This New Orleans Shrimp and Corn Bisque is a warm, creamy delight packed with juicy shrimp and sweet corn. It’s like a hug in a bowl, perfect for any day!
I love how the flavors blend together to make every spoonful comforting. Serve it with some crusty bread, and trust me, you won’t want to share! 🥖
Key Ingredients & Substitutions
Shrimp: Fresh medium shrimp bring great flavor, but you can use frozen shrimp for convenience. Just ensure they’re thawed properly before use.
Bacon: I love the smoky flavor of traditional bacon in this bisque. However, for a healthier option, turkey bacon or even a plant-based alternative will work just as well.
Corn: Fresh corn gives a sweet, crisp texture to the bisque. If it’s out of season, use frozen corn; canned corn can also work but tends to be softer.
Seafood Stock: If seafood stock isn’t available, chicken stock or vegetable stock can be great substitutes. The flavor will slightly change, but it will still be delicious!
Heavy Cream: To lighten things up, you can use half-and-half or a blend of milk and Greek yogurt. Just keep in mind that this might affect the creaminess.
How Do You Make the Perfect Roux?
The roux is a key element for thickening this bisque. Here’s how to nail it:
- In the pot with bacon drippings, sprinkle flour over sautéed vegetables.
- Keep stirring constantly for about 2 minutes; this helps cook out the raw flour taste.
- Be careful not to let the roux burn; it should remain a light golden color.
This technique creates a smooth base and adds depth to your bisque’s flavor. Enjoy the comforting results! 🌽🍤
New Orleans Shrimp and Corn Bisque
Ingredients You’ll Need:
For The Bisque:
- 1 pound medium shrimp, peeled and deveined
- 4 slices bacon, chopped
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 small leek, cleaned and sliced
- 2 cloves garlic, minced
- 2 cups fresh corn kernels (about 2 ears)
- 1/4 cup all-purpose flour
- 4 cups seafood stock or chicken stock
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon smoked paprika
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh green onions, sliced
- Hot sauce (optional)
For Serving:
- Crusty bread, for serving
How Much Time Will You Need?
This delightful bisque takes about 30 minutes to prepare and cook. It’s quick enough for a weeknight dinner but special enough for guests. Gather your ingredients, and let’s get cooking!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by heating a large pot or Dutch oven over medium heat. Cook the chopped bacon until it’s crispy, which should take about 5-7 minutes. Once crispy, use a slotted spoon to remove the bacon and place it on a plate lined with paper towels. Leave the bacon drippings in the pot for flavor!
2. Sauté the Vegetables:
In the same pot, add the unsalted butter to the bacon drippings. Once the butter has melted, toss in the chopped onion and sliced leek. Sauté these for about 4-5 minutes until they are softened and fragrant. Don’t forget to stir occasionally!
3. Add Garlic and Corn:
Next, add the minced garlic and fresh corn kernels to the pot. Cook for an additional 2 minutes, stirring regularly to combine the flavors. The corn should start to brighten in color.
4. Make the Roux:
Sprinkle the flour over your vegetable mixture. Stir constantly for about 2 minutes. This creates a roux that will help thicken your bisque while eliminating any raw flour taste!
5. Add Stock and Simmer:
Now, slowly whisk in your seafood or chicken stock, making sure to break up any lumps. Bring the mixture to a gentle simmer and let it cook for about 10 minutes. It should start to thicken slightly during this time.
6. Stir in Cream and Seasonings:
Once the mixture has thickened, gently stir in the heavy cream and whole milk. Add the smoked paprika, Cajun seasoning, cayenne pepper, salt, and black pepper. Taste and adjust the seasonings to your liking!
7. Add Dill and Green Onions:
Mix in half of the cooked bacon along with the fresh dill and sliced green onions. Give it a good stir to blend everything together!
8. Sauté the Shrimp:
In a separate skillet over medium-high heat, sauté the peeled and deveined shrimp for about 2 minutes per side until they turn pink and opaque. Season to taste with salt, black pepper, and a pinch of Cajun seasoning.
9. Serve the Bisque:
To serve, ladle the creamy bisque into bowls and top each serving with the sautéed shrimp and the remaining crispy bacon. For an extra kick, offer hot sauce on the side.
10. Enjoy!
Serve hot alongside slices of crusty bread for dipping. Enjoy your comforting New Orleans Shrimp and Corn Bisque with family and friends!
Can I Use Frozen Shrimp for This Bisque?
Absolutely! Just make sure to thaw the shrimp completely before using them. You can thaw them in the fridge overnight or place them in a sealed plastic bag and submerge in cold water for a quick thaw.
Can I Make This Bisque Ahead of Time?
Yes, you can prepare the bisque and store it in the fridge for up to 2 days. Just hold off on adding the shrimp until you’re ready to serve. Reheat gently on the stove over low heat to avoid overheating the shrimp.
What’s the Best Way to Store Leftover Bisque?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it slowly on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Substitute Ingredients in This Recipe?
Yes! If you’re out of heavy cream, you can use half-and-half or a mixture of milk and Greek yogurt for a lighter option. Chicken stock can be used instead of seafood stock if necessary, and feel free to swap fresh corn for frozen or canned corn if that’s what you have on hand.