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Creamy Shrimp Corn Bisque Recipe

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4.7 from 90 reviews

This Creamy Shrimp Corn Bisque is a rich and flavorful soup combining tender shrimp, fresh corn kernels, and rendered beef bacon for a smoky depth. The bisque features a velvety texture from a butter-flour roux and heavy cream, balanced with a hint of Cajun seasoning and a splash of sherry vinegar for brightness. Perfect as a comforting starter or a light main course, this bisque is a delightful blend of seafood and southern-inspired ingredients.

Ingredients

Meat and Seafood

  • 1/2 lb beef bacon, chopped
  • 1.5 lbs medium raw shrimp, peeled and deveined

Vegetables

  • 1 medium yellow onion, diced (1 cup)
  • 1/2 bell pepper, diced
  • 2 stalks celery, diced
  • 4 garlic cloves, minced
  • 4 ears of corn, kernels removed (2-3 cups)

Liquids and Seasonings

  • 1/4 cup sherry vinegar cooking grape juice
  • 4 cups shrimp stock
  • 1.5 cups water
  • 2 cups heavy cream
  • 1 tbsp Cajun seasoning
  • Salt and pepper, to taste

Dairy and Thickener

  • 1/2 cup all-purpose flour
  • 8 tbsp butter (1 stick)

Instructions

  1. Render Bacon: In a large pot over medium heat, cook the chopped beef bacon until it becomes crispy. Once done, remove the bacon bits but keep the rendered fat in the pot for cooking the vegetables.
  2. Sauté Vegetables: Add the diced onion, bell pepper, and celery to the bacon fat. Cook for 5-7 minutes until the vegetables soften. Then add the minced garlic and cook for an additional minute until fragrant.
  3. Make Roux and Deglaze: Sprinkle the flour over the sautéed vegetables and stir continuously for 2 minutes to form a roux, which will help thicken the bisque. Pour in the sherry vinegar cooking grape juice, scraping the bottom of the pot to loosen any browned bits, and allow the liquid to reduce slightly.
  4. Add Stocks and Simmer: Gradually whisk in the shrimp stock followed by water. Bring the mixture to a gentle simmer, then add the corn kernels. Reduce the heat to low, cover the pot, and let the bisque simmer for 15-20 minutes to meld flavors and soften the corn.
  5. Cook Shrimp and Finish: Add the peeled and deveined shrimp to the pot and cook for 3-5 minutes until they turn pink and are cooked through. Stir in the heavy cream and Cajun seasoning, making sure not to bring the bisque back to a boil. Season to taste with salt and pepper.
  6. Add Bacon and Serve: Just before serving, stir in the reserved crispy beef bacon bits. Ladle the hot bisque into bowls and enjoy warm.

Notes

  • For more intense flavor, use homemade shrimp stock made from shrimp shells and heads simmered with aromatics.
  • If you prefer a smoother bisque, consider blending the soup partially before adding shrimp and cream.
  • The Cajun seasoning can be adjusted based on desired heat and spice level.
  • Keep the bisque below boiling after adding cream to prevent curdling.
  • Use fresh corn kernels for the sweetest flavor; canned or frozen corn can be substituted in a pinch.

Find it online: https://forkvista.com/creamy-shrimp-corn-bisque-recipe/