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Soup Sundays with Cajun Style Shrimp & Corn Bisque

January 19, 2017

Soup Sundays with Cajun Style Shrimp & Corn Bisque

When I get a chill, there is just something about a creamy, thick bisque that warms me and satisfies my appetite like nothing else. Maybe it's the chilly days I spent in San Francisco, huddling up against the fog with a warm bread bowl of clam chowder, or maybe it's the fact that I grew up in the warm, balmy climate of Florida (so I'm still not used to the chilly air). Regardless, bisques are satisfying, warm and delicious, and they are perfect for chilly fall evenings.

And they are so filling that they really are a stand-alone meal all their own. For larger appetites, simply pair it with a slice of rustic sourdough bread and butter, and they will be full for sure. This Cajun style shrimp & corn bisque is as delicious as it is satisfying, and with VitaClay, the prep work, cooking and clean up are all a breeze! So wrap up in your blanket and sit by the fireplace while dinner cooks itself!

Ingredients for Cajun Style Shrimp and Corn Bisque:

  • 3 lb organic sweet corn kernels (organic to avoid GMO)
  • 2 lb shrimp, peeled
  • 3 T butter
  • 1 large onion, diced
  • 3-4 cups broth
  • 1 ½ c half & half or heavy cream
  • 8 oz cream cheese
  • 3 T arrowroot powder or non-GMO cornstarch mixed with ½ c cold water
  • 1 T cajun seasoning

Directions for Cajun Style Shrimp and Corn Bisque:

  1. Add half of the corn, the onion and one cup of the shrimp and puree in a blender or food processor (this will add flavor and texture to the bisque)
  2. Add everything into the clay pot, close and seal
  3. Cook on “stew” setting for 30 minutes
  4. Open and stir everything, ensuring cream cheese and other ingredients are smoothly incorporated
  5. Taste and season accordingly, then serve
  6. Garnish with cilantro or parsley, if desired
The soup will do well sitting on warm for several hours, but may need to be stirred before serving


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