Shrimp and Corn Bisque Pressure Cooker Recipe
A rich, comforting bisque with sweet corn, tender shrimp, smoky bacon, and the warmth of Cajun seasoning. A portion of the shrimp and corn is blended to create a thick, flavorful base—no heavy-handed creaminess, just depth and balance.
Equipment
- 1 Immersion blender for smooth texture
Ingredients
Main ingredients
- 1 pound medium shrimp peeled and deveined, tails off, divided in two batches
- 2 cups corn kernels fresh or frozen, divided
- 3 cups seafood broth or shrimp stock, divided
- 4 slices thick-cut bacon diced small
- 1 tablespoon butter for sautéing
- 1 small yellow onion finely chopped
- 1 rib celery chopped fine
- ½ medium green bell pepper chopped fine
- 2 green onions sliced thin, whites separated
- 2 cloves garlic minced
- ½ teaspoon Cajun or Creole seasoning adds heat
- ½ teaspoon dried thyme for earthy flavor
- ½ cup heavy cream plus more if needed
- Salt and freshly ground black pepper to taste
Instructions
Instructions
- Start by cooking the diced bacon in your pot over medium heat till it's all crispy and smelling amazing. Should take about 5 minutes.
- Fish the bacon out and set aside but leave all those tasty drippings in the pot; they gonna be the base for your soup.
- Add butter, then toss in the chopped onion, celery, and green bell pepper. Sauté ‘em together till everything is nice and soft, 'bout 5 minutes again.
- Stir in minced garlic for a minute until the whole kitchen smells dang good.
- Now, add 2 cups shrimp, 2 cups corn, and 2 cups seafood broth into the pot. Bring it to a simmer to get everything mingling.
- Use an immersion blender right in the pot to puree it all smooth or blend it in batches if you don’t got one. You want that creamy, silky bisque texture.
- Pour the soup back, add the rest of your broth and corn, then simmer this mix for 10 more minutes. Toss in the reserved bacon and green parts of your green onions, cook it all for 5 minutes. Season with salt, pepper, Cajun seasoning, thyme, and finish with heavy cream. Serve warm and get ready to dig in.
Notes
Serve warm with a garnish of green onions.