Directions

1. In a large pot or Dutch oven, heat butter and olive oil over medium heat.
2. Add onion, bell pepper, celery, and garlic. Sauté for 5 minutes until softened and fragrant.
3. Stir in the corn, smoked paprika, Cajun seasoning, cayenne (if using), and a pinch of salt and pepper. Cook for 2–3 minutes to toast the spices.
4. Sprinkle in the flour and stir well to coat the vegetables. Cook for 1–2 minutes to remove the raw flour taste.
5. Slowly pour in seafood stock while whisking to avoid lumps. Add the bay leaf and bring to a simmer.
6. Let simmer for 10 minutes to thicken slightly.
7. Use an immersion blender to blend part of the soup (about half) until smooth, leaving some texture. Alternatively, transfer a portion to a blender and return it to the pot.
8. Stir in heavy cream and milk. Add shrimp and cook for 3–5 minutes, or until shrimp are pink and cooked through.
9. Remove the bay leaf. Taste and adjust seasoning if needed.
10. Ladle bisque into bowls and garnish with parsley, green onions, and extra Cajun seasoning if desired.