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–+ servings
Louisiana Shrimp and Corn Bisque

Heavenly Louisiana Shrimp and Corn Bisque for Cozy Nights

This Louisiana Shrimp and Corn Bisque is a celebratory dish of comforting Cajun flavors, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 cups
Course: Soups
Cuisine: Cajun
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 4 slices Bacon Adds savory depth and richness; feel free to swap for turkey bacon for a leaner option.
  • 1 cup Onion Provides a sweet and aromatic foundation; finely chop.
  • 1 each Bell Pepper Contributes sweetness and crunch; any color works.
  • 2 stalks Celery Adds flavor and texture; finely diced.
  • 2 cloves Garlic Minced for a stronger release of taste.
  • 0.5 cup Sherry Cooking Wine Adds depth; substitute with white wine or omit.
Bisque
  • 0.25 cup Butter Creates a rich base for the roux; substitute with olive oil for dairy-free.
  • 0.25 cup All-Purpose Flour Thickens the bisque; use gluten-free if needed.
  • 4 cups Shrimp Stock Use homemade or store-bought alternatives.
  • 1 cup Water Balances the mixture for perfect texture.
  • 2 tablespoons Cajun Seasoning Provides spice; adjust to taste.
Main Ingredients
  • 1 pound Medium Raw Shrimp Peeled and deveined; substitute with mushrooms for vegetarian.
  • 1.5 cups Fresh Corn or Corn Kernels Sweetness and texture; frozen works beautifully.
  • 1 cup Heavy Cream Enriches the bisque; replace with coconut milk.
  • to taste Black Pepper Enhance taste; adjust as preferred.
  • to taste Additional Cajun Seasoning Adjust to your personal preference.
  • 2 tablespoons Fresh Parsley Adds freshness; keep some for garnish.

Equipment

  • Dutch oven

Method
 

Steps
  1. Start by gathering and preparing your ingredients for the Louisiana Shrimp and Corn Bisque. Finely chop onions, bell pepper, and celery. Mince garlic, chop the bacon, and remove corn kernels if using. Season shrimp with Cajun seasoning and set aside.
  2. In a large Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Once cooked, remove bacon and drain excess grease, leaving about a tablespoon in the pot.
  3. Using the residual bacon grease, sauté chopped onion, bell pepper, and celery over medium heat until softened, about 5-6 minutes. Stir occasionally. Add minced garlic and sauté for an additional minute.
  4. Pour in sherry cooking wine to deglaze the pot, scraping up browned bits. This should take about 1-2 minutes as the wine simmers.
  5. Add butter to the pot and melt over medium heat. Stir in flour to form a roux and cook for about 5 minutes until golden brown.
  6. Gradually whisk in shrimp stock and water, ensuring no lumps. Bring to a boil, add half of the parsley and simmer uncovered for about 20 minutes.
  7. Stir in shrimp and corn, followed by heavy cream. Simmer for an additional 5 minutes, until shrimp turn pink.
  8. Taste and adjust seasoning with salt, black pepper, or additional Cajun seasoning. Garnish with remaining parsley and serve.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

Let any leftovers sit in the refrigerator overnight for improved flavors. Reheat gently to maintain creaminess.

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