New Orleans Shrimp and Corn Bisque

Heat butter or oil in a large pot over medium heat. Sauté the diced onion, bell pepper, and garlic until softened and fragrant (about 5 minutes).

Add the corn and Cajun seasoning, stirring for 2–3 minutes to toast the spices and bring out their flavor.

Pour in the broth, bring to a simmer, and cook for 10 minutes to let the flavors meld.

Using an immersion blender (or regular blender in batches), blend half of the soup until smooth for a creamy texture, then return to the pot.

Stir in the heavy cream and add the shrimp. Cook until the shrimp turn pink and are cooked through, about 5–6 minutes.

Season with salt and pepper to taste.

Ladle the bisque into bowls, garnish with fresh parsley, and serve warm.