Louisiana Shrimp and Corn Bisque

Louisiana Shrimp and Corn Bisque is the kind of dish that makes you want to linger at the dinner table a bit longer. Creamy and loaded with tender shrimp, sweet corn, smoky bacon, and just enough Cajun spice, this bisque brings everyone in for second helpings. It is the soup I break out for chilly nights and special gatherings alike when I want something that feels both comforting and extravagant.

When I first made this shrimp and corn bisque for a Mardi Gras party my friends went wild for it and now it has a spot on my winter dinner rotation each year

Ingredients

• Bacon: Chopped bacon brings deep smoky flavor and a hint of saltiness Look for thick-cut bacon without lots of added sugar
• Raw shrimp: Medium peeled and deveined shrimp make for the best texture Make sure they smell clean and fresh with no strong odor
• Onion, bell pepper, celery: Also known as the holy trinity of Cajun cuisine they provide the essential flavor base Finely chopped for a smooth spoonful
• Fresh corn kernels: Add pops of sweetness and crunch Fresh is best but frozen corn works when out of season
• Garlic: Adds savory backbone Choose firm plump cloves without any green sprouts
• Green onions and parsley: These fresh herbs give brightness and color Save the most vibrant green tops for garnish
• Sherry cooking wine: Adds an elegant touch of sweetness Choose a bottle labeled for cooking or a dry sherry if you like more depth
• Shrimp stock: The key to classic bisque flavor Use homemade for the richest taste or choose a low sodium store-bought version
• Heavy cream: Warmed for smooth blending and rich mouthfeel Use a quality cream for the creamiest bisque
• Butter and all-purpose flour: Together they create a golden roux that thickens the soup and gives it a toasty note
• Cajun seasoning: Brings the bold taste of Louisiana Use store-bought or homemade and adjust the heat level to your liking
• Salt and black pepper: Essential for balancing all the flavors Taste and season at the end for best results

Step by Step Instructions

Prep the Vegetables:

Finely chop the onion bell pepper celery green onions and parsley Mince the garlic and cut the corn kernels from the cobs Set everything within arm’s reach

Prep the Shrimp and Bacon:

Chop the bacon into small pieces Peel and devein the shrimp Pat the shrimp dry with paper towels then season generously with Cajun seasoning Cover and refrigerate while you begin

Crisp the Bacon:

Heat a large Dutch oven over medium heat and cook the bacon pieces for about eight minutes stirring occasionally until they start to crisp Pour off most of the fat leaving just a tablespoon behind for extra flavor

Sauté the Aromatics:

Add the onions bell pepper and celery to the hot pot with the bacon Cook over medium low heat for five minutes stirring every so often until the vegetables begin to soften Add the minced garlic and cook one minute more until fragrant

Deglaze and Build the Roux:

Pour in the sherry and use your spoon to scrape up any browned bits from the bottom Let the sherry bubble for a couple of minutes so the alcohol cooks off and the flavor concentrates Add the butter and let it melt completely Sprinkle the flour evenly over everything and stir constantly cooking for around five minutes until thick and just slightly golden This is where your bisque builds its body

Add Liquids and Simmer:

Gradually whisk in the shrimp stock a little at a time until you have a smooth liquid followed by the water Stir in half of the parsley and half of the green onions Bring the pot to a gentle boil then lower the heat so it simmers Uncovered simmer for twenty minutes skimming foam if needed and giving it an occasional stir

Add Shrimp Corn and Cream:

Stir in the seasoned shrimp fresh corn kernels and warmed heavy cream Add the remaining herbs or save them for garnish Let everything simmer gently for another five minutes or until the shrimp are just pink and cooked through

Finish Season and Serve:

Taste the bisque and adjust the seasoning with salt pepper or more Cajun spice if you want a bigger kick Ladle hot soup into bowls Top with extra parsley or green onions and serve right away

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The house always smells amazing when I cook off the bacon and aromatics for this soup My youngest always asks for an extra spoonful of shrimp and insists that we do not forget the crusty French bread on the side

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Common Questions

→ Can I use frozen shrimp?

Yes, frozen shrimp works well. Thaw completely, pat dry, and proceed as with fresh shrimp. Ensure they're peeled and deveined.

→ How can I make this gluten-free?

Replace the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the bisque, adjusting for consistency as needed.

→ What sides go best with this bisque?

Crusty French bread and a crisp green salad pair wonderfully. For drinks, chilled Sauvignon Blanc complements the flavors.

→ Can I make the bisque ahead of time?

Yes. Prepare up through the simmer step, then cool and refrigerate. Finish with shrimp, corn, and cream just before serving for best texture.

→ How do I store and reheat leftovers?

Cool bisque quickly and store in airtight containers in the fridge for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop.

→ Is homemade shrimp stock necessary?

Not required, but homemade shrimp stock adds a deep seafood flavor. Store-bought seafood, chicken, or vegetable stock also work well.