Louisiana Shrimp and Corn Bisque Recipe

Creamy, comforting, and brimming with big, bold flavors, Louisiana Shrimp and Corn Bisque is the soul-warming Southern classic you’ll find yourself craving again and again. Plump seasoned shrimp, smoky bacon, sweet corn, and a lush, velvety broth come together for a bowlful of pure happiness—whether it’s Sunday supper or a festive gathering!

Ingredients You’ll Need

This Louisiana Shrimp and Corn Bisque truly comes to life with a handful of approachable ingredients—classic veggies, plump seafood, creamy dairy, and enough Cajun spice to put a little swing in your step. Each one is chosen to build layers of flavor and richness you’ll taste in every spoonful.

• Bacon: Adds smoky, salty depth and provides just enough fat to start our flavorful base (don’t skip this step!).
• Yellow Onion, Bell Pepper, Celery: This classic “holy trinity” of Cajun cooking brings sweetness, savoriness, and color to the broth.
• Garlic: Minced fresh for a vibrant punch that lifts all the other flavors.
• Sherry Cooking Wine: For deglazing and a subtle sweetness that rounds out the bisque’s savory notes.
• Butter and All-Purpose Flour: Together they form the roux, thickening the soup while providing a nutty backbone.
• Shrimp Stock (or chicken/seafood stock): Deepens the seafood flavor—homemade or store-bought!
• Water: Adjusts the soup’s consistency and keeps it from being overly rich.
• Green Onions & Fresh Parsley: For herby freshness, added both during cooking and as bright garnishes.
• Fresh Raw Shrimp: The star ingredient—peeled, deveined, and seasoned for tender, sweet seafood bites.
• Cajun Seasoning: Brings the iconic Louisiana heat and deep flavor; you can make it as spicy as you like.
• Fresh Corn (cut from the cob): Juicy kernels add pops of sweetness and sunny color with every bite.
• Heavy Cream: Lends the signature silky, luscious finish that makes bisque irresistible.
• Salt, Black Pepper, Extra Cajun Seasoning: Finish the flavor and fine-tune the savoriness to your taste.

Variations

One of my favorite things about Louisiana Shrimp and Corn Bisque is how easily you can riff on it—whether you’re working with ingredient swaps, feeding a crowd with dietary preferences, or just playing around with flavors. Here are some tasty ways to make it your own!

• Make it Spicier: Add a dash of cayenne or your favorite hot sauce for a fiery kick that true Cajun lovers will appreciate.
• Swap the Seafood: Try adding crawfish, lump crabmeat, or even diced white fish alongside (or instead of) the shrimp for a Bayou-style seafood medley.
• Lighten It Up: Substitute half-and-half or evaporated milk for the heavy cream if you want a slightly lighter texture—still dreamy, but less rich.
• Vegetarian-friendly: Use vegetable stock and swap the shrimp with hearty sautéed mushrooms and extra corn for a veggie twist bursting with flavor.

How to Make Louisiana Shrimp and Corn Bisque

Step 1: Prep Ingredients and Season Shrimp

Before you even turn on the stove, finely chop your onion, bell pepper, celery, green onions, and parsley. Mince that garlic, slice the bacon, and—if you haven’t already—peel and devein your shrimp. Season the shrimp generously with Cajun seasoning and refrigerate until cooking; that little rest time lets the flavor soak right in. Cut the sweet corn kernels freshly off the cob for best flavor, and measure out the stock and cream so everything’s ready to go.

Step 2: Crisp the Bacon

Heat your largest Dutch oven or soup pot over medium. Sizzle the bacon until golden and just crisp—about 8 minutes—then drain off most of the grease, leaving just enough for flavor. Those little crispy bits at the bottom? That’s pure flavor gold!

Step 3: Sauté the Veggies

Turn the heat to medium-low and toss in your chopped onion, bell pepper, and celery (the essential flavor trinity!). Sauté in that bacon-y goodness until they start to soften and become fragrant—about 5 minutes—then add in the minced garlic and cook one minute more, just until it blooms.

Step 4: Deglaze with Sherry

Pour in the sherry cooking wine and use a wooden spoon to scrape up every browned bit clinging to the pot. Let it simmer for a minute or two to mellow the alcohol and concentrate the flavor. This is where your bisque starts to build its deep, rounded flavor.

Step 5: Make the Roux and Build the Base

Add the butter, melting it into the veggies and bacon. Once melted, sprinkle in the flour and stir constantly—it’ll get thick and clumpy, but keep cooking for about 5 minutes until it takes on a pale golden color. This roux base ensures your Louisiana Shrimp and Corn Bisque is unbelievably silky and rich.

Step 6: Simmer and Build Flavor

Slowly whisk in the shrimp (or chicken) stock a bit at a time, smoothing out any lumps. Add the water, half the parsley, and half the green onions. Bring it to a gentle boil, then lower the heat and simmer uncovered for 20 minutes. Skim off any foam or fat as it rises, and stir now and then to make sure nothing sticks.

Step 7: Add Shrimp, Corn & Cream

Stir in the seasoned shrimp, fresh corn kernels, and warmed heavy cream. Add remaining parsley and green onions now, or save a sprinkle for garnish at serving time. Bring everything back to a simmer and cook for just 5 minutes—just until the shrimp are pink and perfectly tender. Taste for seasoning; add salt, pepper, or more Cajun spice to finish.

Step 8: Serve and Enjoy!

Ladle the hot Louisiana Shrimp and Corn Bisque into bowls and garnish generously with extra parsley or green onions. Dive right in while it’s creamy and piping hot—nothing brings people running to the table faster!

How to Serve Louisiana Shrimp and Corn Bisque

Garnishes

This Southern classic just begs to be finished with a flourish! I love showering each bowl of Louisiana Shrimp and Corn Bisque with a sprinkle of fresh parsley or sliced green onions for color and brightness. For a little extra decadence, you can even swirl in a touch more warmed cream or a grind of black pepper just before serving.

Side Dishes

A hearty chunk of rustic French bread is almost non-negotiable for sopping up every last drop of that luscious bisque. But you could also serve this alongside a crisp green salad with a tangy vinaigrette or some buttery skillet cornbread for a soul-satisfying meal. If you’re feeling extra, hush puppies are a true treat.

Creative Ways to Present

If you really want to wow your guests, serve Louisiana Shrimp and Corn Bisque in small soup shooters for a passed appetizer, or ladle it into hollowed-out sourdough bread bowls for a cozy main course. Top each serving with a seared shrimp or sprinkle with homemade Cajun croutons for a restaurant-worthy finish!

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover bisque in an airtight container in the refrigerator. It keeps beautifully for up to 3 days and the flavors only deepen, making tomorrow’s lunch or dinner something to look forward to!

Freezing

Because Louisiana Shrimp and Corn Bisque is cream-based, it can separate a bit after freezing but is totally salvageable with gentle reheating. Freeze cooled soup in freezer-safe containers for up to 2 months. For best results, let it thaw overnight in the fridge before reheating.

Reheating

Warm the bisque over low heat on the stovetop, stirring frequently so the cream reincorporates smoothly. If it’s thickened too much, add a splash of stock or cream. Remember, don’t let it boil, or the shrimp may overcook and the cream could separate.

FAQs

Final Thoughts

If you’re searching for a dish that truly brings people together, look no further than this Louisiana Shrimp and Corn Bisque. It’s cozy, vibrant, and full of Gulf Coast spirit—one that will warm you from the inside out. Give it a try and let it become the highlight of your next gathering, or just the hug-in-a-bowl you need tonight!

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