This New Orleans Shrimp and Corn Bisque is a creamy, dreamy bowl of goodness! With juicy shrimp and sweet corn swimming together, it’s a warming treat that feels like a hug.
Every spoonful is like a little party in your mouth. I love serving it with crusty bread, because let’s face it, who can resist dipping? It’s easy enough for a weeknight yet fancy for guests!
Key Ingredients & Substitutions
Shrimp: Fresh is ideal, but frozen shrimp works too! Just make sure to thaw them beforehand. For a twist, you could swap shrimp with crab or crawfish if you’re feeling adventurous.
Bacon: I love the smoky flavor it brings. If you prefer a healthier option, turkey bacon or even a plant-based bacon alternative can be used. Just cook until crispy!
Corn: Fresh corn gives the best sweetness! If you can’t find fresh, frozen corn is a good substitute. Canned corn could also work, but it’s best to rinse it first to reduce saltiness.
Seafood Stock: Homemade is always a treat, but store-bought works just as well. You can also use chicken broth if seafood stock isn’t available, keeping in mind it will change the flavor slightly.
Heavy Cream & Half-and-Half: For a lighter bisque, you can use whole milk instead of half-and-half, or coconut milk for a dairy-free option.
How Do You Get Perfectly Cooked Shrimp?
Cooking shrimp perfectly is crucial—they can easily turn rubbery! Here’s how to get it right:
- Start by seasoning the shrimp with salt, pepper, and a pinch of Creole seasoning for the best flavor.
- Cook in the hot bacon fat, just 1-2 minutes on each side. When they’re pink and opaque, take them out!
- It’s best to remove them from the pot as soon as they’re cooked to prevent overcooking. They’ll get added back in later.
With these tips, you’ll be well on your way to creating a delightful New Orleans Shrimp and Corn Bisque that impresses everyone! Enjoy your cooking!
New Orleans Shrimp and Corn Bisque
Ingredients You’ll Need:
For the Soup:
- 1 lb large shrimp, peeled and deveined
- 4 ears of fresh corn, kernels cut off the cob (or 3 cups fresh/frozen corn kernels)
- 4 slices thick-cut bacon, diced
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 1 green bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 cup leeks (white and light green parts), sliced thin
- 1 small jalapeño, seeded and minced (optional for spice)
- 4 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1/2 cup half-and-half or milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp smoked paprika
- 1 tsp Creole seasoning (or Cajun seasoning)
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper, to taste
For Garnish:
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh chives or green onions, sliced
- 1 tbsp fresh dill (optional, for garnish)
- 1 tsp Worcestershire sauce
- Juice of 1/2 lemon
- Cooking oil (such as vegetable or canola oil)
How Much Time Will You Need?
This delicious New Orleans Shrimp and Corn Bisque takes around 30 minutes to prepare and cook. It’s quick enough for a weeknight meal but fancy enough for guests!
Step-by-Step Instructions:
1. Prepare the Bacon:
In a large soup pot or Dutch oven, heat over medium heat and cook the diced bacon until it’s crispy. Once done, use a slotted spoon to remove the bacon pieces and set them aside, leaving the rendered fat in the pot. That bacon flavor is essential!
2. Cook the Shrimp:
Season the shrimp with salt, pepper, and a pinch of Creole seasoning. In the same pot with the hot bacon fat, quickly sauté the shrimp for about 1-2 minutes per side until they turn pink and are just cooked. Remove from the pot and set aside to avoid overcooking.
3. Sauté the Vegetables:
Add butter to the pot. Once it’s melted, toss in the onion, celery, bell pepper, leeks, jalapeño (if using), and garlic. Sauté everything until the vegetables soften and become fragrant—this should take about 5-7 minutes.
4. Make the Roux:
Sprinkle the flour over the softened vegetables and stir constantly for 2-3 minutes. This will help cook out the raw flour taste, creating a roux that will thicken our bisque.
5. Add Liquids and Seasonings:
Gradually whisk in the seafood stock or chicken broth to avoid lumps. Add in the Worcestershire sauce, smoked paprika, dried thyme, and some more Creole seasoning. Let it come to a simmer, cooking for about 15 minutes to let the flavors meld together.
6. Add Corn and Cream:
Pour in the corn kernels along with the heavy cream and half-and-half. Continue to simmer gently for another 10 minutes until the bisque has thickened slightly and is gorgeous.
7. Finish the Soup:
Before serving, taste and adjust with salt and pepper as needed. Stir in fresh lemon juice for a touch of brightness and add back the cooked bacon pieces.
8. Serve and Garnish:
Ladle the hot bisque into bowls, arranging the cooked shrimp on top of each serving. Finish with fresh parsley, chives or green onions, and a sprinkle of dill if you like.
9. Enjoy!
For an extra touch, serve with crusty French bread or garlic toast for dipping. Dive into this rich, creamy, and flavorful New Orleans Shrimp and Corn Bisque that perfectly balances the sweetness of shrimp and corn!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can definitely use frozen shrimp! Just be sure to thaw them completely before cooking. Thaw shrimp in the fridge overnight, or quickly in a sealed plastic bag submerged in cold water for about 15-20 minutes.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier the next day! To reheat, warm gently on the stove over low heat, stirring occasionally.
Can I Make This Bisque Spicier?
Absolutely! If you enjoy a kick, consider adding extra jalapeño, or even some cayenne pepper or hot sauce when adding the seasonings. Just be careful to taste as you go to find the perfect heat level for you!
Is There a Vegan Version of This Bisque?
You can create a vegan version by swapping the shrimp for mushrooms or chickpeas and using vegetable broth instead of seafood stock. Replace the cream and half-and-half with coconut milk or a plant-based cream for that creamy texture!