Enjoy the warm, rich flavors of New Orleans with this Shrimp and Corn Bisque, a luxurious soup that combines tender shrimp, sweet corn, and Cajun-spiced creaminess. With its velvety texture and comforting taste, this dish is ideal for gatherings or special occasions, bringing a touch of Southern hospitality to your table. This bisque is all about layering flavors, from the smoky crisp bacon to the aromatic trinity of vegetables, simmered in a homemade shrimp stock that elevates every spoonful. Perfect with crusty bread or as a starter for a seafood meal, this bisque captures the heart of Louisiana cuisine in every bite.
Full Recipe:
-
Ingredients:
-
- ½ pound bacon, chopped
- 1 medium yellow onion, finely chopped
- ½ bell pepper (any color), finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- ¼ cup cooking sherry (or white wine/broth)
- 8 tbsp butter (1 stick), European style recommended
- ½ cup all-purpose flour
- 4 cups shrimp stock (or chicken/vegetable stock)
- 1 ½ cups water
- 2-4 green onions, finely chopped
- 1 bunch fresh parsley, finely chopped
- 1 ½ pounds medium raw shrimp (peeled, deveined, seasoned with Cajun spice)
- 4 ears fresh corn, kernels removed (or 2-3 cups frozen/canned, drained)
- 2 cups heavy cream, warmed
- Cajun seasoning, salt, and pepper to taste
-
Directions:
- Crisp Bacon: In a large Dutch oven, cook chopped bacon over medium heat until crispy, about 8 minutes. Drain excess fat, leaving 1 tbsp in the pot.
- Sauté Veggies: Add onion, bell pepper, and celery, cooking until softened, about 5 minutes. Add garlic, sautéing for 1 minute.
- Deglaze: Pour in sherry to deglaze, scraping browned bits from the bottom. Simmer for 1-2 minutes.
- Create Roux: Melt butter in the pot. Sprinkle flour over the bacon and vegetable mixture, stirring until flour is slightly browned and thickened, about 5 minutes.
- Add Stock & Simmer: Slowly whisk in shrimp stock, adding in increments to avoid lumps. Add water, half of the green onions, and half of the parsley. Bring to a boil, then simmer for 20 minutes, stirring occasionally.
- Cook Shrimp & Corn: Add seasoned shrimp, corn, heavy cream, and remaining green onions and parsley. Simmer until shrimp are pink and cooked through, about 5 minutes.
- Serve: Adjust seasonings as needed. Garnish with green onions, parsley, or extra bacon if desired.
- Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
- Kcal: 492 kcal | Servings: 12 servings
The Cultural Significance of Bisque in Louisiana
In Louisiana, bisques are celebrated for their creamy texture and bold flavors, both of which are hallmarks of Cajun and Creole cooking. Bisque itself is believed to have roots in French cuisine, traditionally featuring seafood and a rich, creamy base, often thickened with rice or roux. Over generations, Louisiana chefs have adapted the French bisque to incorporate local ingredients and culinary techniques, adding spices, stocks, and regional seafood varieties such as shrimp, crab, and crawfish. This evolution reflects Louisiana’s complex history, shaped by the influences of multiple cultures. It’s no surprise that the New Orleans Shrimp and Corn Bisque has become a staple at local restaurants and home kitchens alike, symbolizing the unique blending of French and Cajun flavors with the freshest of local ingredients.
New Orleans, a city where food is celebrated as much as music and festivities, has transformed the shrimp and corn bisque into a dish that embodies the city’s love for flavor, hospitality, and history. Whether served at a high-end restaurant or a casual gathering, shrimp and corn bisque invites diners to savor every spoonful, warming them with a medley of spices and textures. In the spirit of Louisiana’s food culture, this dish is as much about creating a memorable experience as it is about satisfying hunger.
The Flavor Profile: A Symphony of Creamy, Sweet, and Savory
The flavor of New Orleans Shrimp and Corn Bisque is luxurious and layered, with each ingredient contributing its own unique essence. The base of the soup is rich and creamy, traditionally made with a blend of butter, heavy cream, and a seafood or shrimp stock that adds depth. This creamy base serves as a blank canvas for the bisque’s star ingredients—shrimp and corn. Fresh corn kernels bring a natural sweetness to the dish, balancing the savory flavors and lending texture. The shrimp, delicately poached within the soup, offer a tender and slightly briny taste that pairs wonderfully with the corn.
The addition of Cajun seasoning elevates the flavor, adding a mild kick and a smoky undertone that’s essential to New Orleans cuisine. Cajun seasoning typically includes paprika, garlic powder, onion powder, cayenne, and sometimes thyme or oregano. Combined, these spices infuse the bisque with a warmth that builds gradually, creating a flavor that’s intense yet approachable. For those who prefer a bit more spice, adjusting the seasoning to personal preference is easy—one of the beauties of this dish is its versatility.
Beyond the shrimp and corn, this bisque is traditionally enhanced with aromatics such as onions, celery, and bell pepper, commonly referred to as the “holy trinity” in Cajun and Creole cooking. These vegetables add a subtle depth of flavor that complements the shrimp and corn without overpowering them. Garlic and parsley are also frequently included, adding brightness and balancing the creaminess of the soup. Together, these ingredients create a dish that’s complex, flavorful, and utterly comforting.
Techniques for Making the Perfect Bisque
Creating a great bisque is all about layering flavors and taking time with each step. For the New Orleans Shrimp and Corn Bisque, starting with a homemade shrimp stock is highly recommended. By simmering shrimp shells with aromatics, you create a stock that’s deeply flavorful, infusing the bisque with an authentic seafood essence that can’t be achieved with store-bought options. If homemade stock isn’t possible, quality seafood stock or even chicken stock can work as a substitute.
