Description

Rich, creamy, and brimming with bold Cajun flavors, this Shrimp and Corn Bisque is a culinary journey to the heart of New Orleans. Each spoonful combines the sweetness of fresh corn, the succulence of shrimp, and the smoky depth of bacon in a velvety base.

Whether served as a starter for a dinner party or the centerpiece of a cozy family meal, this bisque is sure to impress. Its vibrant flavors and comforting texture make it the perfect dish to warm up chilly evenings, bringing a touch of Southern charm to your table.

Ingredients

Units Scale

1/2 pound bacon
1 medium yellow onion, finely chopped
1/2 bell pepper (any color), finely chopped
2 stalks celery, finely chopped
4 cloves garlic, minced
1/4 cup sherry cooking wine (or white wine/broth)
8 tablespoons butter (1 stick)
1/2 cup all-purpose flour
4 cups shrimp stock (or chicken, vegetable, or seafood stock)
1 1/2 cups water
2–4 green onions, finely sliced (divided)
1 bunch fresh parsley, finely chopped (divided)
1 1/2 pounds medium raw shrimp (peeled, deveined, seasoned)
1 tablespoon Cajun seasoning (or to taste)
4 ears of fresh corn (kernels removed, ~2–3 cups)
2 cups heavy cream, warmed
Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare Ingredients: Chop vegetables, mince garlic, remove corn kernels, and season shrimp with Cajun seasoning.
Crisp Bacon: In a large Dutch oven over medium heat, cook bacon pieces for about 8 minutes until crispy. Remove excess bacon grease, leaving about 1 tablespoon.
Sauté Vegetables: Add onion, bell pepper, and celery to the bacon and sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute.
Deglaze: Pour in sherry wine, stirring to scrape any browned bits from the bottom. Simmer for 1-2 minutes to evaporate alcohol.
Make Roux: Melt butter in the pot, then sprinkle in flour. Stir constantly for about 5 minutes until the mixture thickens and darkens slightly.
Add Stock: Gradually whisk in shrimp stock, about ½ cup at a time, ensuring no lumps remain. Add water, half the parsley, and half the green onions. Bring to a boil, then reduce heat to simmer uncovered for 20 minutes.
Cook Shrimp and Corn: Stir in shrimp, corn kernels, heavy cream, and remaining parsley and green onions. Simmer for 5 minutes until shrimp turn pink and are fully cooked.
Season and Serve: Adjust seasoning with salt, pepper, or more Cajun spices. Serve hot, garnished with extra parsley, green onions, and crumbled bacon.

Prep Time: 15 minutes
Cook Time: 50 minutes