This New Orleans Shrimp and Corn Bisque is a warm hug in a bowl! It combines tender shrimp, sweet corn, and creamy goodness for a comforting treat.
The spices give it a little kick, making it extra special. I love to enjoy it with crusty bread—perfect for dipping and soaking up all that tasty broth!
Key Ingredients & Substitutions
Shrimp: Using large shrimp works best for this bisque, giving you that perfect bite. If you only have medium-sized shrimp, that’s totally fine! For a different twist, you can substitute cooked crab or crawfish if you prefer.
Bacon: Bacon adds a great salty crunch. If you’re looking for a healthier option, turkey bacon works well. For a vegetarian version, you can skip the bacon and use olive oil instead to sauté the vegetables for a lighter flavor.
Corn: Fresh corn is always a delight, but frozen corn is a perfect substitute when fresh isn’t available. Canned corn also works, just be sure to drain it well before adding it to the pot.
Cajun Seasoning: While Cajun seasoning is key for flavor, feel free to adjust the amount to your taste. If you don’t have any, a mix of paprika, onion powder, and cayenne can do the trick.
Heavy Cream: For a lighter option, you can substitute half-and-half or whole milk. If you want a dairy-free alternative, try coconut milk for a rich, creamy consistency with a hint of sweetness.
How Do You Make a Creamy Bisque Without Clumping?
Creating that perfect creamy texture in your bisque requires attention during the cooking process. Here’s how to avoid lumps and achieve that smooth consistency:
- After creating your roux (the mix of flour and fat), make sure to cook it for a couple of minutes to get rid of the raw flour taste.
- When adding the seafood stock, do it gradually while whisking constantly. This will help dissolve any flour lumps and create a smooth base.
- Using an immersion blender allows you to puree the soup right in the pot, giving you control over the creaminess. If using a blender, blend in batches to prevent overflow.
- Finally, stir in the heavy cream after achieving the desired thickness for a silky finish.
Enjoy making your New Orleans Shrimp and Corn Bisque with these handy tips and feel free to personalize it as you like!
New Orleans Shrimp and Corn Bisque
Ingredients You’ll Need:
For the Bisque:
- 1 lb large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 1/2 cup bell pepper, finely chopped (preferably green or red)
- 3 cloves garlic, minced
- 1 tbsp Cajun seasoning (or to taste)
- 1/2 tsp smoked paprika
- 3 tbsp all-purpose flour
- 4 cups seafood stock or chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 2 tbsp green onions, chopped
- Salt and black pepper to taste
- Hot sauce (optional, for added heat)
- Olive oil for cooking
How Much Time Will You Need?
This delightful bisque takes about 30 minutes to prepare and cook. It’s quick enough for a weeknight dinner but special enough to impress your guests!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. When it’s done, remove it with a slotted spoon and set it aside on a paper towel. Leave the delicious bacon fat in the pot for extra flavor!
2. Sauté the Shrimp:
Take the peeled shrimp, and season them with a little salt, black pepper, and half a tablespoon of Cajun seasoning. In a skillet, heat a tiny bit of olive oil and sauté the shrimp until they’re cooked through, which should take about 2 minutes on each side. Once cooked, remove the shrimp and set them aside.
3. Cook the Vegetables:
In the same pot you cooked the bacon, add the butter and let it melt. Pour in the chopped onion, celery, and bell pepper. Cook these veggies until they’re softened, which will take about 5 minutes. Stir often to avoid burning!
4. Create the Roux:
Next, stir in the minced garlic, smoked paprika, the rest of the Cajun seasoning, and the flour. Mix this well and cook for 2-3 minutes. This will help create a roux and cook out the raw flour flavor. Keep stirring!
5. Add the Stock:
Gradually whisk in the seafood stock or chicken broth. Make sure no lumps form. Bring this mixture to a simmer and let it cook for about 10 minutes until the soup thickens a bit.
6. Add the Corn:
Mix in the corn kernels and let the soup simmer for another 5 minutes. This will let the corn flavors blend into the bisque.
7. Blend for Creaminess:
Using an immersion blender, carefully partially puree the soup, keeping some texture. If you don’t have one, pour about half of the soup into a blender, blend until smooth, and then return it to the pot.
8. Stir in the Cream:
Pour in the heavy cream and stir well. Taste your bisque and adjust seasoning with salt, pepper, and hot sauce if you like a little kick.
9. Final Touches:
Add the cooked shrimp and crispy bacon back to the pot. Warm everything gently for 2-3 minutes until heated through.
10. Serve it Up:
Remove the pot from the heat and stir in the chopped fresh parsley and green onions. Serve the bisque hot, garnished with extra parsley and a sprinkle of black pepper. Enjoy with some crusty bread or crackers for dipping!
This creamy, flavorful New Orleans Shrimp and Corn Bisque is sure to become a favorite—enjoy!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Frozen shrimp can be a great time-saver. Just make sure to thaw them completely before cooking. You can do this overnight in the fridge or quickly by placing them in a sealed bag under cold running water.
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it—just make sure to leave out the shrimp until you reheat it to avoid a rubbery texture!
Can I Make This Bisque Ahead of Time?
Yes, you can! Prepare the bisque up to step 8 and store it in the refrigerator. Just add the shrimp and cream when you’re ready to serve. Heat it gently to avoid overcooking the shrimp.
What Can I Substitute for Heavy Cream?
If you prefer a lighter bisque, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free version, coconut milk works well too, providing a unique flavor while still being creamy!
