Name: New Orleans Shrimp and Corn Bisque
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: ½ pound bacon, chopped; 1 medium yellow onion, finely chopped; ½ bell pepper (any color), finely chopped; 2 celery stalks, finely chopped; 4 garlic cloves, minced; ¼ cup cooking sherry (or white wine/broth); 8 tbsp butter (1 stick), European style recommended; ½ cup all-purpose flour; 4 cups shrimp stock (or chicken/vegetable stock); 1 ½ cups water; 2-4 green onions, finely chopped; 1 bunch fresh parsley, finely chopped; 1 ½ pounds medium raw shrimp (peeled, deveined, seasoned with Cajun spice); 4 ears fresh corn, kernels removed (or 2-3 cups frozen/canned, drained); 2 cups heavy cream, warmed; Cajun seasoning, salt, and pepper to taste

Description

Enjoy the warm, rich flavors of New Orleans with this Shrimp and Corn Bisque, a luxurious soup that combines tender shrimp, sweet corn, and Cajun-spiced creaminess. With its velvety texture and comforting taste, this dish is ideal for gatherings or special occasions, bringing a touch of Southern hospitality to your table. This bisque is all about layering flavors, from the smoky crisp bacon to the aromatic trinity of vegetables, simmered in a homemade shrimp stock that elevates every spoonful. Perfect with crusty bread or as a starter for a seafood meal, this bisque captures the heart of Louisiana cuisine in every bite.

Ingredients

Units Scale

1/2 pound bacon, chopped
1 medium yellow onion, finely chopped
1/2 bell pepper (any color), finely chopped
2 celery stalks, finely chopped
4 garlic cloves, minced
1/4 cup cooking sherry (or white wine/broth)
8 tbsp butter (1 stick), European style recommended
1/2 cup all-purpose flour
4 cups shrimp stock (or chicken/vegetable stock)
1 1/2 cups water
2–4 green onions, finely chopped
1 bunch fresh parsley, finely chopped
1 1/2 pounds medium raw shrimp (peeled, deveined, seasoned with Cajun spice)
4 ears fresh corn, kernels removed (or 2–3 cups frozen/canned, drained)
2 cups heavy cream, warmed
Cajun seasoning, salt, and pepper to taste

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Instructions

Crisp Bacon: In a large Dutch oven, cook chopped bacon over medium heat until crispy, about 8 minutes. Drain excess fat, leaving 1 tbsp in the pot.
Sauté Veggies: Add onion, bell pepper, and celery, cooking until softened, about 5 minutes. Add garlic, sautéing for 1 minute.
Deglaze: Pour in sherry to deglaze, scraping browned bits from the bottom. Simmer for 1-2 minutes.
Create Roux: Melt butter in the pot. Sprinkle flour over the bacon and vegetable mixture, stirring until flour is slightly browned and thickened, about 5 minutes.
Add Stock & Simmer: Slowly whisk in shrimp stock, adding in increments to avoid lumps. Add water, half of the green onions, and half of the parsley. Bring to a boil, then simmer for 20 minutes, stirring occasionally.
Cook Shrimp & Corn: Add seasoned shrimp, corn, heavy cream, and remaining green onions and parsley. Simmer until shrimp are pink and cooked through, about 5 minutes.
Serve: Adjust seasonings as needed. Garnish with green onions, parsley, or extra bacon if desired.

Prep Time: 15 minutes
Cook Time: 50 minutes