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New Orleans Shrimp & Corn Bisque

Featured in Satisfying Hearty Mains.

New Orleans Shrimp & Corn Bisque is a comforting and flavorful dish that captures the heart of Cajun cuisine. Crispy bacon starts this creamy soup base, followed by the aromatic trinity of onion, bell pepper, and celery. A splash of sherry wine adds depth, while a roux made with butter and flour thickens the broth. Fresh shrimp and corn take center stage, simmering gently in a mixture of shrimp stock and heavy cream, enriched with Cajun spices for a hint of heat. Green onions and parsley add freshness and color, making this bisque a hearty main course perfect for gatherings or cold nights.

Clare Greco
Updated on Mon, 20 Jan 2025 16:04:32 GMT
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New Orleans Shrimp & Corn Bisque is a warm, indulgent dish that embodies the spirit of Cajun cuisine. This rich bisque starts with crispy bacon, adding a smoky base that infuses the entire pot. A blend of onion, bell pepper, and celery—the aromatic trinity of Southern cooking—builds layers of flavor. Sherry wine deglazes the pot, bringing a hint of sweetness, while a roux thickens the broth to creamy perfection. Fresh corn and succulent shrimp are added to the simmering mixture, creating a hearty soup that bursts with Cajun spices and finishes with green onions and parsley for freshness. This bisque is perfect for cool nights, special occasions, or anytime you want to bring the taste of New Orleans home.

INGREDIENTS
  • Bacon: 1/2 lb, chopped and cooked until crisp
  • Yellow onion: 1 medium, diced (1 cup)
  • Bell pepper: 1/2, diced
  • Celery: 2 stalks, diced
  • Garlic: 4 cloves, minced
  • Sherry cooking wine: 1/4 cup, for deglazing
  • All-purpose flour: 1/2 cup, for the roux
  • Butter: 8 tbsp (1 stick), melted into the base
  • Shrimp stock: 4 cups, for depth of flavor
  • Water: 1.5 cups, to adjust consistency
  • Medium raw shrimp: 1.5 lbs, peeled and deveined
  • Corn: 4 ears (or 2-3 cups of kernels)
  • Heavy cream: 2 cups, for richness
  • Cajun seasoning: 1 tbsp, for authentic spice
  • Salt and pepper: To taste
  • Green onions: 2-4, chopped
  • Fresh parsley: 1 bunch, chopped
INSTRUCTIONS
Step 1:
In a Dutch oven, cook chopped bacon over medium heat until crisp. Drain excess grease, leaving about 1 tablespoon in the pot.
Step 2:
Add diced onion, bell pepper, and celery. Cook until softened, then add minced garlic and sauté for 1 minute.
Step 3:
Deglaze the pot with sherry wine, scraping up browned bits. Add butter and melt completely.
Step 4:
Sprinkle flour over vegetables, stirring constantly to form a roux. Cook for about 5 minutes, or until golden.
Step 5:
Gradually whisk in shrimp stock and water. Simmer for 20 minutes, stirring occasionally.
Step 6:
Add shrimp, corn, heavy cream, Cajun seasoning, salt, and pepper. Cook until shrimp turn pink and are cooked through.
Step 7:
Stir in green onions and parsley. Serve hot, garnished with extra parsley and green onions if desired.
Serving and Storage Tips
  • Best served fresh, but can be refrigerated for up to 3 days.
  • Reheat gently on the stovetop to avoid curdling the cream.
Helpful Notes
  • To make shrimp stock, simmer shrimp shells with water, onion, and garlic for 20-30 minutes.
  • Adjust the level of Cajun seasoning to your taste for a milder or spicier bisque.

Tips from Well-Known Chefs

  • Chef’s Tip: Roast corn kernels for a deeper, caramelized flavor before adding to the bisque.
Perfect Pairings for Shrimp & Corn Bisque

Pair this bisque with crusty French bread, a crisp salad, or a light Chardonnay. The creamy, savory flavors complement fresh greens and a crisp wine beautifully.

