Shrimp and Corn Bisque Recipe

Here’s a recipe for a New Orleans Shrimp and Corn Bisque with all the rich flavors of Cajun cuisine. This creamy, flavorful soup makes for a satisfying appetizer or main dish, perfect for a cozy night or special occasion.

Servings: 12 servings

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Ingredients

½ pound bacon, chopped

1 medium onion, finely chopped (about 1 cup)

½ bell pepper, finely chopped (any color)

2 stalks celery, finely chopped (about ½ cup)

4 cloves garlic, minced

¼ cup sherry cooking wine (or substitute with white wine or broth of your choice).

8 tablespoons (1 stick) butter

½ cup flour

4 cups of shrimp stock, or alternatively, chicken, vegetable, or seafood stock.

1 ½ cups water

1 ½ pounds medium raw shrimp (41/50 size), peeled, deveined, and seasoned with Cajun seasoning

4 ears of fresh corn, kernels removed (about 2-3 cups)

2 cups heavy cream, warmed

1 tablespoon Cajun seasoning (or to taste)

Salt, black pepper, and additional Cajun seasoning to taste

Fresh parsley and green onions for garnish

Instructions

1. Prep Ingredients: Finely chop the onion, bell pepper, celery, green onions, and parsley. Mince the garlic. Remove corn kernels from the cob.

Remove the shells and veins from the shrimp, then season them with Cajun seasoning

2. Crisp the Bacon: In a large Dutch oven over medium heat, cook the bacon until it begins to crisp, about 8 minutes. Drain most of the bacon grease, leaving about 1 tablespoon in the pot.

3. Sauté Vegetables: Add the onion, bell pepper, and celery to the pot. Sauté with the bacon for about 5 minutes until the vegetables are softened.

Stir in the garlic and cook for another minute, stirring constantly.

4. Deglaze and Make the Roux: Pour in the sherry, scraping up any browned bits from the bottom of the pot. Simmer for 1-2 minutes, then add butter. Once melted, sprinkle the flour over the mixture, stirring for about 5 minutes until slightly darkened.

5. Add Stock: Slowly whisk in the shrimp stock a little at a time to avoid lumps, then add the water. Add half of the parsley and green onions. Bring the mixture to a boil, reduce heat, and simmer uncovered for 20 minutes, stirring occasionally.

6. Add Cream, Shrimp, and Corn: Stir in the warmed heavy cream, shrimp, and corn. Add remaining parsley and green onions, saving some for garnish if desired. Simmer for another 5 minutes or until the shrimp turn pink and opaque.

7. Season and Serve: Taste the bisque, adjusting seasonings with salt, pepper, or additional Cajun seasoning as needed. Serve hot, garnished with more parsley, green onions, and bacon.

Tips

Make Your Own Shrimp Stock: Save shrimp shells and corn cobs for making a rich, flavorful stock.

Warm Liquids Before Adding: Warming the stock and cream beforehand helps them integrate smoothly into the soup.

Storage: Store leftovers in an airtight container in the fridge for up to 2-3 days, or freeze for up to 3 months.

Enjoy your rich and creamy bisque, full of New Orleans flavors!