Creamy Cajun Corn and Shrimp Bisque (Print Version)

# Ingredients:

01 - 4 strips bacon, chopped.
02 - 1 cup onion, chopped.
03 - 2 cloves garlic, minced.
04 - 1 russet potato, peeled and diced.
05 - 3 cups corn kernels, fresh or frozen, divided.
06 - 1 tablespoon tomato paste.
07 - 2 teaspoons Cajun seasoning, divided.
08 - 4 cups shrimp stock.
09 - 1 pound shrimp, peeled and deveined.
10 - 3/4 teaspoon kosher salt.
11 - 1 tablespoon olive oil.
12 - 1 cup heavy cream.
13 - 1/2 cup fresh parsley, minced.
14 - 1 lemon, zested and juiced.

# Instructions:

01 - Cook chopped bacon until crispy. Remove and set aside.
02 - Sauté onion in bacon drippings until translucent. Add garlic, potatoes, and 1 cup corn. Cook 2-3 minutes.
03 - Stir in tomato paste and half the Cajun seasoning.
04 - Add stock, bring to boil then simmer 15-20 minutes until potatoes are tender.
05 - Season shrimp with salt and remaining Cajun seasoning. Cook in olive oil 2 minutes per side.
06 - Puree soup, add shrimp and remaining corn. Stir in cream, lemon, and parsley.

# Notes:

01 - Can use frozen shrimp or corn.
02 - Can make stock from shrimp shells.
03 - Stores 3-4 days in refrigerator.

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