Creamy New Orleans Shrimp and Corn Bisque for Cozy Nights

Enjoy a rich and creamy New Orleans Shrimp and Corn Bisque that embodies comfort food and Cajun cuisine.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 6 bowls

Course: Soups

Cuisine: Cajun

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Flavor Base

8 slices Bacon Adds smokiness and richness; substitute with turkey bacon for a lighter option.
1 medium Yellow Onion Provides a foundational flavor base; shallots offer a milder taste.
0.5 pieces Bell Pepper Introduces sweetness and color; any color pepper can be used.
2 stalks Celery Contributes to the aromatic base; can be omitted for a lower-calorie version.
4 cloves Garlic Enhances the flavor profile; fresh minced garlic is preferred.

For the Bisque

0.25 cups Sherry Cooking Wine Used for deglazing and flavor depth; dry white wine can substitute.
8 tablespoons Butter Creates the roux base; use plant-based butter for a dairy-free option.
0.5 cups All-Purpose Flour Thickens the bisque; gluten-free flour can work for a gluten-free option.
4 cups Shrimp Stock Forms the broth base; homemade stock is recommended.
1.5 cups Water Used to adjust consistency.

For the Finishing Touches

2-4 pieces Green Onions Adds freshness; chives are a lovely alternative.
1 bunch Fresh Parsley Offers a vibrant garnish; cilantro provides a good substitute.
1.5 pounds Medium Raw Shrimp Ensure shrimp are deveined and peeled.
1 tablespoon Cajun Seasoning Adds authentic flavor; adjust to taste.
4 ears or 2-3 cups Corn Provides sweetness and texture; frozen corn is an easy alternative.
2 cups Heavy Cream Ensures the bisque's creaminess; half-and-half can reduce the fat content.
Salt and Pepper For perfect seasoning to taste.

Equipment

Dutch oven

Method

Cooking Steps

Prep Ingredients: Chop vegetables, peel shrimp, and season shrimp with Cajun seasoning.
Cook Bacon: In a Dutch oven, cook bacon over medium heat for about 8 minutes until crispy.
Sauté Vegetables: Add onion, bell pepper, and celery to pot, sauté for 5 minutes, then add garlic.
Deglaze Pot: Pour in sherry cooking wine, scraping the bottom, and let it cook off for 1-2 minutes.
Make Roux: Add butter, then whisk in flour for about 5 minutes until golden brown.
Simmer Base: Whisk in stock and water, add parsley and green onions, boil, then let simmer for 20 minutes.
Cook Bisque: Stir in shrimp and corn, then heavy cream, simmer for 5 minutes until shrimp is cooked.
Season: Adjust seasoning with salt and pepper, then serve garnished with green onions and parsley.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

For best results, use homemade shrimp stock and adjust seasoning as needed.

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