Louisiana Shrimp Corn Bisque

Growing up on the Gulf Coast, Louisiana shrimp and corn bisque was the ultimate comfort food for special family gatherings and holidays. This recipe brings together the sweet richness of local corn and juicy shrimp in a creamy Cajun-spiced soup that is both elegant and soul-warming. Serve it as a show-stopping starter for parties or as a hearty main dish for cozy nights in.

I have fond memories of my mother simmering this bisque for hours while the scent filled our house and every spoonful still tastes like home to me.

Ingredients

• Medium raw shrimp: Bright flavor and tender texture Look for shrimp with clear shells and a clean sea smell
• Fresh corn kernels: Their natural sweetness gives the bisque balance Use corn on the cob for best flavor or good quality frozen as backup
• Yellow onion celery and bell pepper: Known as the Cajun trinity these add depth and savoriness Choose firm fresh vegetables with vibrant colors
• Sherry cooking wine: Adds subtle sweetness and complexity Seek out a bottle with no added sugar to avoid cloying results
• Butter and flour: Classic roux base for thickening Use unsalted butter for best control over seasoning
• Bacon: Smoky savory undertone Look for thick cut bacon for hearty pieces
• Garlic: Adds punchy aroma Use fresh cloves rather than jarred
• Chicken seafood or vegetable stock: A flavorful liquid backbone Homemade or high-quality low-sodium options are best
• Heavy cream: Gives the soup its signature creamy texture Warm before using to prevent curdling
• Parsley and green onions: For color brightness and garnish Always pick fresh and fragrant bunches
• Cajun or black pepper seasoning: Delivers signature heat and flavor Check the ingredient list for freshness and salt levels

Step-by-Step Instructions

Prep the Ingredients:

Finely chop onion bell pepper and celery into even pieces for even cooking Slice green onions and chop parsley Mince garlic Remove corn kernels from the cob for the freshest pop of sweetness Cut bacon into small bits Peel and devein shrimp making sure they are dry and seasoned evenly with Cajun spice

Crisp the Bacon:

Place chopped bacon in a heated large Dutch oven over medium heat Stir for about eight minutes until the fat renders and the bacon bits are just crisp Do not rush this step as the bacon adds a deep smoky base Spoon off excess fat leaving just enough to coat the pan

Sauté the Aromatics:

Turn heat to medium low and add onion bell pepper and celery Sauté gently with bacon for about five minutes stirring occasionally to soften the vegetables Add garlic and stir for one more minute to heighten its fragrance

Deglaze the Pot:

Pour in the sherry to loosen the flavorful browned bits stuck to the bottom Scrape thoroughly with a wooden spoon Simmer one to two minutes to mellow out the alcohol but keep the depth of flavor

Make the Roux:

Add butter and let it fully melt over the veggies and bacon Sprinkle in the flour and stir constantly for about five minutes until the mixture thickens and shows a light golden hue This step builds the creamy body of the bisque

Add Liquids and Simmer:

Gradually pour in the shrimp stock whisking as you go to avoid lumps Stir in water plus half each of parsley and green onions Bring to a gentle boil then turn to a low simmer Skim off any foamy bits that gather on top Simmer uncovered about twenty minutes stirring now and then

Cook the Shrimp and Corn:

Stir in seasoned shrimp corn kernels and warm heavy cream Add the rest of your fresh herbs or save some for garnish Let the soup come back to a gentle simmer and cook for five minutes The shrimp should curl and turn pink never overcook as they can get rubbery

Finish and Serve:

Taste the bisque and adjust to your liking with more seasoning if needed Ladle into bowls and top with extra parsley and green onions if you wish Enjoy steaming hot

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The corn in this recipe always brings me back to picking sweet summer cobs with my grandmother Her secret was always using the freshest possible ears for the best flavor The hint of sherry also reminds me of the adults quietly enjoying the bisque before Thanksgiving dinner officially started

Storage Tips

Cool leftover bisque completely before storing Use shallow containers to speed up cooling This soup keeps well in an airtight container in the fridge for up to three days For longer storage freeze in single-serve portions for up to three months and thaw in the fridge before gently reheating

Ingredient Substitutions

If shrimp is unavailable try using lump crab or even shredded rotisserie chicken for a different twist For corn you can substitute high quality frozen kernels when fresh is not in season Use heavy cream for richness or try half and half for a lighter version If you avoid alcohol swap sherry for an extra splash of stock and a touch of apple cider vinegar for brightness

Serving Suggestions

Serve your bisque in warmed bowls to keep it piping hot A sprinkle of parsley or green onion brightens each portion If you want to impress guests ladle the soup over a scoop of steamed rice or alongside crusty French bread to soak up every drop

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Cultural Roots

This classic Louisiana dish comes straight from the melding of French Cajun and Creole influences It is often served during festive gatherings along the Gulf Coast and is prized for its balance of coastal seafood and farm-fresh produce It has become a festival staple from New Orleans to the bayous

Recipe FAQs

→ What type of shrimp works best for this dish?

Medium-sized shrimp (like 41/50 count) are ideal as they cook quickly and stay tender. Large shrimp may be cut into bite-sized pieces for even cooking.

→ How can I achieve a creamy bisque texture?

The combination of a butter-based roux and warm heavy cream whisked into the soup creates a rich, smooth base. Avoid boiling after adding cream to prevent separation.

→ Can I make this bisque in advance?

Yes, prepare through the simmering step and refrigerate. Add shrimp, corn, and cream when reheating for best texture and flavor.

→ What garnishes work well for serving?

Freshly chopped parsley and green onions add color and brightness. A sprinkle of Cajun seasoning or a dash of hot sauce offers extra zest.

→ How should leftovers be stored?

Cool completely and store in airtight containers in the refrigerator for up to three days, or freeze for up to three months.

→ What can I serve alongside this bisque?

Crusty French bread or a simple garden salad complement the rich, creamy flavors wonderfully.