Shrimp and Corn Bisque – Do you ever taste something that just sticks with you? Like, years later, you still think about it and try to recreate it in your kitchen? That’s exactly how I feel about this shrimp and corn bisque.
I had it for the first time at a little restaurant during a weekend trip to New Orleans. It was one of those places where the tables wobble, the ceiling fans creak, and the food just blows your mind. The bisque was creamy, rich, and had that perfect balance of smoky, sweet, and spicy. Honestly, I didn’t even care that I dripped some on my shirt—it was that good.
Now, every time I make this recipe, I’m transported back to that little café. It’s warm, comforting, and feels like a hug in a bowl. Perfect for when you need something cozy—or when you just want to show off your cooking skills.
Why You’ll Love This Shrimp and Corn Bisque Recipe?
This isn’t your average soup, let’s get that straight. It’s got layers of flavor that come together in the most satisfying way. Smoky bacon, sweet bursts of corn, perfectly tender shrimp, and that little kick of Cajun seasoning—it’s the kind of dish that makes you want to slow down and savor every spoonful.
But here’s the thing—it’s surprisingly easy to make. Sure, there’s some chopping and stirring involved, but nothing you can’t handle. Plus, it’s versatile! Serve it as a starter for a fancy dinner party or make it the main course with a big chunk of crusty bread. Either way, it’s a winner.
Ingredient Notes:
Every ingredient in this shrimp and corn bisque plays a role. Here’s why they matter:
- Bacon: Smoky, crispy, and the ultimate flavor booster. You’ll use the grease to sauté the veggies, so nothing goes to waste.
- Shrimp Stock: This is what gives the bisque its seafood punch. If you can’t find it, chicken or veggie stock will do, but shrimp stock is worth the effort.
- Fresh Corn: Sweet, crunchy, and adds a pop of texture. Frozen works in a pinch, but fresh is where it’s at.
- Shrimp: Medium-sized shrimp cook quickly and absorb all that Cajun goodness. Make sure to season them well!
- Cajun Seasoning: The secret ingredient that ties everything together. Adjust the amount depending on how spicy you like it.
- Heavy Cream: Rich, creamy, and totally indulgent. This is what makes the bisque feel fancy.
- Sherry: Adds depth and a subtle sweetness. Don’t have sherry? A splash of white wine works, too.
How To Make Shrimp and Corn Bisque?
Making this bisque might look a little intimidating, but trust me—it’s not. Just take it one step at a time, and you’ll be golden.
- Prep Everything First:
This is one of those recipes where having everything chopped, measured, and ready to go makes life so much easier. Dice your veggies, cut the bacon, peel and devein the shrimp, and slice the corn off the cob. (Pro tip: do the corn in a big bowl to catch the kernels—you’ll thank me later.) - Cook the Bacon:
Heat a big Dutch oven over medium heat and toss in the bacon. Cook until it’s crispy, stirring occasionally. Then drain off most of the grease—leave about a tablespoon because that stuff is liquid gold. - Sauté the Veggies:
Add the onion, bell pepper, and celery to the pot and cook them in the bacon grease. Let them soften for about 5 minutes, then add the garlic and cook for another minute. Your kitchen will smell amazing at this point. - Deglaze the Pot:
Pour in the sherry (or white wine) and scrape up all the browned bits stuck to the bottom of the pot. That’s called the fond, and it’s where so much flavor lives. Simmer for a minute or two to burn off the alcohol. - Make the Roux:
Add the butter and let it melt completely. Sprinkle the flour over the veggies and stir until you have a thick paste. Cook for about 5 minutes, stirring constantly, until the roux turns golden and smells nutty. - Simmer the Stock:
Slowly whisk in the shrimp stock, a little at a time, to avoid lumps. Add water, parsley, and green onions, and bring it all to a boil. Reduce the heat to low and let it simmer for about 20 minutes. Skim off any foam or fat that rises to the surface. - Add the Shrimp and Corn:
Stir in the shrimp, corn, and warm heavy cream. Add the remaining parsley and green onions, saving a bit for garnish. Let it simmer for about 5 minutes, just until the shrimp turn pink and are cooked through. - Taste and Adjust:
This is the fun part. Taste your bisque and adjust the seasoning—more salt, pepper, or Cajun spice, whatever it needs. - Serve and Enjoy:
Ladle the bisque into bowls, garnish with parsley or green onions, and serve it hot. Don’t forget some crusty bread for dipping—it’s basically mandatory.
Want To Save This Recipe?
Storage Options:
- Refrigerate: Store any leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop to keep the shrimp tender.
