If you have ever dreamed of capturing the vibrant flavors of the Deep South in a single bowl, this Louisiana Shrimp and Corn Bisque Recipe is going to sweep you off your feet. Comforting yet luxurious, it combines tender, seasoned shrimp with sweet, fresh corn and a silky cream base that bursts with Cajun spirit. Whether you’re serving a crowd or craving a soul-warming meal, this bisque delivers layers of flavor and a velvety texture that will keep you coming back for more.
Ingredients You’ll Need
These ingredients may be simple, but each one plays a crucial role in building the taste, texture, and color that make this bisque so irresistible. From crispy bacon that adds smoky depth to fresh corn kernels that bring a touch of sweetness, every component works harmoniously.
- ½ pound bacon: Adds a smoky, savory foundation that elevates the bisque.
- 1 medium yellow onion: Provides sweetness and a natural base flavor when sautéed.
- ½ bell pepper (any color): Adds a subtle sweetness and vibrant color to brighten the dish.
- 2 stalks celery: Contributes a fresh, mild crunch that balances richness.
- 4 cloves garlic: Infuses the bisque with aromatic depth without overpowering.
- ¼ cup sherry cooking wine: Perfect for deglazing and layering flavor complexity.
- 8 tablespoons butter (1 stick, or ½ cup): Essential for creating the rich roux that thickens the bisque.
- ½ cup all-purpose flour: Works together with butter to form a golden roux for a creamy texture.
- 4 cups shrimp stock (or chicken, vegetable, or seafood stock): The primary liquid that carries the seafood flavor through the bisque.
- 1 ½ cups water: Balances the richness and volume of the broth.
- 2-4 green onions: Adds freshness and mild onion flavor, both cooked and as garnish.
- 1 bunch fresh parsley: Brings color and a bright herbal note to the final dish.
- 1 ½ pounds medium raw shrimp (41/50 count or similar): The star protein that ensures each bite is packed with tender, juicy shrimp.
- 1 tablespoon Cajun seasoning (or to taste): Provides that unmistakable Southern zest and spice.
- 4 ears of corn, kernels removed (2-3 cups): Adds natural sweetness and pleasing texture throughout the bisque.
- 2 cups heavy cream, warmed: Creates the luscious, creamy finish that defines this bisque.
- Salt, black pepper, or Cajun seasoning to taste: Final seasoning to balance all the flavors perfectly.
How to Make Louisiana Shrimp and Corn Bisque Recipe
Step 1: Prepare Your Ingredients
Start by finely chopping your onion, bell pepper, celery, green onions, and parsley. Mince the garlic and carefully remove corn kernels from the cobs. Chop the bacon into bite-sized pieces. Peel and devein the shrimp, then season them generously with Cajun seasoning to infuse that signature spicy kick before cooking.
Step 2: Crisp the Bacon
In a large Dutch oven, cook the bacon over medium heat until it starts to crisp and releases its flavorful fat. Once done, drain off excess grease to prevent the dish from becoming too oily while keeping that smoky, rich essence in the pot.
Step 3: Sauté the Vegetables
To the bacon, add the onion, bell pepper, and celery. Sauté these until they soften and release their sweetness, forming the aromatic heart of your bisque. Then stir in the garlic and allow it to cook just until fragrant—avoid burning so the flavor stays fresh and vibrant.
Step 4: Deglaze with Sherry
Pour in the sherry cooking wine to deglaze the pan, scraping up any browned bits stuck to the bottom. This adds a beautifully nuanced flavor and richness that deepens the overall taste of the bisque.
Step 5: Make the Roux
In a separate pan or in the Dutch oven after removing the veggies, melt the butter over medium heat. Whisk in the flour and cook gently until it darkens slightly to a golden hue—this takes patience but is essential for that characteristic bisque thickness and nuttiness.
Step 6: Build the Broth and Simmer
Slowly whisk your shrimp stock and water into the roux to create a smooth, creamy base. Add the chopped parsley and green onions, then let the broth simmer gently for about 20 minutes so the flavors can meld into a rich, fragrant soup.
Step 7: Cook Shrimp and Corn, Finish with Cream
Add the seasoned shrimp and fresh corn kernels to the simmering broth. Let it cook until the shrimp turn pink and plump, just a few minutes. Finally, stir in the warmed heavy cream, combining everything into a velvety, decadent bisque. Adjust the seasoning with salt, black pepper, or extra Cajun seasoning as needed.
How to Serve Louisiana Shrimp and Corn Bisque Recipe
Garnishes
A sprinkle of fresh parsley and sliced green onions on top brings a vibrant pop of color and freshness that contrasts beautifully with the creamy bisque. It’s a simple touch that makes every bowl inviting and irresistible.
Side Dishes
Serve this bisque alongside warm crusty bread or buttery garlic rolls to sop up every last drop. A light green salad with a tangy vinaigrette also balances the richness perfectly, making the meal feel complete without overshadowing the bisque.
Creative Ways to Present
For a fun twist at dinner parties, serve the bisque in mini soup bowls or hollowed-out bread bowls to impress guests. You can also garnish with crispy fried shallots or a drizzle of smoked paprika oil to add texture and a smoky elegance to every spoonful.
