Shrimp and Corn Bisque

Some dishes have a way of wrapping you in a warm, comforting embrace, and this Shrimp and Corn Bisque is one of them. With its creamy base, tender shrimp, and bursts of sweet corn, every spoonful feels like a taste of home.

The inspiration for this recipe came from a trip to Louisiana, where seafood and soul food reign supreme. The way they combined fresh shrimp with the sweetness of corn and the richness of cream left a lasting impression. I knew I had to recreate that experience in my own kitchen.

This bisque is all about balance: the savory depth of the shrimp, the natural sweetness of corn, and the subtle heat of Cajun spices. It’s hearty yet refined, indulgent yet simple enough to make on a weeknight.

What I love most is how versatile it is. Serve it as an elegant starter or as the centerpiece of a cozy dinner. Pair it with crusty bread or a crisp salad, and you’ve got a meal that satisfies on every level.

Let’s dive into the creamy, dreamy world of Shrimp and Corn Bisque. Trust me, it’s a recipe you’ll come back to again and again.

Recipe Resume: (In Todd Wilbur’s Style)

This Shrimp and Corn Bisque is a luxurious yet approachable soup that combines tender shrimp, sweet corn, and a rich, creamy broth.

Infused with Cajun spices and a touch of sherry, this bisque delivers bold flavors while remaining silky and smooth. It’s a dish that feels special but comes together in under an hour.

Perfect as an appetizer or a main course, this bisque is versatile, comforting, and sure to impress. Serve it with crusty bread for a complete meal or as part of a festive seafood spread.

An Exciting Story:

The first time I served this Shrimp and Corn Bisque, it was for a holiday dinner with my family. My husband took one bite and declared it “restaurant quality.” The kids loved the sweetness of the corn, and my mother couldn’t get over how tender the shrimp were.

Now, it’s a staple in our house whenever we want something a little fancy but still comforting. It’s a recipe that never fails to bring people together.

Why This Shrimp and Corn Bisque?

• Rich and Creamy: A luxurious, velvety texture that feels indulgent.
• Bold Flavors: The shrimp and corn pair beautifully with Cajun spices and a hint of sherry.
• Quick and Easy: Ready in under an hour, perfect for weeknights or special occasions.
• Crowd-Pleaser: Loved by seafood fans and soup enthusiasts alike.
• Versatile: Works as an appetizer, main course, or even a party dish.

What You Need for Shrimp and Corn Bisque

• For the Bisque:
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 2 cups fresh or frozen corn kernels
  • 2 tbsp all-purpose flour
  • 4 cups seafood or chicken stock
  • 1 cup heavy cream
  • ½ cup dry sherry (optional)
  • 1 tsp Cajun seasoning
  • ½ tsp smoked paprika
  • Salt and pepper to taste
• For the Shrimp:
  • 1 lb medium shrimp, peeled and deveined
  • 1 tbsp olive oil
  • ½ tsp Cajun seasoning
• For Garnish:
  • Chopped fresh parsley or chives
  • Additional corn kernels (roasted, optional)
  • Crusty bread for serving

How to Make Shrimp and Corn Bisque

1. Prepare the Shrimp:
   • Heat 1 tbsp olive oil in a skillet over medium heat. Toss the shrimp with Cajun seasoning and sauté for 2-3 minutes until pink and cooked through. Remove from heat and set aside.
2. Make the Bisque Base:
   • In a large pot, melt the butter with the olive oil over medium heat. Add the onion, celery, and garlic, sautéing until softened (about 5 minutes).
   • Stir in the corn kernels and cook for another 2-3 minutes. Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to remove the raw flour taste.
3. Add the Stock and Simmer:
   • Gradually whisk in the seafood or chicken stock, ensuring no lumps remain. Add the Cajun seasoning, smoked paprika, and sherry (if using). Bring to a simmer and cook for 10-15 minutes.
4. Blend and Add Cream:
   • Using an immersion blender (or carefully transferring to a blender), purée the bisque until smooth. Return to the pot and stir in the heavy cream. Adjust seasoning with salt and pepper.
5. Assemble and Serve:
   • Ladle the bisque into bowls, topping each with a handful of sautéed shrimp. Garnish with parsley or chives and optional roasted corn kernels. Serve with crusty bread.

Tips for Shrimp and Corn Bisque

1. Fresh vs. Frozen Corn: Fresh corn will give a sweeter, more vibrant flavor, but frozen corn works wonderfully when fresh isn’t available.
2. Control the Spice: Adjust the Cajun seasoning to suit your spice preference. Add a dash of hot sauce if you like extra heat.

Substitutions and Variations:

• No Sherry? Use white wine or skip it altogether for an alcohol-free version.
• Dairy-Free Option: Substitute coconut milk for heavy cream.
• Add Veggies: Incorporate diced potatoes or roasted red peppers for additional texture and flavor.

Make a Healthier Version:

• Use half-and-half instead of heavy cream for a lighter bisque.
• Opt for olive oil instead of butter to reduce saturated fat.

Closing for Shrimp and Corn Bisque:

And there you have it—a warm, comforting Shrimp and Corn Bisque that’s as rich in flavor as it is in tradition. Whether you’re serving it as a starter or the main event, this bisque is sure to impress. Let us know how yours turns out, and don’t forget to explore our other comforting recipes!

Frequently Asked Questions for Shrimp and Corn Bisque

1. Can I use canned corn?
   Yes, but rinse and drain it first for the best flavor.
2. What’s the best shrimp to use?
   Medium-sized shrimp work well, but you can use large shrimp for a more luxurious feel.
3. Can I freeze this bisque?
   Yes, but add the cream after reheating to prevent separation.
4. What if I don’t have Cajun seasoning?
   Make your own blend with paprika, garlic powder, onion powder, thyme, and cayenne.
5. How do I thicken the bisque?
   Use an extra tablespoon of flour or simmer longer to reduce the liquid.
6. Can I make this vegetarian?
   Substitute shrimp with diced potatoes and use vegetable stock for a creamy corn bisque.
7. What pairs well with this dish?
   Crusty bread, a simple green salad, or even a side of fried okra.
8. Is this bisque spicy?
   It’s mildly spiced, but you can add more Cajun seasoning or hot sauce for extra heat.
9. Can I use pre-cooked shrimp?
   Yes, just add them at the end to warm through without overcooking.
10. How do I get a smoother texture?
    Strain the bisque through a fine-mesh sieve after blending for an ultra-smooth consistency.
11. What’s the best way to reheat leftovers?
    Reheat gently over low heat, stirring frequently to prevent curdling.
12. Can I make this gluten-free?
    Yes, substitute the flour with cornstarch or a gluten-free thickener.