- Freeze: If you’re planning to freeze it, do so before adding the shrimp and cream. Thaw it in the fridge overnight, then add the shrimp and cream when reheating.
Variations and Substitutions:
Want to shake things up? Here are a few ideas:
- Seafood Twist: Add scallops, crab, or even lobster for a more luxurious bisque.
- Spice It Up: A pinch of cayenne or a few dashes of hot sauce can bring some heat.
- Vegetarian Option: Skip the bacon and shrimp, and use vegetable stock for a creamy corn bisque.
- Dairy-Free: Swap the cream for coconut milk for a slightly sweeter, dairy-free version.
What to Serve with Shrimp and Corn Bisque?
This bisque is great on its own, but these pairings make it even better:
- Crusty Bread: For soaking up every last bit of that creamy broth.
- Side Salad: A light, tangy salad balances the richness perfectly.
- Roasted Veggies: Charred zucchini or asparagus make excellent sides.
Frequently Asked Questions:
Can I use frozen shrimp?
Absolutely! Just thaw them completely and pat them dry before seasoning.
Can I make shrimp stock at home?
Yes! Simmer shrimp shells with water, onion, garlic, and bay leaves for 30 minutes. Strain and use.
Can I make this ahead of time?
Definitely. Make the base ahead, then add the shrimp and cream when you’re ready to serve.
There you have it—shrimp and corn bisque that’s as comforting as it is impressive. If you give it a try, let me know how it turns out! Did you add your own twist? I’d love to hear about it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Shrimp and Corn Bisque
Ingredients
Base Ingredients:
- ½ pound bacon chopped
- 1 medium yellow onion finely chopped (1 cup)
- ½ bell pepper finely chopped (any color, ½ cup)
- 2 stalks celery finely chopped (½ cup)
- 4 cloves garlic minced
Bisque Components:
- ¼ cup sherry cooking wine
- 8 tablespoons butter 1 stick or ½ cup
- ½ cup all-purpose flour
- 4 cups shrimp stock or chicken, vegetable, or seafood stock
- 1½ cups water
- 1½ pounds medium raw shrimp peeled, deveined, seasoned with Cajun spice
- 4 ears fresh corn or 2–3 cups kernels
- 2 cups heavy cream warmed
Seasonings and Garnishes:
- 2 –4 green onions chopped
- 1 bunch fresh parsley finely chopped
- 1 tablespoon Cajun seasoning or to taste
- Salt and black pepper to taste
Instructions
Preparation:
- Begin by preparing all ingredients. Finely chop the onion, bell pepper, celery, green onions, and parsley. Mince the garlic and slice the kernels from the corn. Chop the bacon into small pieces. Peel, devein, and pat dry the shrimp, seasoning them with Cajun spice. Set the shrimp in the refrigerator. Measure out the remaining ingredients for efficiency.
Cook the Bacon:
- Heat a large Dutch oven over medium heat. Add the chopped bacon and cook until it begins to crisp, about 8 minutes. Stir occasionally to ensure even cooking. Drain excess grease, leaving approximately 1 tablespoon in the pot.
Sauté the Vegetables:
- Reduce the heat to medium-low and add the onion, bell pepper, and celery to the pot with the bacon. Sauté for approximately 5 minutes, or until the vegetables soften. Stir in the minced garlic and cook for an additional minute.
Deglaze with Sherry:
- Pour in the sherry cooking wine, scraping the bottom of the pot to release browned bits (fond). Simmer for 1–2 minutes, allowing the alcohol to evaporate and the flavors to meld.
Prepare the Roux:
- Add the butter to the pot and allow it to melt completely. Sprinkle in the flour, stirring constantly to form a thick paste. Cook the roux for approximately 5 minutes, until it develops a light golden color and a nutty aroma.
Incorporate the Stock:
- Gradually whisk in the shrimp stock, adding it in small amounts to ensure a smooth consistency. Stir in 1½ cups of water, along with half the parsley and half the green onions. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow it to cook uncovered for 20 minutes, skimming any foam or fat that rises to the surface.
Add Shrimp, Corn, and Cream:
- Stir in the seasoned shrimp, corn kernels, and warmed heavy cream. Add the remaining parsley and green onions, reserving some for garnish if desired. Return the pot to a gentle simmer and cook for an additional 5 minutes, or until the shrimp are fully cooked and pink.
Final Seasoning and Serving:
- Taste the bisque and adjust the seasoning with additional salt, black pepper, or Cajun seasoning as needed. Ladle the bisque into serving bowls, garnishing each with parsley or green onions. Serve hot with crusty bread or your preferred side.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