Customizing Your Bisque

Add crab meat, lobster, or a splash of hot sauce to make the dish your own. Adjust the seasoning with fresh herbs or additional spices to taste.

FAQs

Can I use frozen shrimp?

Yes, thaw frozen shrimp thoroughly before adding to ensure even cooking.

What if I don't have sherry?

Substitute with white wine or apple cider vinegar for a similar effect.

Can I make it gluten-free?

Use a gluten-free flour or cornstarch to thicken the bisque.

What other vegetables work well?

Carrots or leeks can be added for extra flavor and color.

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Conclusion

Rich and comforting, this New Orleans Shrimp & Corn Bisque delivers all the flavors of Cajun cooking in a creamy, satisfying bowl. Crisp bacon, sautéed vegetables, and a splash of sherry set the stage for this luxurious soup. The roux thickens the broth, while fresh corn kernels and tender shrimp add texture and sweetness. Heavy cream and Cajun spices bring depth, making each spoonful indulgent yet balanced. Perfect for special occasions or weeknight meals, this bisque can be customized with extra heat, more veggies, or your preferred seafood. Enjoy it with crusty French bread or a light salad for a complete meal.

Shrimp & Corn Bisque

A rich and creamy bisque with Cajun shrimp, fresh corn, and bacon flavor, perfect for cozy nights.

Prep Time
20 Minutes
Cook Time
45 Minutes
Total Time
65 Minutes

Category: Hearty Mains

Difficulty: Intermediate

Cuisine: Cajun/Creole

Yield: 6 Servings (One large pot)

Dietary: ~

Ingredients

01 1/2 lb bacon, chopped.
02 1 medium yellow onion, diced (1 cup).
03 1/2 bell pepper, diced.
04 2 stalks celery, diced.
05 4 garlic cloves, minced.
06 1/4 cup sherry cooking wine.
07 1/2 cup all-purpose flour.
08 8 tbsp butter (1 stick).
09 4 cups shrimp stock.
10 1.5 cups water.
11 1.5 lbs medium raw shrimp, peeled and deveined.
12 4 ears of corn, kernels removed (2-3 cups).
13 2 cups heavy cream.
14 1 tbsp Cajun seasoning.
15 Salt and pepper, to taste.
16 2-4 green onions, chopped.
17 1 bunch fresh parsley, chopped.

Instructions

Step 01

In a Dutch oven over medium heat, cook the chopped bacon until crispy. Remove excess grease, leaving about 1 tablespoon in the pot.

Step 02

Add the diced onion, bell pepper, and celery to the pot. Sauté until the vegetables are softened, then add minced garlic and cook for 1 minute.

Step 03

Deglaze the pot with the sherry cooking wine, scraping up any browned bits. Add the butter and melt completely.

Step 04

Sprinkle the flour over the vegetables, stirring constantly to create a roux. Continue cooking for 5 minutes until the roux is golden brown.

Step 05

Gradually whisk in the shrimp stock, followed by the water. Bring the mixture to a simmer and cook for 20 minutes, stirring occasionally.

Step 06

Add the peeled and deveined shrimp, corn kernels, heavy cream, Cajun seasoning, salt, and pepper. Stir well and simmer until the shrimp turn pink and are fully cooked.

Step 07

Stir in the chopped green onions and parsley. Adjust seasoning as needed.

Step 08

Serve the bisque hot, garnished with additional parsley and green onions if desired.

Notes

  1. For extra flavor, add a splash of hot sauce or additional Cajun seasoning.
  2. Use fresh or frozen corn for added texture and sweetness.
  3. Shrimp stock can be made by simmering shrimp shells with water, onion, and garlic for 20-30 minutes.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 600
  • Total Fat: 40 g
  • Total Carbohydrate: 30 g
  • Protein: 25 g