Cajun Shrimp-and-Corn Bisque

Photo: mauricemamane

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 394
  • Calories from fat: 6%
  • Fat: 2.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 1.1g
  • Protein: 30.5g
  • Carbohydrate: 64.5g
  • Fiber: 2.8g
  • Cholesterol: 134mg
  • Iron: 3.2mg
  • Sodium: 525mg
  • Calcium: 359mg


  • 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


  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.
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