Cajun Shrimp-and-Corn Bisque



4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 394
Caloriesfromfat 6 %
Fat 2.8 g
Satfat 0.7 g
Monofat 0.6 g
Polyfat 1.1 g
Protein 30.5 g
Carbohydrate 64.5 g
Fiber 2.8 g
Cholesterol 134 mg
Iron 3.2 mg
Sodium 525 mg
Calcium 359 mg


4 cups fat-free milk
2 cups diced peeled baking potato
1 teaspoon Cajun seasoning for seafood (such as Chef Paul Prudhomme's Seafood Magic)
1/4 teaspoon salt
1/4 teaspoon pepper
2 (14 3/4-ounce) cans no-salt-added cream-style corn
1 pound large shrimp, peeled and deveined


Combine the first five ingredients in a Dutch oven, and bring to a boil. Reduce heat, and simmer the milk mixture for 10 minutes, stirring occasionally. Stir in the corn, and bring to a boil. Add the shrimp, and cook for 2 minutes or until shrimp are done.

Victoria Abbot Riccardi,

Cooking Light

January 1998
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