Step 1: Sauté the Vegetables

In a large pot, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Once the butter has melted and the oil is shimmering, add the diced onion, bell pepper, and minced garlic. Sauté for about 5-7 minutes until the vegetables are soft and translucent.

Tip: This step is crucial for building the flavor base of your bisque, so take your time to let the vegetables cook down.

Step 2: Add the Broth and Corn

Once the vegetables are ready, pour in the 4 cups of seafood or chicken broth. Bring the mixture to a gentle simmer. Then, add the corn and stir to combine. Let it simmer for about 10 minutes, allowing the flavors to meld together.

Encouragement: Don’t rush this step! The longer you let it simmer, the richer the flavors will become.

Step 3: Season the Bisque

After the corn has had time to cook, stir in the Cajun seasoning and thyme. Season with salt and pepper to taste. The Cajun seasoning is what gives this bisque its signature kick, so feel free to adjust the amount based on your spice preference.

Pro Tip: If you want an extra depth of flavor, consider adding a splash of hot sauce!

Step 4: Blend the Bisque

Using an immersion blender, carefully blend the bisque until it reaches your desired consistency. If you prefer a chunkier bisque, you can blend only half of it or simply use a regular blender in batches.

Reassurance: If you don’t have an immersion blender, transferring the bisque to a regular blender is perfectly fine—just allow it to cool slightly first to avoid splatters.

Step 5: Add the Shrimp and Cream

Once the bisque is blended, return it to low heat. Stir in the peeled and deveined shrimp, followed by 1 cup of heavy cream. Let the mixture simmer for an additional 5-7 minutes, or until the shrimp are cooked through and pink.

Tip: Be careful not to overcook the shrimp, as they can become tough. They’re done when they turn pink and opaque.

Step 6: Garnish and Serve

Once the shrimp are cooked, remove the bisque from heat. Ladle it into bowls and garnish with chopped parsley or green onions for a fresh touch.