Make Ahead and Storage
Storing Leftovers
Store any leftover Louisiana Shrimp and Corn Bisque Recipe in an airtight container in the refrigerator for up to three days. Keep in mind that the seafood flavor intensifies over time, making the next-day serving just as delicious.
Freezing
While freezer-friendly, this bisque is best enjoyed fresh. If you need to freeze it, cool completely and freeze in meal-sized portions for up to two months. Thaw overnight in the fridge before reheating carefully to avoid overcooking the shrimp.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent cream from separating. If the bisque thickens too much, add a splash of shrimp stock or water to bring it back to the perfect consistency without diluting the flavor.
FAQs
Can I use frozen shrimp for this Louisiana Shrimp and Corn Bisque Recipe?
Absolutely, but thaw the shrimp completely and pat dry before seasoning and cooking to avoid excess moisture that can dilute the bisque.
What can I substitute for sherry cooking wine?
If you don’t have sherry, a dry white wine or even apple cider vinegar diluted with a bit of water will do the trick to deglaze and add dimension to your bisque.
Is it necessary to make the roux before adding the stock?
Yes, the roux thickens the bisque and adds a nutty flavor. Skipping it will result in a thinner soup and less rich texture.
Can I make this bisque vegetarian or pescatarian?
You can substitute the shrimp with hearty mushrooms or extra corn and use vegetable stock to keep it vegetarian, though it won’t be quite as classic without that shrimp flavor.
How spicy is this Louisiana Shrimp and Corn Bisque Recipe?
The spice level depends on how much Cajun seasoning you add. Start with less and adjust to your taste; it should have a pleasant kick without overwhelming the delicate seafood and cream.
Final Thoughts
There is something truly magical about a warm bowl of this Louisiana Shrimp and Corn Bisque Recipe that comforts and excites the palate at the same time. Rich, creamy, and bursting with Southern charm, it promises to be a new favorite whether you’re cooking for family, friends, or simply indulging yourself. Give it a try—you won’t regret bringing a taste of Louisiana into your kitchen.
Print
Louisiana Shrimp and Corn Bisque Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Louisiana, Cajun
Description
This Louisiana Shrimp and Corn Bisque is a rich, creamy soup bursting with southern flavors. Featuring tender shrimp seasoned with Cajun spices, fresh corn kernels, and a luscious blend of aromatics simmered to perfection, this bisque delivers a comforting and satisfying meal ideal for gatherings or cozy nights in.
Ingredients
Meat and Seafood
- ½ pound bacon
- 1 ½ pounds medium raw shrimp (41/50 count or similar size), peeled and deveined
Vegetables and Herbs
- 1 medium yellow onion, finely chopped
- ½ bell pepper, any color, finely chopped
- 2 stalks celery, finely chopped
- 4 cloves garlic, minced
- 4 ears of corn, kernels removed (2–3 cups of kernels)
- 2–4 green onions, finely chopped
- 1 bunch fresh parsley, finely chopped
Dairy
- 8 tablespoons butter (1 stick, or ½ cup)
- 2 cups heavy cream, warmed
Liquids and Others
- ¼ cup sherry cooking wine
- 4 cups shrimp stock or chicken, vegetable, or seafood stock
- 1 ½ cups water
- ½ cup all-purpose flour
Seasonings
- 1 tablespoon Cajun seasoning, or to taste
- Salt, black pepper, or additional Cajun seasoning to taste
Instructions
- Prep: Finely chop the onion, bell pepper, celery, green onions, and parsley. Mince the garlic. Remove corn kernels from the cobs. Chop the bacon. Peel and devein the shrimp, then season them with Cajun seasoning.
- Crisp Bacon: In a Dutch oven, cook the bacon until it begins to crisp, then drain off any excess grease to prevent the soup from becoming too oily.
- Sauté Vegetables: Add the chopped onion, bell pepper, and celery to the bacon and sauté until the vegetables soften and become fragrant. Then add the minced garlic and cook briefly until aromatic.
- Deglaze: Pour in the sherry cooking wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer briefly to meld flavors.
- Make Roux: Melt the butter in the pot and stir in the flour. Cook the mixture while stirring until it darkens slightly, creating a roux that will thicken the bisque.
- Simmer Broth: Gradually whisk in the shrimp stock (or preferred stock), water, parsley, and green onions. Bring to a simmer and let it cook gently for 20 minutes to develop the base flavor.
- Cook Shrimp and Corn: Add the seasoned shrimp and fresh corn kernels to the simmering bisque. Stir in the warmed heavy cream, then simmer until the shrimp are fully cooked and tender.
- Finish and Season: Taste the bisque and adjust seasoning with salt, black pepper, or additional Cajun seasoning as desired to ensure a balanced and flavorful soup.
- Serve: Ladle the bisque into bowls and garnish with fresh parsley and green onions for a vibrant presentation and added freshness.
Notes
- Using shrimp stock enhances the seafood flavor, but chicken or vegetable stock works well as an alternative.
- Adjust the Cajun seasoning according to your spice preference for a milder or spicier bisque.
- For a smoother texture, use an immersion blender briefly after simmering before adding shrimp and corn.
- Leftovers can be cooled and refrigerated for up to 3 days or frozen for longer storage.
- Serve with crusty bread or over cooked rice for a heartier meal.
