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
Scale
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.
