Louisiana Shrimp and Corn Bisque
Louisiana Shrimp and Corn Bisque is a creamy, Cajun-style soup with shrimp, bacon, and sweet corn simmered in a rich, buttery broth. A classic Southern comfort recipe perfect for holidays or weeknight dinners.
Ingredients
- ½ pound bacon chopped
- 1 medium yellow onion finely chopped
- ½ bell pepper any color, chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
- ¼ cup sherry cooking wine
- 8 tablespoons 1 stick butter
- ½ cup all-purpose flour
- 4 cups shrimp chicken, or seafood stock
- 1½ cups water
- 2 –4 green onions sliced
- 1 bunch fresh parsley chopped
- 1½ pounds medium raw shrimp 41/50 size, peeled, deveined, and seasoned
- 1 tablespoon Cajun seasoning or to taste
- 4 ears of corn kernels removed (about 2–3 cups)
- 2 cups heavy cream warmed
- ½ teaspoon ground black pepper plus more to taste
- Salt or extra Cajun seasoning to taste
Instructions
Prep the Ingredients:
- Finely chop the onion, bell pepper, celery, green onions, and parsley. Mince the garlic and remove corn kernels from the cob. Chop bacon into small pieces. Pat shrimp dry and season with Cajun seasoning.
Crisp the Bacon:
- In a large Dutch oven, cook the bacon over medium heat for about 8 minutes until crisp. Drain all but 1 tablespoon of the bacon grease.
Sauté Vegetables:
- Add the onion, bell pepper, and celery to the pot. Cook for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
Deglaze the Pot:
- Pour in the sherry cooking wine, scraping up any browned bits from the bottom. Simmer for 1–2 minutes to let the alcohol cook off.
Make the Roux:
- Add butter and allow it to melt. Sprinkle flour over the mixture and cook for 5 minutes, stirring constantly, until the roux turns lightly golden and thick.
Simmer the Base:
- Gradually whisk in the stock, one cup at a time, to avoid lumps. Add water, half the parsley, and half the green onions. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes. Skim off any foam or excess fat as needed.
Add Shrimp, Corn, and Cream:
- Stir in the seasoned shrimp, corn kernels, and warmed heavy cream. Add the remaining parsley and green onions (reserving some for garnish if desired). Simmer for 5 minutes until the shrimp are pink and cooked through.
Season and Serve:
- Taste and adjust seasoning with salt, pepper, or extra Cajun seasoning. Serve hot, garnished with parsley or green onions.
Notes
Use Fresh Shrimp Stock: Homemade stock adds unmatched flavor and depth to the bisque.
Don’t Overcook Shrimp: Add shrimp last and simmer only until pink to avoid a rubbery texture.
Add a Kick: A dash of hot sauce or cayenne pepper enhances the Cajun heat.
Serve with Bread: Crusty French bread or cornbread makes the perfect companion.