Description

This Louisiana Shrimp and Corn Bisque is a rich, creamy seafood soup bursting with the flavors of crispy bacon, fresh shrimp, sweet corn, and classic Cajun spices. Perfect for a comforting meal, this bisque combines a homemade shrimp stock base with a buttery roux, sautéed vegetables, and a splash of sherry for depth and complexity.

Ingredients

Scale

Seafood and Meat

1 ½ pounds medium raw shrimp (41/50 count or similar size), peeled and deveined, seasoned with 1 tablespoon Cajun seasoning
½ pound bacon, chopped

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, chopped
1 bunch fresh parsley, chopped

Liquids and Dairy

¼ cup sherry cooking wine
4 cups shrimp stock (or chicken, vegetable, or seafood stock)
1 ½ cups water
2 cups heavy cream, warmed
8 tablespoons butter (1 stick, or ½ cup)

Pantry Staples

½ cup all-purpose flour
Salt, black pepper, or Cajun seasoning to taste

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Instructions

Prep: Finely chop the onion, bell pepper, celery, green onions, and parsley. Mince the garlic. Remove corn kernels from the ears. Chop the bacon. Peel and devein the shrimp, then season them with Cajun seasoning.
Crisp Bacon: In a dutch oven, cook the chopped bacon over medium heat until it starts to crisp. Once crisp, drain excess grease but leave some for flavor.
Sauté Vegetables: Add the chopped onion, bell pepper, and celery to the dutch oven with the bacon. Sauté them until they soften, about 5-7 minutes, then add the minced garlic and cook for another minute until fragrant.
Deglaze: Pour in the ¼ cup of sherry cooking wine to deglaze the pan, gently scraping up browned bits from the bottom. Let it simmer briefly to reduce slightly and meld flavors.
Make Roux: In a separate pan or carefully in the dutch oven, melt the butter and whisk in the all-purpose flour. Cook this roux, stirring frequently, until it darkens slightly to a golden color, about 3-5 minutes, to develop a deep flavor.
Simmer Soup Base: Slowly whisk in the shrimp stock (or chosen stock), water, chopped parsley, and green onions into the roux mixture. Bring to a gentle simmer and let it cook for 20 minutes to thicken and develop flavors.
Cook Seafood and Corn: Add the seasoned shrimp and fresh corn kernels to the bisque. Simmer gently until the shrimp are fully cooked and opaque, about 5-7 minutes.
Finish with Cream: Stir in the warmed heavy cream to make the bisque rich and creamy. Adjust seasoning with salt, black pepper, or additional Cajun seasoning to taste, simmering for another 2-3 minutes to marry flavors.
Serve: Ladle the bisque into bowls and garnish with additional chopped parsley and green onions for a fresh, colorful finish.

Notes

Use shrimp shells to make a homemade shrimp stock for enhanced flavor.
Adjust Cajun seasoning according to your preferred spice level.
For a thicker bisque, increase the roux by adding an extra tablespoon of flour.
Sherry cooking wine adds subtle sweetness; if unavailable, dry white wine or vermouth are good substitutes.
Serve with crusty bread or crackers for a complete meal.