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Louisiana Shrimp and Corn Bisque Recipe

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3.9 from 9 reviews

This Louisiana Shrimp and Corn Bisque is a rich, creamy, and flavorful seafood soup combining crispy bacon, sautéed vegetables, fresh shrimp, and sweet corn with Cajun seasoning. Made with a roux base and simmered to perfection, it’s a comforting dish perfect for gatherings or a cozy meal.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Louisiana Creole

Ingredients

Proteins

  • 1½ pounds medium raw shrimp (41/50 or similar size), peeled and deveined
  • ½ pound bacon, chopped

Vegetables & Herbs

  • 1 medium yellow onion (about 1 cup, finely chopped)
  • ½ bell pepper (any color, about ½ cup, finely chopped)
  • 2 stalks celery (about ½ cup, finely chopped)
  • 4 ears of corn (2-3 cups of kernels)
  • 2-4 green onions (½ cup chopped + extra for garnish)
  • 1 bunch fresh parsley (¼ cup chopped + extra for garnish)
  • 4 cloves garlic, minced

Liquids & Dairy

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

Dry Ingredients & Seasonings

  • ½ cup all-purpose flour
  • 1 tablespoon Cajun seasoning (or to taste)
  • Salt, black pepper, or additional Cajun seasoning (to taste)

Instructions

  1. Prep: Finely chop onion, bell pepper, celery, green onions, and parsley. Mince garlic. Remove corn kernels from cobs. Chop bacon. Peel and devein shrimp, pat dry, and season evenly with Cajun seasoning. Refrigerate shrimp until ready to use. Measure all other ingredients.
  2. Crisp: Heat a large Dutch oven over medium heat and cook chopped bacon for about 8 minutes until starting to crisp, stirring occasionally. Drain all but about 1 tablespoon of bacon grease.
  3. Sauté: Reduce heat to medium-low. Add onion, bell pepper, and celery to the bacon in the pot and sauté for about 5 minutes until vegetables are softening. Add minced garlic and cook for 1 minute while stirring.
  4. Deglaze: Pour in sherry cooking wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer for 1-2 minutes to let the alcohol burn off.
  5. Roux: Add butter to the pot and melt. Sprinkle flour over the bacon and vegetables, cooking and stirring for about 5 minutes until the flour darkens slightly and the mixture thickens and clumps.
  6. Simmer: Slowly whisk in shrimp stock a little at a time to avoid lumps. Add 1½ cups water and mix well. Stir in half of the chopped parsley and green onions. Bring to a boil, then reduce to a low simmer and cook uncovered for 20 minutes, skimming off any fat or foam that rises. Stir occasionally to prevent sticking.
  7. Cook: Add seasoned raw shrimp, corn kernels, and warmed heavy cream to the pot. Stir in the remaining parsley and green onions or reserve for garnish. Bring back to a simmer and cook for 5 minutes until shrimp turn pink and are fully cooked.
  8. Finish: Taste the bisque and adjust seasoning with salt, black pepper, or extra Cajun seasoning as needed.
  9. Serve: Serve hot, garnished with additional fresh parsley and green onions if desired.

Notes

  • Use shrimp stock for best flavor, but chicken, vegetable, or seafood stock can be substituted.
  • Adjust Cajun seasoning to your preferred spice level—start with less and add more as needed.
  • Warming the heavy cream before adding prevents curdling.
  • Skimming fat or foam during simmering keeps the bisque clear and smooth.
  • This bisque can be made ahead; flavors deepen when refrigerated overnight.
  • Serve with crusty bread or over rice for a heartier meal.

Find it online: https://cheftinaskitchen.com/louisiana-shrimp-and-corn-bisque-recipe/