Shrimp and Corn Bisque Recipe

If I could bottle cozy evenings and happy gatherings into one pot, it would be this Shrimp and Corn Bisque. Creamy, brimming with tender shrimp, sweet corn, smoky bacon, and a hint of sherry, every spoonful just wraps you up in comfort with a Cajun twist. Trust me — once you make this crowd-pleasing bisque, you’ll find yourself craving it season after season.

Ingredients You’ll Need

One of the best things about this Shrimp and Corn Bisque is how simple, yet luxuriously flavorful, the ingredients are. Each one layers into the next to build a velvety, savory, and subtly sweet bisque you’ll dream about all winter.

• Bacon: Adds smoky depth and a little crunch for topping at the end — don’t skip it, even if you use just a little for flavor.
• Butter: For sautéing the aromatics and building a rich foundation.
• Celery & Onion: The classic Southern “trinity,” they bring freshness, aroma, and balanced sweetness to the bisque.
• Garlic: That unmistakable savory kick; just a little goes a long way.
• Potatoes (red or Yukon gold): Add body, creaminess, and a beautiful, naturally thick texture.
• Broth (chicken or vegetable): Choose your favorite; both work beautifully as the base and carry the flavors throughout.
• White pepper, salt, dried thyme: Simple seasoning trio for subtle heat and herby warmth.
• Tomato paste: Gives a touch of acidity and boosts the color of the bisque to a gorgeous golden blush.
• Sherry wine: Just a splash brightens and deepens the finish of the soup — but you can leave it out if you prefer.
• All-purpose flour: For thickening the bisque without making it heavy.
• Heavy whipping cream & half-and-half: The dynamic duo for decadent, silky-smooth texture (don’t worry, it’s not overly rich!).
• Cooked corn: Sweet pops of golden goodness in every bite — fresh, frozen, or canned all work.
• Salad shrimp (bay shrimp): Perfectly bite-sized; if using raw, give them a quick sauté first.
• Crabmeat (shredded): Makes the bisque taste extra-luxurious and briny — but you can use all shrimp if you’d prefer.
• Old Bay seasoning: For that signature bisque zing and a bit of a kick at the end.
• Fresh thyme: The ultimate finishing touch; sprinkle on top to bring everything together.

Variations

One of the best parts about Shrimp and Corn Bisque is how endlessly adaptable it is. Whether you want to lighten things up, swap out seafood, or change up the flavors, this recipe is your blank canvas.

• Extra Seafood: Add diced cooked lobster or chunks of firm white fish for a delicious seafood trio.
• No Dairy: Substitute coconut milk and olive oil for cream and butter to create a wonderfully creamy bisque without any lactose.
• Vegetarian-Friendly: Skip the bacon and seafood, and add more potatoes, corn, and even diced bell peppers for a hearty, comforting veggie bisque.
• Spicier: Stir in a diced jalapeño or an extra dash of cayenne and Old Bay for more Cajun flare.

How to Make Shrimp and Corn Bisque

Step 1: Sauté the Aromatics and Bacon

Start by cooking the bacon in your Dutch oven — the rendered fat infuses everything with a smoky backbone. Once crisp, set aside the bacon and add butter to the drippings. Toss in the celery and onion, gently cooking them down until they’re translucent and fragrant. Add the minced garlic and let it sizzle briefly; your kitchen will smell absolutely incredible!

Step 2: Build the Bisque’s Base

Stir in your potatoes, broth, white pepper, salt, thyme, tomato paste, and sherry wine. This is where the flavor magic begins. Bring everything to a bubbling boil, then reduce the heat and let it simmer, uncovered, for 15-20 minutes. You’re aiming for tender potatoes that almost melt when pierced with a fork.

Step 3: Thicken to Perfection

While the bisque simmers, whisk flour with a cup of the heavy cream until smooth and lump-free. Gradually pour this mixture into the simmering soup, stirring well. Crank up the heat just until it returns to a gentle boil, and stir for a minute or two as the soup thickens to a luscious, velvety consistency.

Step 4: Add the Seafood and Finish

Stir in your shrimp, crabmeat, sweet corn kernels, and three cups of half-and-half. Take care not to let the bisque boil from this stage — gentle heat ensures the seafood stays tender and the cream doesn’t split. In just 2-3 minutes, everything should be heated through and the flavors beautifully melded.

Step 5: Season, Garnish, and Serve

Turn off the heat, stir in your crumbled bacon, and adjust the seasoning with Old Bay and an extra pinch of salt or pepper if you like. Ladle the Shrimp and Corn Bisque into warm bowls, garnish generously with fresh thyme, and get ready for pure, soul-satisfying comfort.

How to Serve Shrimp and Corn Bisque

Garnishes

Sprinkle your Shrimp and Corn Bisque with a flourish of fresh thyme, a pinch of Old Bay, or even a scattering of crumbled bacon for a little extra decadence. If you’re feeling bold, a swirl of cream or a tiny drizzle of good olive oil adds gorgeous visual appeal!

Side Dishes

A piping hot loaf of crusty French bread, buttery garlic toast, or soft, pillowy rolls are all perfect for dunking into your bisque. For a little zing, serve it with a bright arugula salad tossed with lemon vinaigrette, or spoon it over a fluffy scoop of rice for a truly Southern experience!

Creative Ways to Present

Wow your guests by serving Shrimp and Corn Bisque in hollowed-out bread bowls or petite ramekins for appetizers. For parties, ladle it into shot glasses for a fun “soup shooter” twist — just don’t forget that tiny sprinkle of thyme on top!

Make Ahead and Storage

Storing Leftovers

Let any leftover bisque cool to room temperature before transferring it to an airtight container. It keeps beautifully in the refrigerator for up to 3 days — perfect for easy lunches and quick dinners!

Freezing

While dairy-based bisques can sometimes separate when frozen, this Shrimp and Corn Bisque handles freezing well if you let it cool completely and store in single-serving portions. Just know the texture may be a bit less silky after thawing, but the flavor remains delicious!

Reheating

Reheat your bisque gently on the stovetop over low heat, stirring often and never letting it boil. This prevents the cream from separating and keeps the seafood meltingly tender. If it’s thickened up a bit in the fridge, just whisk in a splash of broth or half-and-half to loosen.

FAQs

Final Thoughts

If you’re ready to treat yourself and your loved ones to a bowl full of creamy, Cajun-inspired happiness, this Shrimp and Corn Bisque is the one to try. There’s something undeniably special about how it brings people together around the table, one satisfying spoonful at a time. I can’t wait to hear what you think — enjoy every delicious bite!

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