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In the vibrant tapestry of American cuisine, few places stand out quite like New Orleans. Known for its rich history, diverse culture, and unique culinary traditions, NOLA is a melting pot of flavors and ingredients from around the world. One dish that perfectly encapsulates the essence of this captivating city is the creamy shrimp and corn bisque. This delightful bisque is not just a meal; it is a sensory experience that transports you to the bustling streets of the French Quarter, where the air is filled with the aroma of spices, seafood, and Southern hospitality.

Creamy NOLA Shrimp & Corn Bisque

Dive into the flavors of New Orleans with this creamy shrimp and corn bisque that is both comforting and indulgent. This delightful dish features fresh shrimp and sweet corn in a rich, velvety base, showcasing the cultural influences of NOLA's culinary heritage. Perfect as an appetizer or main course, this bisque not only warms the heart but invites you on a taste journey through the vibrant streets of the French Quarter. Discover how to prepare this culinary gem at home!
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Ingredients
  

1 pound medium shrimp, peeled and deveined

2 cups fresh or frozen corn kernels

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

2 tablespoons unsalted butter

2 tablespoons olive oil

3 cups low-sodium chicken broth

1 cup heavy cream

1 teaspoon Cajun seasoning

1 bay leaf

1 teaspoon Old Bay seasoning

Salt and black pepper to taste

2 tablespoons fresh parsley, chopped (for garnish)

Juice of 1 lime

Instructions
 

In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the diced onion, red bell pepper, and garlic, and sauté until softened, about 5 minutes.

    Stir in the corn kernels, Cajun seasoning, Old Bay seasoning, and bay leaf. Cook for another 2-3 minutes until the corn is slightly tender.

      Pour in the chicken broth, scraping the bottom of the pot to incorporate any brown bits for added flavor. Bring the mixture to a simmer, then reduce the heat and let it simmer for about 15 minutes.

        Remove the bay leaf and use an immersion blender to purée the soup until smooth. If you prefer a chunkier bisque, you can blend only half and leave the rest as is.

          Return the pot to the stove and add the heavy cream and shrimp. Simmer for an additional 5-7 minutes until the shrimp are cooked through and pink.

            Stir in lime juice, and season with salt and pepper to taste. If desired, adjust the seasoning with additional Cajun or Old Bay seasoning for more flavor.

              Ladle the bisque into bowls and garnish with fresh parsley before serving.

                Enjoy your rich and creamy NOLA Shrimp & Corn Bisque with a side of crusty bread or crackers!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings