Why You’ll Love This Recipe
This bisque combines creamy richness with savory depth, thanks to the chicken, fresh shrimp, and sweet corn. The roux thickens the soup into a velvety bisque, and the seasoning adds a perfect amount of heat. It’s a great option for dinner parties or a cozy family meal. With its New Orleans-inspired flavors, it’s a crowd-pleaser through and through!
Ingredients
- ½ pound chicken, diced
- 1 medium yellow onion, finely chopped (1 cup)
- ½ bell pepper, finely chopped (½ cup)
- 2 stalks celery, finely chopped (½ cup)
- 4 cloves garlic, minced
- ¼ cup vegetable broth or apple cider vinegar
- 8 tablespoons butter (1 stick, or ½ cup)
- ½ cup all-purpose flour
- 4 cups shrimp stock (or chicken, vegetable, or seafood stock)
- 1 ½ cups water
- 2–4 green onions, chopped
- 1 bunch fresh parsley, chopped (¼ cup)
- 1 ½ pounds medium raw shrimp (41/50 or similar size), peeled and deveined
- 1 tablespoon Cajun seasoning (or to taste)
- 4 ears of corn (2-3 cups of kernels)
- 2 cups heavy cream, warmed
- Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prep the ingredients:
Finely chop the onion, bell pepper, celery, green onions, and parsley. Mince the garlic. Remove corn kernels from the cob and chop the chicken. Peel and devein the shrimp, then season evenly with Cajun seasoning and set aside in the refrigerator. - Cook the chicken:
Heat a large Dutch oven over medium heat and add the diced chicken. Cook for about 8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the pot and set aside. - Sauté the vegetables:
Turn the heat to medium-low and add the chopped onion, bell pepper, and celery to the pot. Sauté for about 5 minutes until the vegetables soften. Add the minced garlic and cook for another minute, stirring constantly. - Deglaze the pot:
Add the vegetable broth or apple cider vinegar to deglaze the pot, scraping up any browned bits (fond) from the bottom of the pot. Let it cook for 1-2 minutes. - Make the roux:
Add the butter to the pot and let it melt. Once melted, sprinkle the flour over the vegetable mixture. Cook for about 5 minutes, stirring constantly, until the flour slightly darkens and the mixture thickens. - Simmer the bisque:
Slowly whisk in the shrimp stock, adding a little at a time to avoid lumps. Once the stock is incorporated, add the water, half of the parsley, and half of the green onions. Bring the mixture to a boil, then reduce the heat to a low simmer. Cook uncovered for 20 minutes, stirring occasionally and skimming off any fat or foam that rises to the top. - Add shrimp and corn:
Add the seasoned shrimp, corn, and warmed heavy cream to the pot. Stir in the remaining parsley and green onions (or reserve some for garnish). Bring the mixture back to a simmer and cook for 5 minutes, or until the shrimp are cooked through and pink. - Finish and serve:
Taste the bisque and adjust the seasoning, adding more salt, pepper, or Cajun seasoning as needed. Serve the bisque hot, garnished with additional parsley or green onions if desired.
Servings and Timing
- Servings: 12
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat, warm the bisque in a saucepan over medium heat, stirring occasionally. Avoid boiling, as it may cause the shrimp to become rubbery. You can also freeze the bisque for up to 3 months. Defrost in the refrigerator overnight before reheating.
FAQs
1. Can I make this dish ahead of time?
Yes! You can prepare the bisque through step 6 (before adding the shrimp and cream), cool it completely, and store it in the refrigerator. On the day of serving, reheat the bisque, then add the shrimp, corn, and cream.
2. Can I make this dish without shrimp?
Yes, you can replace the shrimp with other seafood, such as crab, crawfish, or fish. You can also make a vegetarian version by using extra vegetables or beans in place of the shrimp.
3. Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them before cooking and pat them dry to avoid excess water in the bisque.
4. Can I substitute the heavy cream with something lighter?
For a lighter version, you can substitute the heavy cream with half-and-half or whole milk. Keep in mind that the texture of the bisque will be less creamy.
5. Can I make this dish spicier?
Yes, you can increase the heat by adding more Cajun seasoning or incorporating additional spicy ingredients such as Tabasco sauce, cayenne pepper, or extra jalapeños.
6. How do I know when the shrimp is fully cooked?
Shrimp are cooked when they turn pink and opaque. If the shrimp are still translucent in the center, they need a little more time to cook.
7. Can I make this soup thicker?
If you prefer a thicker bisque, you can add a bit more flour to the roux or cook the soup for a longer time to allow it to reduce further.
