This New Orleans Shrimp and Corn Bisque is a warm bowl of comfort! With juicy shrimp and sweet corn, it’s creamy and full of flavor. Perfect for cozy nights!
I love serving it with some crusty bread for dipping. Just remember, the more shrimp, the better! Who doesn’t want extra shrimp in their bisque? 🦐
Key Ingredients & Substitutions
Shrimp: Large shrimp are best for this recipe, offering great texture and flavor. If you have shrimp allergies, consider using scallops or chunks of firm fish instead.
Bacon: Crispy bacon adds wonderful flavor! If you want a healthier option or are avoiding pork, turkey bacon works too. You could also use smoked paprika for a similar smoky flavor.
Fresh Corn: Fresh corn gives the bisque sweetness and texture. If it’s not corn season, you can substitute with frozen corn, which still works great. Just make sure to drain it well.
Seafood Stock: This is key for richness. If you don’t have it, chicken stock is an excellent alternative. For a vegetarian version, use vegetable stock.
Heavy Cream: To keep the soup creamy, use heavy cream. For a lighter option, half-and-half or coconut milk can be used, although it may change the flavor a bit.
How Do You Achieve the Perfect Roux Without Burning It?
Creating a roux is essential for the bisque’s thickness and flavor. Here are steps to make it right:
- Use medium heat to prevent burning. Patience is key!
- Add butter to the sautéed vegetables and let it melt.
- Sprinkle in the flour while stirring constantly, which prevents lumps.
- Cook for 2-3 minutes until the roux is a light golden color, avoiding a darker color that might taste burnt.
Keep stirring throughout the process to ensure it cooks evenly. This is where that incredible flavor base begins!
New Orleans Shrimp and Corn Bisque
Ingredients You’ll Need:
For the Bisque:
- 1 lb large shrimp, peeled and deveined, tails on reserved for garnish
- 4 slices bacon, diced
- 2 cups fresh corn kernels (about 3 ears)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small red bell pepper, finely chopped
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 4 cups seafood stock or chicken stock
- 1 cup heavy cream
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
For the Garnish:
- 2 tbsp fresh parsley, chopped
- 1 tbsp olive oil
How Much Time Will You Need?
This delicious bisque will take about 40 minutes of your time. You’ll spend about 10 minutes getting everything prepped and another 30 minutes cooking and assembling the bisque.
Step-by-Step Instructions:
1. Cook the Bacon:
Start by cooking the diced bacon in a large pot or Dutch oven over medium heat until it’s nice and crispy. Once it’s done, remove the bacon with a slotted spoon and set it aside. Make sure to keep all that delicious bacon fat in the pot; it’s packed with flavor!
2. Sauté the Vegetables:
Add the olive oil to the pot with the bacon fat. Then, toss in the chopped onion, red bell pepper, and minced garlic. Sauté everything over medium heat for about 5 minutes, or until the veggies are softened and fragrant.
3. Add the Corn:
Next, stir in the fresh corn kernels. Cook them for another 3 minutes, which helps them to caramelize a bit, bringing out their natural sweetness.
4. Make the Roux:
Now it’s time to add the butter. Once melted, sprinkle the flour over the vegetables and stir constantly. You’re making a roux, so keep stirring for about 2-3 minutes until it’s golden and smooth.
5. Add the Stock:
Gradually whisk in the seafood stock to avoid lumps. Bring the mixture to a simmer and let it cook for about 10 minutes, or until it thickens slightly.
6. Blend the Bisque:
Using an immersion blender, pulse the soup a few times. You want to partially puree it while leaving some corn kernels whole for texture. This will give your bisque a nice creamy consistency!
7. Finish the Flavor:
Stir in the heavy cream, smoked paprika, cayenne pepper, and season with salt and black pepper. Taste it and adjust the seasoning as needed; this soup should have a lovely kick!
8. Cook the Shrimp:
In a separate skillet, heat a little olive oil over medium-high heat. Season the shrimp with salt, pepper, and a sprinkle of smoked paprika. Sear the shrimp for 2 minutes on each side until they are cooked through and beautifully browned. Set a few shrimp aside for garnish.
9. Combine Shrimp and Bisque:
Gently stir the cooked shrimp (except the reserved ones) into the bisque to warm them through.
10. Serve It Up:
Ladle the bisque into bowls. Top each serving with the reserved seared shrimp, crispy bacon bits, and a sprinkle of fresh parsley for a pop of color!
11. Enjoy:
Serve immediately, and don’t forget some crusty bread to dip in the bisque. Enjoy your comforting bowl of New Orleans Shrimp and Corn Bisque!
Can I Use Frozen Shrimp for This Bisque?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking. You can do this by leaving them in the fridge overnight or quickly thawing them in a sealed bag submerged in cold water for about 30 minutes.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the bisque a day ahead. Just store it in the fridge after cooking and reheat gently on the stove. If the bisque thickens too much during refrigeration, feel free to add a splash of seafood stock or water when reheating.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove over low heat, stirring occasionally. Avoid boiling to keep the cream nice and smooth.
Can I Substitute the Heavy Cream?
If you want a lighter option, you can use half-and-half instead of heavy cream. For a dairy-free alternative, try using coconut milk, but keep in mind that it will slightly change the flavor profile of the bisque!
