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This Louisiana-style Shrimp and Corn Bisque brings bold Southern charm straight to your table. The smooth, creamy base loaded with juicy shrimp and sweet corn kernels makes for an incredible meal that works as a dinner centerpiece or fancy first course. Drawing from authentic Big Easy cooking traditions, every spoonful delivers that unmistakable New Orleans magic you'll crave again and again.
Soul-Warming Bowl
I first tried this soup during a weekend getaway to Louisiana and couldn't stop thinking about it afterward. I've tweaked the recipe countless times at home until it was just right. There's something magical about how the corn's sweetness plays against the spicy Cajun shrimp, all wrapped up in that silky broth. It's now my favorite thing to cook when I want to impress dinner guests with a taste of Southern hospitality.
What You'll Need
- Fresh Shrimp: Go for small or medium ones (41/50 count). They can be fresh or thawed from frozen, just make sure they're cleaned and peeled. Don't toss those shells - they're gold for making stock!
- Bacon: Brings smoky goodness to the party. You can sprinkle it on top or mix it through the soup for extra flavor.
- Vegetables: You'll need the classic Cajun trio—bell pepper, onion, and celery—plus some garlic for kick. Get fresh corn if you can, but don't worry if you need to use frozen or canned in a pinch.
- Cooking Sherry: This helps scrape up all the tasty bits from the pan bottom and adds depth. White wine or extra broth works too if that's what you have.
- Shrimp Stock: Making your own gives the best flavor punch. In a hurry? Chicken or veggie stock will do the job.
- Heavy Cream: This creates that dreamy, smooth texture we're after. You can try half-and-half for a lighter version, but your soup won't be as thick.
- Seasonings: You'll want Cajun spice mix, fresh parsley, green onions, and maybe some bay leaves or tomato paste if you're feeling fancy.
Let's Make It Together
- Sauté Bacon and Vegetables
- Grab a big pot and cook your bacon till it's nice and crispy. Set it aside but keep that tasty grease. Throw in your onion, celery, and bell pepper, cooking until they're soft. Add garlic and stir until you can really smell it.
- Make the Roux
- Splash in some sherry to loosen all those yummy bits stuck to the pot. Drop in butter, then sprinkle flour over your veggies. Keep stirring until you get a thick, clumpy mix. Let it cook for 2-3 minutes to get rid of the raw flour taste.
- Incorporate Liquids
- Now slowly pour in your shrimp stock, about half a cup at a time, stirring like crazy to avoid lumps. Add water and mix well. Bring everything to a gentle bubble and let it cook uncovered for half an hour, giving it a stir now and then.
- Cook Shrimp and Add Cream
- Dust your shrimp with Cajun seasoning, then drop them in along with the corn and heavy cream. Let it all simmer until the shrimp turn pink. Mix in your parsley and green onions at the end.
- Serve and Garnish
- Give it a taste and add more salt or spice if needed. Ladle into bowls while it's hot, and top with the bacon you saved, extra herbs, and green onions. Don't forget some bread on the side!
Making It Perfect
After cooking this bisque more times than I can count I've picked up a few game-changers. Don't skip making stock from the shrimp shells it's so worth the extra twenty minutes. When you're working on the roux don't rush it just keep stirring till you see that pretty golden color. And always add your broth in small amounts while whisking like crazy that's how you'll get that smooth no-lump texture everyone loves.
Keeping It Fresh
This soup actually tastes even better the next day after all the flavors have had time to mingle. It'll stay good in your fridge for about three days. Just warm it up slowly so you don't overcook those shrimp. We always eat it with chunks of crusty bread for sopping up that amazing broth. On busy weeks I'll make a huge batch and freeze some in single portions for those nights when I need a quick taste of New Orleans comfort food.
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Frequently Asked Questions
- → How do I store leftover corn and shrimp soup?
- Pour it into an airtight container, let it cool completely, then refrigerate for 2-3 days. For quicker cooling, divide it into smaller portions.
- → Can you freeze the soup?
- Sure! Use a sturdy freezer-safe container, and keep it frozen for up to 3 months. To defrost, move it to the fridge overnight or rinse the container under cool water.
- → What size shrimp should I use?
- Medium or small shrimp (41/50) work best. Bigger shrimp are fine too; just chop them into small pieces first.
- → How can I warm up leftovers without ruining them?
- Gently heat in a pot over medium, stirring occasionally until just hot. Don’t boil or microwave—it can make the shrimp chewy.
- → Can the stock type be swapped?
- Absolutely. Shrimp stock tastes great, but chicken, vegetable, or seafood stock works just as well. Each adds its own twist.