New Orleans Shrimp and Corn Bisque Recipe
This New Orleans Shrimp and Corn Bisque is a creamy, flavorful Southern classic packed with tender shrimp, sweet corn, and a rich base infused with cajun seasoning, bacon, and sherry. Perfect for cozy dinners or festive gatherings, this bisque offers a taste of vibrant New Orleans culinary culture with a luscious texture and robust flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Southern, Cajun, New Orleans
Ingredients
Scale
Meat and Seafood
- ½ pound bacon
- 1½ pounds medium raw shrimp (41/50 size), peeled, deveined, seasoned with 1 tablespoon cajun seasoning
Vegetables and Herbs
- 1 medium yellow onion, finely chopped (1 cup)
- ½ bell pepper (any color), diced (½ cup)
- 2 stalks celery, diced (½ cup)
- 4 cloves garlic, minced
- 4 ears of corn, kernels removed (2–3 cups)
- 2–4 green onions, finely chopped (½ cup, divided)
- 1 bunch fresh parsley, finely chopped (¼ cup, divided)
Liquids and Dairy
- ¼ cup cooking sherry (or white wine/broth substitute)
- 8 tablespoons butter (1 stick, or ½ cup)
- 4 cups shrimp stock (or chicken/vegetable/seafood stock)
- 1½ cups water
- 2 cups heavy cream, warmed
Other
- ½ cup all-purpose flour
- Salt and black pepper to taste
- 1 tablespoon cajun seasoning (adjust to taste)
Instructions
- Prep: Chop all vegetables including onion, bell pepper, celery, garlic, parsley, and green onions. Remove kernels from the corn ears. Season the peeled and deveined shrimp with cajun seasoning to infuse flavor.
- Crisp Bacon: In a large Dutch oven over medium heat, cook the bacon until it becomes crisp. Once done, drain the bacon on paper towels, but leave 1 tablespoon of the bacon grease in the pot for added flavor.
- Sauté Vegetables: Add the chopped onion, bell pepper, and celery to the bacon grease in the pot. Sauté these vegetables for about 5 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Deglaze the Pot: Pour in the cooking sherry, scraping the browned bits off the bottom of the pot with a wooden spoon. Allow it to simmer for 1-2 minutes to concentrate the flavors.
- Create Roux: Melt the butter in the pot, then sprinkle the flour evenly over the cooked vegetables and bacon. Cook while stirring continuously for about 5 minutes, until the mixture turns golden and forms clumps. This forms the base that will thicken the bisque.
- Simmer Broth: Gradually whisk in the shrimp stock and water to the roux mixture to avoid lumps. Add half of the chopped parsley and green onions. Let the soup simmer uncovered for 20 minutes, occasionally skimming off any foam that forms on the surface.
- Cook Shrimp and Corn: Stir in the seasoned shrimp, corn kernels, and warmed heavy cream. Add the remaining parsley and green onions. Continue simmering until the shrimp turn pink and opaque, approximately 5 minutes, ensuring the shrimp are cooked perfectly and flavors meld.
- Season to Taste: Taste the bisque and adjust seasoning with salt, black pepper, or additional cajun seasoning as desired to achieve a balanced flavor profile.
- Serve: Garnish the bisque with extra parsley, green onions, and reserved bacon pieces. Serve hot with crusty bread to soak up the luscious soup for a perfect Southern meal experience.
Notes
- Use fresh shrimp for the best flavor, but frozen can be used if thawed properly.
- If cooking sherry is unavailable, dry white wine or seafood/chicken broth are good substitutes.
- The cajun seasoning level can be adjusted to make the bisque milder or spicier based on preference.
- Homemade shrimp stock enhances the depth of flavor but store-bought stock works fine as well.
- For a thinner bisque, reduce the amount of flour or increase the stock/water accordingly.
- Serve with crusty French bread or baguette for the classic Southern eating experience.
Keywords: Shrimp Bisque, Corn Bisque, New Orleans Recipes, Cajun Soup, Southern Comfort Food, Seafood Soup, Creamy Bisque