This decadent Louisiana-style corn and shrimp bisque is a rich, creamy, and flavorful soup that brings the authentic taste of New Orleans right to your table. Loaded with tender cajun-spiced shrimp, fresh sweet corn, and crispy bacon, this bisque is perfect for cozy dinners, special occasions, or impressing guests with a restaurant-quality dish.
Why You’ll Love This Bisque
- Flavor: Buttery, savory, with a mild Cajun kick that’s perfectly balanced by the sweetness of fresh corn and the richness of cream.
- Texture: Velvety smooth soup studded with juicy shrimp, tender corn kernels, and crispy bacon bits.
- Make-Ahead Friendly: Can be made ahead and freezes beautifully for easy reheating on busy days.
Ingredients & Substitutions
- Shrimp: Medium-sized peeled and deveined shrimp work best. Frozen is fine, just thaw before using. You can cut larger shrimp into bite-size pieces.
- Bacon: Adds depth and smoky umami flavor, plus rendered fat to sauté your veggies.
- Vegetables: The classic Cajun “holy trinity” — onion, bell pepper, and celery — plus fresh garlic and green onions for garnish. Fresh corn is ideal, but frozen or canned (drained) corn will work in a pinch.
- Cooking Wine: Cooking sherry adds a nice depth; substitute with white wine or broth if preferred.
- Butter & Flour: Creates a roux that thickens the bisque and adds richness.
- Stock: Homemade shrimp stock elevates the flavor, but chicken, seafood, or vegetable stock can be substituted.
- Seasoning: Use Cajun seasoning (store-bought or homemade) carefully — start light and adjust to taste.
- Cream: Heavy cream is preferred for the best richness and texture. Half-and-half can be used but will yield a thinner soup.
How to Make Corn and Shrimp Bisque
- Prep: Chop all vegetables finely. Season shrimp with Cajun seasoning and refrigerate until ready.
- Cook Bacon: Crisp bacon in a large Dutch oven, leaving about 1 tablespoon of fat to cook the vegetables.
- Sauté Vegetables: Over medium-low heat, soften onion, bell pepper, celery, and garlic in bacon fat.
- Deglaze: Add cooking sherry to loosen browned bits and cook off alcohol.
- Make Roux: Melt butter, sprinkle in flour, and cook until it turns golden and forms a thick paste, stirring constantly.
- Add Stock: Gradually whisk in shrimp stock and water until smooth, then add half the parsley and green onions. Simmer uncovered for 20 minutes.
- Finish: Stir in shrimp, corn, heavy cream, and remaining herbs. Simmer until shrimp turn pink and are cooked through (about 5 minutes). Adjust seasoning.
- Serve: Ladle hot bisque into bowls, garnish with extra parsley, green onions, and crispy bacon bits. Serve with crusty bread for dipping.
Expert Tips
- Make your own shrimp stock with shrimp shells and heads for an unbeatable seafood flavor.
- Save corn cobs and vegetable scraps for homemade stock to add natural sweetness.
- Warm your stock and cream before adding to the roux to prevent lumps and help the soup come to a gentle simmer faster.
- Don’t over-salt early on — bacon and Cajun seasoning add plenty of saltiness.
- Layer herbs at different steps to build complex flavors.
Storage & Reheating
- Store: Cool soup quickly and refrigerate in airtight containers for up to 3 days.
- Freeze: Soup freezes well for up to 3 months; thaw overnight in fridge.
- Reheat: Warm gently in a saucepan over medium heat, stirring often. Avoid boiling to prevent shrimp from becoming rubbery.
Serving Suggestions
This bisque pairs beautifully with seafood mains like blackened salmon, Cajun crab-stuffed fish, or a simple salad and roasted vegetables to complete your New Orleans-inspired meal.
Enjoy a taste of Louisiana right at home with this creamy, comforting shrimp and corn bisque that’s sure to become a family favorite!