If you’re looking for a dish that’s rich, creamy, and full of Cajun flavor, this Louisiana Shrimp and Corn Bisque is it. With smoky bacon, tender shrimp, sweet corn, and just the right amount of spice, this indulgent soup is as comforting as it is impressive. It’s the kind of recipe you’d expect to find at a New Orleans restaurant—perfect for special occasions, holidays, or simply when you want to treat yourself.
Serve it as a starter at a dinner party or as the main event with some crusty bread on the side. Either way, every spoonful is velvety, flavorful, and satisfying.
Why You’ll Love This Recipe
- Restaurant-worthy at home – Creamy, rich, and full of bold Cajun flavors.
- Comfort food with flair – Perfect for cozy nights or entertaining guests.
- Make-ahead friendly – Can be prepped in advance and even freezes well.
- Versatile – Add crab, crawfish, or swap in your favorite seafood.
Taste & Texture
- Taste: Rich, buttery, and full of Cajun spice with a smoky, savory depth.
- Texture: Creamy base with tender shrimp, juicy corn kernels, and bits of bacon.
Ingredients
- ½ lb bacon, chopped
- 1 medium yellow onion, finely chopped
- ½ bell pepper (any color), chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- ¼ cup sherry cooking wine (or white wine/broth)
- 8 tbsp butter (1 stick)
- ½ cup all-purpose flour
- 4 cups shrimp stock (or chicken/vegetable/seafood stock)
- 1 ½ cups water
- 2–4 green onions, sliced
- 1 bunch fresh parsley, chopped
- 1 ½ lbs medium raw shrimp (41/50 size), peeled, deveined, and seasoned with Cajun seasoning
- 1 tbsp Cajun seasoning (adjust to taste)
- 4 ears of corn (about 2–3 cups kernels; fresh, frozen, or canned)
- 2 cups heavy cream (warmed)
- Salt & black pepper (to taste)
How to Make Louisiana Shrimp and Corn Bisque
Step 1 – Crisp the Bacon
In a large Dutch oven, cook bacon over medium heat until just crisp, about 8 minutes. Remove all but 1 tbsp of bacon fat.
Step 2 – Sauté the Vegetables
Add onion, bell pepper, and celery. Cook for 5 minutes until softened, then stir in garlic.
Step 3 – Deglaze
Pour in sherry to deglaze the pot, scraping up any browned bits. Simmer 1–2 minutes.
Step 4 – Make the Roux
Add butter to melt, then sprinkle flour over the mixture. Cook 5 minutes, stirring constantly, until lightly browned and clumpy.
Step 5 – Simmer the Base
Slowly whisk in shrimp stock, a little at a time, until smooth. Add 1 ½ cups water, half the parsley, and half the green onions. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 20 minutes, stirring occasionally.
Step 6 – Cook the Shrimp
Stir in seasoned shrimp, corn, heavy cream, and remaining parsley and green onions. Simmer 5 minutes, until shrimp turn pink and are cooked through.
Step 7 – Finish & Serve
Taste and adjust seasoning. Ladle into bowls, garnish with extra bacon, parsley, or green onions, and serve hot with crusty bread.
Tips for Success
- Use homemade shrimp stock – It elevates the flavor and makes the bisque extra special.
- Warm stock and cream first – Helps everything blend smoothly without shocking the soup.
- Whisk gradually – Add stock ½ cup at a time to avoid lumps.
- Layer flavors – Add parsley and green onions at two different stages for depth.
Variations
- Add crab meat – Stir in 8 oz of lump crab with the shrimp for a seafood bisque.
- Swap crawfish – Replace shrimp with cooked crawfish tails.
- Tomato twist – Add 1–2 tsp tomato paste after sautéing garlic for more depth.
- Bay leaf – Toss one in while simmering if you’re not using shrimp stock with bay.
Storage & Reheating
- Refrigerate: Cool completely, then store in airtight containers for 2–3 days.
- Freeze: Keeps up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stove over medium heat—avoid boiling to keep shrimp tender.
Serving Ideas
This bisque is hearty enough on its own but pairs beautifully with:
- Crusty French bread or garlic bread
- A crisp green salad
- Blackened salmon or cod for a full Cajun feast