Description
This New Orleans-style Shrimp and Corn Bisque is the perfect balance of rich, creamy texture and bold Cajun flavors. Made with sweet corn, tender shrimp, smoky bacon, and a velvety broth, this bisque is a soul-warming dish perfect for any occasion. Serve it as an elegant starter or a hearty main course—it’s guaranteed to impress!
Ingredients
For the Bisque Base:
- 4 slices bacon, chopped
- 2 tbsp unsalted butter
- 1/2 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1/4 cup dry sherry (optional)
- 3 cups shrimp stock (or seafood/chicken broth)
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 2 cups fresh or frozen sweet corn kernels
- 1 lb shrimp, peeled and deveined
- 2 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- 1 bay leaf
- 1 tbsp fresh lemon juice
- 1 tsp gumbo filé powder (optional, for authentic flavor)
For Garnishing:
- Chopped fresh parsley
- Sliced green onions
- Crusty French bread or garlic toast
Instructions
1. Build the Flavor Base
- In a large heavy-bottomed pot, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
- In the same pot, add butter to the bacon drippings. Stir in onion, celery, and bell pepper (the Cajun Holy Trinity). Cook for 5-7 minutes, stirring occasionally, until softened.
- Add garlic and cook for 30 seconds until fragrant.
2. Make the Roux
- Stir in flour, mixing well to coat the vegetables. Cook for 2 minutes, stirring constantly, to remove the raw flour taste.
- Slowly pour in sherry, scraping up any browned bits from the bottom of the pot.
- Gradually whisk in shrimp stock, stirring constantly to prevent lumps.
3. Simmer to Develop Flavor
- Add corn, Cajun seasoning, smoked paprika, cayenne (if using), Worcestershire sauce, thyme, and bay leaf.
- Bring to a simmer and cook uncovered for 15 minutes, stirring occasionally.
4. Finish with Shrimp and Cream
- Reduce heat to low and stir in heavy cream and milk.
- Add shrimp and cook for 5-7 minutes, until pink and fully cooked.
- Stir in lemon juice, gumbo filé powder (if using), and crispy bacon.
- Taste and adjust seasoning with salt, black pepper, or more Cajun seasoning.
5. Serve and Enjoy
- Remove bay leaf and ladle bisque into bowls.
- Garnish with chopped parsley and green onions.
- Serve hot with crusty French bread or garlic toast.
Notes
- For extra flavor, use homemade shrimp stock (made by simmering shrimp shells with garlic, onion, and bay leaves).
- For a thicker bisque, blend 1/2 cup of corn with some broth and stir it back into the soup.
- For a lighter version, replace heavy cream with half-and-half or coconut milk.
- To make it spicier, add more Cajun seasoning, cayenne, or a few dashes of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Cajun, Creole