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–+ servings
Louisiana Shrimp and Corn Bisque

Louisiana Shrimp and Corn Bisque for Cozy Comfort Nights

Enjoy a comforting bowl of Louisiana Shrimp and Corn Bisque, perfect for cozy nights with its rich, creamy texture and vibrant flavors.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Cajun, Louisiana
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 slices Bacon Substitute with turkey bacon or omit for lighter version.
  • 1 medium Onion No substitutions necessary.
  • 1 medium Bell Pepper Any color works, substitute with diced poblano for heat.
  • 2 stalks Celery Leave out for a simpler flavor.
  • 3 cloves Garlic Fresh is best; powdered can be used.
  • 1 cup Sherry Cooking Wine Replace with white wine or apple cider vinegar.
  • 3 tablespoons Butter Use olive oil for dairy-free.
For the Soup
  • 1/3 cup All-Purpose Flour Use gluten-free flour if needed.
  • 4 cups Shrimp Stock Chicken or vegetable stock can substitute.
  • 1 cup Water Adjust according to desired thickness.
  • 1 tablespoon Cajun Seasoning Adjust amount to taste.
For the Main Ingredients
  • 1/4 cup Fresh Parsley Substitute with green onions or cilantro.
  • 1 pound Medium Raw Shrimp Ensure it’s peeled and deveined.
  • 1 cup Fresh Corn Frozen corn is a suitable substitute.
  • 1 cup Heavy Cream Use coconut milk or cashew cream for dairy-free.
  • 1 teaspoon Black Pepper Additional Cajun seasoning can substitute.

Equipment

  • Dutch Oven

Method
 

Step-by-Step Instructions
  1. Chop the onion, bell pepper, celery, garlic, and parsley. Remove corn kernels and slice bacon. Season shrimp with Cajun seasoning.
  2. Cook bacon in a large Dutch oven over medium heat until crispy, about 5-7 minutes. Drain excess grease, leaving about 1 tablespoon.
  3. Add onion, bell pepper, and celery to the pot with bacon grease. Sauté for about 5 minutes until softened, then add garlic for 1 more minute.
  4. Pour in sherry cooking wine, scraping up browned bits from the pot. Simmer for 1-2 minutes until the alcohol evaporates.
  5. Add butter to the pot and melt. Stir in flour, whisking for 5 minutes until roux turns light golden brown.
  6. Whisk in shrimp stock and water until no lumps remain. Add half of the chopped parsley and bring to a boil. Reduce heat and simmer uncovered for 20 minutes.
  7. Stir in shrimp and corn, then drizzle in warmed heavy cream. Cook for an additional 5 minutes until shrimp are pink and opaque.
  8. Taste and adjust seasoning with salt, black pepper, or more Cajun seasoning if needed. Garnish with remaining parsley and green onions.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 25gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 5mgIron: 10mg

Notes

For best flavor, use fresh ingredients. Allow bisque to develop flavors by simmering properly.

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