserving fat.
02 -
Cut corn kernels from cobs. Sauté garlic, celery, and onion until fragrant.
03 -
Simmer shrimp shells with white wine until reduced by half.
04 -
Add wine reduction to vegetables. Stir in shrimp, scallops, corn, bacon, and warm cream.
05 -
Simmer until seafood is cooked and soup thickens. Add cornstarch slurry if needed.
06 -
Garnish with cubed cheddar and additional Cajun spice.
# Notes:
01 -
Can adjust thickness with cornstarch slurry
02 -
Save bacon fat for other uses