Homemade New Orleans Shrimp & Corn Bisque
There is something deeply soulful about a pot of New Orleans Shrimp and Corn Bisque simmering on the stove. It’s the kind of dish that fills the entire house with the aroma of sweet corn, savory spices, and succulent seafood, immediately transporting you to a cozy kitchen in the French Quarter.
Ingredients
- 1 lb medium shrimp peeled and deveined
- 3 cups sweet corn kernels
- 4 cups seafood or chicken stock
- 1 cup heavy cream
- 3 tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 yellow onion finely diced
- 2 stalks celery diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1 tbsp Creole or Cajun seasoning
- ½ tsp dried thyme
- 4 slices bacon cooked and crumbled
- 2 green onions sliced
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Sauté the onion, celery, bell pepper, and garlic for 5–7 minutes until softened.
- Whisk in the flour and cook for 1–2 minutes to create a light roux.
- Slowly pour in the stock while whisking constantly to prevent lumps.
- Stir in the corn, Creole seasoning, and thyme. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
- Stir in the heavy cream and the shrimp. Cook for 3–5 minutes until the shrimp are pink and opaque.
- Season with salt and pepper to taste.
- Ladle into bowls and top with crumbled bacon and sliced green onions.