8. How can I garnish this bisque?
You can garnish the bisque with additional fresh parsley, green onions, or even a dollop of sour cream or a sprinkle of smoked paprika for extra flavor.
9. Can I freeze this bisque?
Yes, you can freeze the bisque. Let it cool completely before transferring it to an airtight, freezer-safe container. Reheat it on the stove when you’re ready to enjoy.
10. Can I add more vegetables to this soup?
Yes, feel free to add more vegetables like bell peppers, carrots, or okra to the bisque for added texture and flavor.
Conclusion
Louisiana Shrimp and Corn Bisque is a rich, flavorful, and comforting dish that’s perfect for any special occasion or cozy dinner. With its blend of smoky, savory, and sweet ingredients, this bisque brings the bold flavors of New Orleans to your table. Whether served as a starter or a main course, it’s sure to impress with its depth of flavor and satisfying richness.
Louisiana Shrimp and Corn Bisque
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
Description
Louisiana Shrimp and Corn Bisque is a rich, creamy, and indulgent soup that brings together the bold flavors of Cajun cuisine. With tender shrimp, a flavorful broth, and sweet corn, this dish is perfect for a starter or a main course. It’s comforting, flavorful, and sure to impress your guests.
Ingredients
½ pound chicken, diced
1 medium yellow onion, finely chopped (1 cup)
½ bell pepper, finely chopped (½ cup)
2 stalks celery, finely chopped (½ cup)
4 cloves garlic, minced
¼ cup vegetable broth or apple cider vinegar
8 tablespoons butter (1 stick, or ½ cup)
½ cup all-purpose flour
4 cups shrimp stock (or chicken, vegetable, or seafood stock)
1 ½ cups water
2–4 green onions, chopped
1 bunch fresh parsley, chopped (¼ cup)
1 ½ pounds medium raw shrimp (41/50 or similar size), peeled and deveined
1 tablespoon Cajun seasoning (or to taste)
4 ears of corn (2–3 cups of kernels)
2 cups heavy cream, warmed
Salt and pepper to taste
Instructions
- Prep the ingredients: Finely chop the onion, bell pepper, celery, green onions, and parsley. Mince the garlic. Remove corn kernels from the cob and chop the chicken. Peel and devein the shrimp, then season evenly with Cajun seasoning and set aside in the refrigerator.
- Cook the chicken: Heat a large Dutch oven over medium heat and add the diced chicken. Cook for about 8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the pot and set aside.
- Sauté the vegetables: Turn the heat to medium-low and add the chopped onion, bell pepper, and celery to the pot. Sauté for about 5 minutes until the vegetables soften. Add the minced garlic and cook for another minute, stirring constantly.
- Deglaze the pot: Add the vegetable broth or apple cider vinegar to deglaze the pot, scraping up any browned bits (fond) from the bottom of the pot. Let it cook for 1-2 minutes.
- Make the roux: Add the butter to the pot and let it melt. Once melted, sprinkle the flour over the vegetable mixture. Cook for about 5 minutes, stirring constantly, until the flour slightly darkens and the mixture thickens.
- Simmer the bisque: Slowly whisk in the shrimp stock, adding a little at a time to avoid lumps. Once the stock is incorporated, add the water, half of the parsley, and half of the green onions. Bring the mixture to a boil, then reduce the heat to a low simmer. Cook uncovered for 20 minutes, stirring occasionally and skimming off any fat or foam that rises to the top.
- Add shrimp and corn: Add the seasoned shrimp, corn, and warmed heavy cream to the pot. Stir in the remaining parsley and green onions (or reserve some for garnish). Bring the mixture back to a simmer and cook for 5 minutes, or until the shrimp are cooked through and pink.
- Finish and serve: Taste the bisque and adjust the seasoning, adding more salt, pepper, or Cajun seasoning as needed. Serve the bisque hot, garnished with additional parsley or green onions if desired.
Notes
If you prefer to make it ahead, you can prepare the bisque through step 6, cool it, and store it in the refrigerator. Add the shrimp and cream on the day of serving.
If you don’t have shrimp, you can use other seafood like crab, crawfish, or fish. Alternatively, a vegetarian version can be made by using extra vegetables or beans.
Frozen shrimp can be used as long as they are thawed and patted dry before cooking.
For a lighter version, substitute the heavy cream with half-and-half or whole milk, though the texture may be less creamy.
To add more spice, increase the Cajun seasoning or add cayenne pepper or jalapeños.
If the bisque is too thin, you can make it thicker by adding more flour to the roux or cooking it for a longer time to reduce the liquid.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 170mg
