Louisiana Shrimp and Corn Bisque

Indulge in the bold flavors of New Orleans with this Louisiana Shrimp and Corn Bisque. Creamy, rich, and packed with tender shrimp, sweet corn, and aromatic vegetables, this bisque is the perfect starter or main course for a dinner party or cozy family meal. The combination of crispy bacon, Cajun seasoning, and a velvety cream base creates a luxurious soup that’s both comforting and impressive. Each spoonful delivers a taste of classic Cajun cooking right at home.

Why You’ll Love This Bisque

• Rich and indulgent: Creamy, buttery, and packed with flavor.
• Perfect for entertaining: Impressive enough for dinner parties or special occasions.
• Comforting and hearty: A warm, satisfying meal in a bowl.
• Make-ahead friendly: Prepare most of the soup in advance and finish when ready to serve.
• Customizable: Adjust spice levels, shrimp size, or add extra vegetables to taste.

Ingredients

Main Ingredients

• ½ pound bacon – Adds smoky, savory flavor and depth.
• 1 medium yellow onion, finely chopped (1 cup) – Provides sweetness and aroma.
• ½ bell pepper, finely chopped (½ cup) – Adds color and subtle sweetness.
• 2 stalks celery, finely chopped (½ cup) – Adds a savory, aromatic base.
• 4 cloves garlic, minced – Infuses the bisque with robust flavor.
• ¼ cup sherry cooking wine – Deglazes and adds subtle complexity.
• 8 tablespoons butter (1 stick) – Creates richness and helps build the roux.
• ½ cup all-purpose flour – Thickens the bisque for a creamy texture.
• 4 cups stock (chicken, vegetable, or seafood) – Forms the flavorful base.
• 1 ½ cups water – Balances consistency.
• 2-4 green onions, chopped – Adds freshness and color.
• 1 bunch fresh parsley, chopped – Aromatic garnish and flavor boost.
• 1 ½ pounds medium raw shrimp (41/50 size) – Tender seafood protein.
• 1 tablespoon Cajun seasoning (or to taste) – Classic Cajun spice.
• 4 ears corn (2–3 cups kernels) – Adds natural sweetness and texture.
• 2 cups heavy cream (warmed) – Creates the silky, indulgent base.
• Salt, black pepper, or additional Cajun seasoning to taste – For final seasoning adjustments.

How to Make Louisiana Shrimp and Corn Bisque

Prep Work

Finely chop onion, bell pepper, celery, green onions, and parsley. Mince garlic. Remove corn kernels from the cob and chop bacon into small pieces. Peel and devein shrimp, pat dry, and season evenly with Cajun seasoning. Set aside in the refrigerator until ready. Measure remaining ingredients for quick access.

Crisp the Bacon

Heat a large Dutch oven over medium heat. Add chopped bacon and cook for about 8 minutes until starting to crisp, stirring occasionally. Drain all but 1 tablespoon of bacon grease.

Sauté Vegetables

Reduce heat to medium-low and add onion, bell pepper, and celery. Sauté for 5 minutes until vegetables soften. Add garlic and cook for 1 minute, stirring constantly.

Deglaze the Pot

Pour in sherry and scrape up any browned bits from the bottom. Simmer 1–2 minutes to allow alcohol to evaporate.

Make the Roux and Simmer

Melt butter in the pot. Sprinkle in flour and cook for 5 minutes, stirring constantly, until lightly browned and thickened. Gradually whisk in stock, a little at a time, to avoid lumps. Add water, half of the parsley, and half of the green onions. Bring to a boil, then reduce to low and simmer uncovered for 20 minutes. Skim off any foam or excess fat, stirring occasionally.

Cook Shrimp and Corn

Add seasoned raw shrimp, corn, and warmed heavy cream. Stir in remaining parsley and green onions (or reserve for garnish). Bring to a simmer and cook for 5 minutes, until shrimp turn pink and are cooked through. Taste and adjust seasoning with salt, black pepper, or extra Cajun seasoning as needed.

Serve

Ladle the bisque into bowls and garnish with additional parsley or green onions if desired. Serve hot and enjoy the rich, comforting flavors.

Tips for Success

• Use bite-sized shrimp: Medium shrimp like 41/50 cook evenly and remain tender.
• Prevent rubbery shrimp: Add them only in the final simmer step.
• Make ahead: Prepare through the simmer step, refrigerate, and finish cooking shrimp and corn when ready to serve.
• Freezing: Freeze in airtight containers up to 3 months; thaw overnight in the fridge before reheating gently.
• Reheating: Warm on the stove over medium heat; avoid boiling to prevent overcooked shrimp.

Equipment Needed

• Dutch oven or large heavy-bottomed pot
• Whisk
• Knife and cutting board
• Measuring cups and spoons
• Ladle for serving

Variations

• Extra seafood: Add scallops or crab for additional depth.
• Spicy bisque: Include extra Cajun seasoning or a pinch of cayenne.
• Lighter version: Use half-and-half instead of heavy cream.
• Vegetable boost: Add diced bell peppers, carrots, or peas for more texture.

Serving Suggestions

• Serve as a starter or main course for dinner parties.
• Pair with crusty bread, garlic toast, or corn muffins to soak up the creamy bisque.
• Garnish with fresh herbs and a sprinkle of paprika for a visually stunning presentation.
• Enjoy with a crisp white wine like Sauvignon Blanc or Pinot Grigio.

FAQs

Can I use frozen shrimp? Yes, thaw completely and pat dry before adding.
How do I prevent overcooked shrimp? Add shrimp in the last simmer step only until just cooked through.
Can I make this ahead of time? Prepare through the simmer step and refrigerate; cook shrimp and corn before serving.
How should leftovers be stored? Refrigerate in airtight containers for 2–3 days.
Can I freeze this bisque? Yes, up to 3 months. Thaw overnight before reheating.
What can I use instead of sherry? White wine or extra stock works as a substitute.

Final Thoughts

This Louisiana Shrimp and Corn Bisque brings the flavors of New Orleans to your table with minimal fuss. Rich, creamy, and perfectly balanced, it’s a crowd-pleasing dish that works as an impressive appetizer or hearty main course. Perfect for cozy nights, entertaining guests, or treating yourself to indulgent comfort food, this bisque is a celebration of seafood, spices, and creamy goodness in every spoonful.

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