This creamy New Orleans Shrimp and Corn Bisque is a warm hug in a bowl! Packed with sweet corn and juicy shrimp, it brings a taste of the bayou right to your kitchen.
Pair it with some crusty bread for dipping, and you’ll be in comfort food heaven. I love making a big pot and enjoying it all week long—perfect for chilly days!
Key Ingredients & Substitutions
Shrimp: Fresh, large shrimp is ideal for this dish. If you’re looking for a budget-friendly option, frozen shrimp works great too—just ensure it’s thawed and deveined. For a twist, you can also use crab or crawfish if available.
Corn: Fresh corn on the cob gives the best flavor, but frozen corn is a fantastic substitute when fresh isn’t available. Alternatively, canned corn can work in a pinch; just rinse it well to reduce the sodium.
Bacon: The bacon adds a lovely smoky flavor. If you prefer a healthier option, turkey bacon or pancetta can be used. For a vegetarian version, omit the meat and consider adding liquid smoke or smoked paprika for that extra depth.
Heavy Cream: For a lighter option, you can use half-and-half or whole milk, but the bisque will be less rich. Coconut milk can also be a dairy-free alternative that adds a unique flavor, especially for those with dairy restrictions.
How Do You Create a Perfect Roux?
A roux is essential for bringing the bisque together and adding thickness. Here’s how to do it right:
- When the onions, celery, and bell pepper are softened, sprinkle the flour over the vegetables.
- Stir continuously for about 2-3 minutes. This step eliminates the raw flavor of the flour and gets you that nutty aroma.
- The mixture will become paste-like; that means you’re on the right track! Make sure to keep stirring to prevent it from burning.
Remember, cooking it slowly allows the flavors to develop and ensures your bisque has that creamy texture without clumps.
New Orleans Shrimp and Corn Bisque
Ingredients You’ll Need:
For the Main Dish:
- 1 lb large shrimp, peeled and deveined
- 4 cups fresh corn kernels (about 4 ears) or frozen corn, thawed
- 4 slices bacon, chopped
- 1 small onion, finely diced
- 1 celery stalk, finely diced
- 1 small green bell pepper, finely diced
- 3 cloves garlic, minced
- 4 cups seafood stock or chicken broth
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon smoked paprika, plus more for garnish
- 1/2 teaspoon cayenne pepper, adjust to taste
- 1 teaspoon dried thyme
- Salt and black pepper to taste
For Garnishing:
- 2 green onions, thinly sliced
- Fresh parsley, chopped
- Optional: hot sauce, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 40 minutes to cook. So, you’re looking at a total of about 55 minutes to enjoy this delicious bisque hot on your table!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot over medium heat, cook the chopped bacon until it’s crispy. Once it’s done, carefully remove the bacon pieces and set them aside. Make sure to leave the yummy bacon fat in the pot; it adds great flavor!
2. Sauté the Veggies:
Add the butter to the pot with the remaining bacon fat. When it’s melted, stir in the onion, celery, and green bell pepper. Cook the veggies until they’re softened, about 5-7 minutes. This will give your bisque a flavorful base!
3. Add Garlic:
Next, stir in the minced garlic and cook for about a minute until you can smell its delicious aroma. Be careful not to let it burn!
4. Make the Roux:
Sprinkle the flour over the vegetable mixture and stir continuously for 2-3 minutes. This is called making a roux, and it helps thicken your bisque.
5. Add the Stock:
Now, slowly whisk in the seafood stock or chicken broth. Make sure to whisk well to avoid lumps. Bring the mixture to a gentle simmer.
6. Incorporate the Corn and Spices:
Add the corn kernels, smoked paprika, cayenne pepper, dried thyme, salt, and black pepper. Let it simmer for about 15 minutes so all those wonderful flavors blend together.
7. Cook the Shrimp:
While the soup simmers, season the shrimp with a bit of salt, pepper, and a pinch of smoked paprika. In a separate skillet, sauté the shrimp in a little oil or butter over medium-high heat. Cook for about 2 minutes on each side until they’re pink and cooked through. Set them aside when done.
8. Puree the Bisque:
Using an immersion blender (or a regular blender in batches), carefully blend the soup until it reaches a creamy texture. Leave some corn kernels whole for added texture and interest. Be cautious with hot soup!
9. Stir in the Cream:
Add the heavy cream to the blended mixture and stir well. Check the seasoning and adjust if necessary. Remember to warm it through gently—don’t let it boil after adding the cream!
10. Serve and Enjoy:
Pour the bisque into bowls and top with the cooked shrimp, reserved crispy bacon, sliced green onions, and chopped parsley. If you like, sprinkle a bit more smoked paprika on top! Serve it with hot sauce on the side for an extra kick, if desired.
Enjoy your rich, flavorful New Orleans Shrimp and Corn Bisque—a perfect dish to savor the spirit of Louisiana!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can thaw them overnight in the fridge or quickly in a sealed bowl of cold water for about 20-30 minutes.
Can I Substitute the Heavy Cream?
Yes! If you want a lighter option, you can use half-and-half or whole milk, but the bisque will be less rich. Coconut milk is also a great dairy-free alternative that adds a unique flavor.
What’s the Best Way to Store Leftovers?
Store any leftover bisque in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally. You may need to add a splash of broth or cream to restore its creamy texture.
Can I Make This Bisque Ahead of Time?
Yes, you can make the bisque a day in advance. Just let it cool, refrigerate, and reheat gently on the stovetop when ready to serve. However, it’s best to add the shrimp just before serving to keep them tender.