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Louisiana Shrimp and Corn Bisque

This Louisiana-style Shrimp and Corn Bisque is creamy, rich, and full of Cajun flavor. Tender shrimp, sweet corn, smoky bacon, and a touch of spice come together in a silky smooth soup that’s hearty enough to serve as a main course but elegant enough to start a special dinner. One spoonful and you’ll feel like you’re dining in New Orleans!

Why You’ll Love This Recipe

  • Restaurant quality at home: Impress guests with a bisque that tastes like it came straight from a French Quarter bistro.
  • Layered flavor: Bacon, the Cajun holy trinity (onion, bell pepper, celery), and shrimp stock build a rich, savory base.
  • Creamy comfort: Heavy cream gives it that luxurious, velvety finish.
  • Make-ahead friendly: Great for entertaining, and it even freezes beautifully.

Taste & Texture

  • Taste: Buttery, smoky, and delicately spiced with Cajun seasoning.
  • Texture: Silky smooth broth with tender shrimp, juicy corn, and crispy bacon.

Key Ingredients

  • Shrimp: Medium shrimp (41/50 count) work best. Frozen is fine—just thaw and pat dry.
  • Corn: Fresh kernels are ideal, but frozen or canned (drained) work too.
  • Bacon: Adds a smoky flavor and provides drippings for sautéing.
  • Holy Trinity: Onion, bell pepper, and celery are the base of Cajun cooking.
  • Shrimp Stock: Elevates the flavor—homemade is best, but chicken or seafood stock also works.
  • Cajun Seasoning: Adds the signature Louisiana kick.
  • Heavy Cream: Essential for that rich, creamy finish.

Optional Add-ins: Crab meat, crawfish tails, or a touch of tomato paste for added depth.

Step-by-Step Instructions

1. Crisp the bacon
Cook chopped bacon in a Dutch oven until crispy. Remove excess grease, leaving about 1 tablespoon.

2. Sauté the vegetables
Add onion, bell pepper, and celery. Cook until softened, then stir in garlic.

3. Deglaze
Pour in sherry (or white wine/broth) to lift all the browned bits from the pot.

4. Make the roux
Add butter and flour, stirring to form a thick paste. Cook until lightly golden.

5. Add stock and simmer
Whisk in shrimp stock slowly to avoid lumps, then add water, parsley, and green onions. Simmer for 20–30 minutes.

6. Cook the shrimp & corn
Add seasoned shrimp, corn, and heavy cream. Simmer until shrimp turn pink and opaque, about 5 minutes.

7. Finish & serve
Taste, adjust seasoning, and garnish with parsley, green onions, and bacon. Serve hot with crusty bread.

Tips for Success

  • Homemade shrimp stock makes this dish shine—save shrimp shells and corn cobs to make it.
  • Whisk gradually when adding stock to avoid lumps in the bisque.
  • Warm the cream first so it blends smoothly into the hot soup.
  • Don’t overcook shrimp—they only need a few minutes!

Storage & Make Ahead

  • Refrigerate: Store leftovers in airtight containers for up to 3 days.
  • Freeze: Cool completely, then freeze for up to 3 months. Thaw overnight in the fridge.
  • Reheat: Warm gently on the stove—avoid boiling to keep shrimp tender.

What to Serve with Shrimp & Corn Bisque

  • Crusty French bread or cornbread
  • Roasted asparagus or Brussels sprouts
  • Light green salad with vinaigrette
  • Blackened salmon, cod, or Cajun chicken for a heartier meal

Louisiana Shrimp & Corn Bisque Recipe

Author: Lauren LeBlanc
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12

Ingredients

  • ½ pound bacon, chopped
  • 1 medium yellow onion, diced
  • ½ bell pepper, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • ¼ cup sherry cooking wine
  • 8 tbsp butter (1 stick)
  • ½ cup all-purpose flour
  • 4 cups shrimp stock (or chicken/seafood stock)
  • 1 ½ cups water
  • 2–4 green onions, sliced
  • 1 bunch fresh parsley, chopped
  • 1 ½ pounds medium raw shrimp, peeled, deveined
  • 1 tbsp Cajun seasoning (or to taste)
  • 4 ears corn, kernels removed (or 2–3 cups frozen/canned)
  • 2 cups heavy cream, warmed
  • Salt, pepper, or extra Cajun seasoning to taste

Instructions

  1. In a Dutch oven, cook bacon until crisp. Drain, leaving 1 tbsp grease.
  2. Sauté onion, bell pepper, and celery until softened. Stir in garlic.
  3. Deglaze with sherry, simmer 1–2 minutes.
  4. Stir in butter, then sprinkle with flour. Cook 5 minutes, stirring.
  5. Slowly whisk in shrimp stock, then add water, parsley, and green onions. Simmer uncovered for 20 minutes.
  6. Add shrimp, corn, and heavy cream. Simmer 5 minutes, until shrimp are pink and cooked through.
  7. Adjust seasoning, garnish, and serve hot.