Once the stock is ready, the next step is to sauté the holy trinity of vegetables with bacon or a bit of bacon fat. This step not only adds a smoky flavor but also builds a strong flavor foundation for the soup. Adding flour to create a roux, which thickens the soup, is essential to achieving the right texture. A roux requires patience—cooking it slowly allows it to develop a slight nutty flavor while avoiding the risk of burning. Once the roux has reached the desired consistency, gradually adding stock and then cream while whisking prevents lumps and ensures a smooth, velvety bisque.
Finally, seasoning is key. Cajun and Creole seasonings can vary widely in salt content, so it’s best to start with a small amount and adjust according to taste. For a more robust bisque, a splash of sherry or white wine can add acidity and balance the richness of the cream. The shrimp should be added at the end, as overcooking can result in a rubbery texture. Allow them to simmer gently in the soup until just cooked through—this preserves their tenderness and enhances their flavor.
Tips for Customization
One of the great things about shrimp and corn bisque is its adaptability. For an even more luxurious bisque, consider adding a handful of lump crab meat or crawfish tails near the end of cooking. This variation is particularly popular in New Orleans, where seafood is abundant and frequently combined to create decadent dishes. Adding crab meat or crawfish not only enhances the flavor but also adds a bit of texture, making each spoonful more interesting.
Vegetarian adaptations are also possible. For a vegetarian twist, replace shrimp with roasted mushrooms or add extra corn and vegetables. A vegetable or corn stock can be used in place of seafood stock, and coconut cream can substitute for heavy cream for a dairy-free version.
For those who love a smoky flavor, a dash of smoked paprika or a hint of liquid smoke can elevate the bisque without changing its essential character. And for spice lovers, adding a few dashes of hot sauce or a sprinkle of cayenne pepper brings an extra kick that pairs wonderfully with the creaminess of the soup.
Conclusion:
New Orleans Shrimp and Corn Bisque is a dish best enjoyed with a side of crusty French bread or warm, buttery biscuits to soak up the creamy broth. This bisque can be served as a starter for a seafood-themed meal or as the main course, accompanied by a simple salad or roasted vegetables for a well-rounded meal. Garnishing the bisque with fresh parsley, sliced green onions, or crispy bacon bits adds color and enhances the presentation, making it as visually appealing as it is delicious.
New Orleans Shrimp and Corn Bisque is more than just a soup—it’s a celebration of Louisiana’s culinary heritage and a testament to the richness of Cajun and Creole flavors. Whether you’re a seasoned cook or a novice in the kitchen, this bisque is a rewarding dish that’s well worth the effort. By following a few key techniques and savoring each step, you can create a bisque that’s as heartwarming as a New Orleans sunset and as flavorful as the city’s famous jazz. So gather your ingredients, put on some Louisiana blues, and enjoy the process of creating this iconic dish. Bon appétit!
Print
New Orleans Shrimp and Corn Bisque
- Total Time: 1 hour 5 minutes
Description
Enjoy the warm, rich flavors of New Orleans with this Shrimp and Corn Bisque, a luxurious soup that combines tender shrimp, sweet corn, and Cajun-spiced creaminess. With its velvety texture and comforting taste, this dish is ideal for gatherings or special occasions, bringing a touch of Southern hospitality to your table. This bisque is all about layering flavors, from the smoky crisp bacon to the aromatic trinity of vegetables, simmered in a homemade shrimp stock that elevates every spoonful. Perfect with crusty bread or as a starter for a seafood meal, this bisque captures the heart of Louisiana cuisine in every bite.
Ingredients
- 1/2 pound bacon, chopped
- 1 medium yellow onion, finely chopped
- 1/2 bell pepper (any color), finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 1/4 cup cooking sherry (or white wine/broth)
- 8 tbsp butter (1 stick), European style recommended
- 1/2 cup all-purpose flour
- 4 cups shrimp stock (or chicken/vegetable stock)
- 1 1/2 cups water
- 2–4 green onions, finely chopped
- 1 bunch fresh parsley, finely chopped
- 1 1/2 pounds medium raw shrimp (peeled, deveined, seasoned with Cajun spice)
- 4 ears fresh corn, kernels removed (or 2–3 cups frozen/canned, drained)
- 2 cups heavy cream, warmed
- Cajun seasoning, salt, and pepper to taste
Instructions
- Crisp Bacon: In a large Dutch oven, cook chopped bacon over medium heat until crispy, about 8 minutes. Drain excess fat, leaving 1 tbsp in the pot.
- Sauté Veggies: Add onion, bell pepper, and celery, cooking until softened, about 5 minutes. Add garlic, sautéing for 1 minute.
- Deglaze: Pour in sherry to deglaze, scraping browned bits from the bottom. Simmer for 1-2 minutes.
- Create Roux: Melt butter in the pot. Sprinkle flour over the bacon and vegetable mixture, stirring until flour is slightly browned and thickened, about 5 minutes.
- Add Stock & Simmer: Slowly whisk in shrimp stock, adding in increments to avoid lumps. Add water, half of the green onions, and half of the parsley. Bring to a boil, then simmer for 20 minutes, stirring occasionally.
- Cook Shrimp & Corn: Add seasoned shrimp, corn, heavy cream, and remaining green onions and parsley. Simmer until shrimp are pink and cooked through, about 5 minutes.
- Serve: Adjust seasonings as needed. Garnish with green onions, parsley, or extra bacon if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
