This New Orleans Shrimp and Corn Bisque is a creamy, warm hug in a bowl! It’s filled with tender shrimp and sweet corn, bringing a taste of the South to your kitchen.
Make sure to have some crusty bread nearby to soak up every last drop. Trust me, you’ll want to savor all that delicious goodness! 😊
I love how easy it is to whip this up on a chilly evening. Just simmer, blend, and enjoy a bowl that feels like a party in your mouth!
Key Ingredients & Substitutions
Shrimp: Use large shrimp for this dish as they are meaty and hold up well in the bisque. If you’re looking for a substitution, cooked canned shrimp will do in a pinch, though they won’t have the same fresh taste.
Corn: Fresh corn adds a bright sweetness, but frozen corn works just as well and is super convenient. If corn isn’t available, diced bell peppers or peas can add sweetness to the dish.
Bacon: Bacon adds a delicious smoky flavor. You can substitute it with turkey bacon for a lighter version or leave it out entirely for a vegetarian bisque—just add some olive oil to enhance the richness!
Seafood stock: If you’re not using seafood stock, chicken broth is a tasty alternative. You could also make your own stock with shrimp shells to keep that seafood flavor.
Heavy cream: For a lighter option, half-and-half or whole milk can work, though the bisque won’t be quite as rich and creamy. Dairy-free options like coconut milk will add a unique twist!
How Do I Get the Bisque Creamy and Smooth?
The key to a creamy bisque is the blending process. Here’s how to nail it:
- Once you’ve simmered the soup for 15-20 minutes, let it cool slightly before blending to avoid splashing hot liquid.
- Blending half of the soup creates that silky texture. A good immersion blender can make this step easy, letting you blend directly in the pot.
- Be careful not to over-blend; a little texture from the corn and shrimp is delightful!
After blending, returning the mixture to the pot and stirring allows for even creaminess throughout the entire bisque.
New Orleans Shrimp and Corn Bisque
Ingredients You’ll Need:
Main Ingredients:
- 1 lb large shrimp, peeled and deveined, tails on
- 4 cups corn kernels (fresh or frozen)
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon Cajun or Creole seasoning, divided
- 4 cups seafood stock or chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 2 green onions, thinly sliced for garnish
- Optional: hot sauce, to taste
How Much Time Will You Need?
This delicious New Orleans Shrimp and Corn Bisque will take about 15 minutes for preparation and about 30 minutes for cooking. Total time: around 45 minutes from start to finish. Perfect for a cozy evening meal!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to remove the bacon pieces and set them aside. It’s okay to leave the bacon fat in the pot, as it will add flavor to your bisque.
2. Sauté Aromatics:
Add the butter and olive oil to the bacon fat in the pot. Once melted and hot, toss in the chopped onion, green bell pepper, celery, and garlic. Cook while stirring often until the vegetables are soft and translucent, about 5-7 minutes. Your kitchen will smell amazing!
3. Add Seasonings and Flour:
Stir in the smoked paprika and half of the Cajun seasoning. Sprinkle the flour over the vegetables and stir well to coat everything. Cook for about 2 minutes, stirring constantly, which helps cook out the raw flour taste.
4. Add Liquids and Corn:
Gradually pour the seafood stock into the pot while stirring to avoid lumps. Then, add the corn kernels. Bring the mixture to a simmer and let it cook for about 15-20 minutes. This will allow the flavors to blend and the bisque to thicken slightly.
5. Blend Bisque Base:
Carefully transfer about half of the soup mixture to a blender and puree until smooth (you can also use an immersion blender right in the pot for a chunkier texture). Return the blended portion back to the pot and stir to combine. This is what makes it creamy!
6. Add Cream and Shrimp:
Next, stir in the heavy cream and bring the soup back to a low simmer. Season the shrimp with the remaining Cajun seasoning, salt, and pepper. In a skillet over medium-high heat, sear the shrimp until they turn pink and are cooked through, about 2 minutes per side.
7. Finish Soup:
Add the seared shrimp and crispy bacon to the bisque. Taste and adjust the seasoning with salt, pepper, and optional hot sauce for a little kick!
8. Serve:
Ladle the bisque into bowls and garnish with sliced green onions. Serve hot with some crusty bread on the side for dipping. Enjoy every delicious bite!
Now you’ve got a cozy taste of New Orleans right in your home! This creamy shrimp and corn bisque is not only comforting but also full of bold Southern flavors and tender seafood. Enjoy!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Frozen shrimp works perfectly fine. Just make sure to thaw them completely before cooking. You can do this by leaving them in the fridge overnight or submerging them in cold water for about 15 minutes.
How Can I Make This Dish Vegetarian?
To turn this bisque into a vegetarian delight, simply omit the shrimp and bacon. Replace the chicken broth with vegetable stock and add extra vegetables like zucchini or mushrooms for added texture and flavor.
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of cream if needed to refresh the consistency.
Can I Make This Dish Ahead of Time?
Yes! You can make the bisque up to 2 days in advance. Just cook it, let it cool, and refrigerate. When you’re ready to serve, reheat it slowly on the stove, adding the shrimp just before serving to keep them tender.
