This New Orleans Shrimp and Corn Bisque is a creamy and comforting soup that’s perfect for any day. With shrimp and sweet corn, it’s rich in flavor and so satisfying!
Making this bisque is easy and fun! I love to serve it with crusty bread, and trust me, you’ll want to sip every spoonful. It warms the soul like a cozy hug! 😊
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is ideal for this bisque. However, you can also use frozen shrimp; just make sure it’s thawed first. For a twist, try crab or lobster for added luxury!
Bacon: While bacon adds great flavor, you can substitute turkey bacon or even omit it for a lighter dish. Smoked sausage can also work well for a meaty kick.
Heavy cream: If you prefer a lighter option, use half-and-half or evaporated milk. For a dairy-free version, coconut milk is a great alternative, giving a subtle sweetness.
Seafood stock: If you don’t have seafood stock, chicken broth works too! Homemade broth will make this bisque even better if you have the time!
How Do You Properly Sauté Vegetables for Flavor?
Sautéing brings out the natural sweetness and flavor of vegetables. Here’s how to do it well:
- Use a medium heat so that your vegetables cook evenly without burning.
- Add a good amount of fat, like olive oil or butter. This helps with cooking and adds flavor.
- Cook the onions and peppers until they are soft and translucent, about 5 minutes. This develops the flavor base for your bisque.
Why Blend Some of the Bisque?
Blending half the bisque can create a creamy texture while still preserving the bite of whole corn. If you want to keep some texture in your soup, only blend about half. An immersion blender is convenient for this, but a regular blender works too—just be careful with hot liquids!
Enjoy making your New Orleans Shrimp and Corn Bisque!
New Orleans Shrimp and Corn Bisque
Ingredients You’ll Need:
For the Soup:
- 1 lb large shrimp, peeled and deveined
- 4 slices bacon, diced
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 4 cups corn kernels (fresh or frozen)
- 3 cups seafood stock or chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried thyme
- Salt and black pepper to taste
For Garnish:
- 2 green onions, sliced
- Fresh parsley or chives, chopped
Other:
- Olive oil or butter for sautéing shrimp
How Much Time Will You Need?
This delicious bisque requires about 20 minutes of prep time and takes roughly 30 minutes to cook. So, in about 50 minutes, you’ll have a warm, comforting bowl of New Orleans-style bisque ready to enjoy!
Step-by-Step Instructions:
1. Cook Bacon:
In a large pot or Dutch oven over medium heat, cook the diced bacon until it’s crispy and golden brown. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate, leaving the rendered fat in the pot for flavor.
2. Sauté Vegetables:
Next, add the butter to the bacon fat that’s left in the pot. Once it has melted, add the chopped onion, green bell pepper, and minced garlic. Sauté these until the vegetables are soft and translucent, about 5 minutes.
3. Make Roux:
Sprinkle the flour over the sautéed vegetables and stir constantly for about 2 minutes. This will help cook the flour and start the thickening process for your bisque.
4. Add Stock and Corn:
Now, slowly whisk the seafood stock (or chicken broth) into the pot, making sure to dissolve any lumps. Add in the corn kernels, smoked paprika, cayenne pepper, dried thyme, and season with salt and black pepper to your taste. Bring this mixture to a gentle simmer and let it cook for 10-15 minutes to allow the flavors to blend together.
5. Blend Base (optional):
If you like a smoother bisque, you can use an immersion blender to purée half of the soup, while keeping some whole corn kernels for texture. If you don’t have an immersion blender, carefully transfer part of the soup to a regular blender, then return it to the pot after blending.
6. Add Cream:
Stir in the heavy cream, warming it through without boiling, to create a rich and creamy texture in your bisque.
7. Cook Shrimp:
In a separate skillet, heat a small amount of olive oil or butter over medium-high heat. Season the shrimp with salt, pepper, and a pinch of paprika. Sear the shrimp until they are pink and slightly charred on both sides, which takes about 1-2 minutes per side. Once cooked, remove from heat.
8. Serve:
Ladle the bisque into bowls, and top with the seared shrimp and crispy bacon pieces. Don’t forget to garnish with sliced green onions and fresh parsley or chives for that extra pop of flavor!
9. Optional:
For a complete meal, serve your bisque with some toasted crusty bread or garlic bread on the side. It pairs perfectly!
Enjoy your delicious, Cajun-inspired New Orleans Shrimp and Corn Bisque with friends and family! It’s sure to impress and warm your hearts!
Can I Use Frozen Shrimp for This Bisque?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before adding them to the dish. Thaw them in the refrigerator overnight or place them in a sealed bag and submerge in cold water for quicker results.
Can I Make This Bisque Ahead of Time?
Absolutely! You can prepare the soup and refrigerate it for up to 2 days. Reheat gently on the stove, adding a splash of cream if needed to restore the creamy texture. It’s actually great for flavors to meld overnight!
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so on low heat to avoid curdling the cream and stir occasionally for even warming.
What Can I Substitute for Heavy Cream?
If you’re looking for lighter options, you can use half-and-half or whole milk. For a dairy-free version, coconut milk works well and adds a nice subtle flavor. Adjust seasoning to taste, as each alternative can affect the final flavor slightly!