ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cajun Shrimp-and-Corn Bisque

Yield 4 servings (serving size: 2 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.