Louisiana Shrimp Corn Bisque Recipe

The Best Smells in the Kitchen

Nothing beats the smell of bacon cooking. It warms the whole house. Then you add the onion, pepper, and celery. Doesn’t that smell amazing?

This vegetable mix is called the “holy trinity” in Louisiana cooking. It’s the heart of so many good dishes. I love hearing the soft sizzle in the pot.

A Little Secret for Big Flavor

After the veggies are soft, you add the garlic. Then comes a splash of sherry wine. It makes a big hiss and lifts all the tasty bits from the pot.

My grandson once called this “flavor magic.” I still laugh at that. This step matters because those little bits hold so much flavor. You don’t want to leave them behind.

Making the Soup Creamy

Next, we make a roux. That’s just butter and flour cooked together. You stir and stir until it’s smooth.

Then you slowly add the shrimp stock. The soup gets thick and rich. *Fun fact: The word “bisque” means a smooth, creamy soup.* It usually comes from France.

What is your favorite kind of soup? Is it creamy or brothy? Tell me about it.

The Grand Finale

Now for the best part. In goes the sweet corn and plump shrimp. Finally, you stir in the warm cream. The soup turns a beautiful sunny color.

You only cook it until the shrimp turn pink. This matters because you want the shrimp to be tender. Overcooked shrimp get rubbery, and nobody wants that.

Do you prefer big shrimp or small shrimp in your soup? I always go for the medium ones.

A Bowl Full of Memories

This bisque reminds me of big family dinners. We would all squeeze around the table. The room was loud and happy.

Food tastes better when it’s shared. That’s a truth I hold dear. Cooking for people is a way of showing love without using words.

What food reminds you of your family? I would love to hear your story.

Ingredients:

Ingredient	Amount	Notes
Bacon, chopped	½ pound
Yellow onion, diced	1 medium
Bell pepper, diced	½
Celery stalks, diced	2
Garlic cloves, minced	4
Sherry cooking wine	¼ cup
Butter	8 tbsp (1 stick)
All-purpose flour	½ cup
Shrimp stock	4 cups	Chicken or seafood stock can be substituted
Water	1 ½ cups
Green onions, sliced	2–4
Fresh parsley, chopped	1 bunch
Raw shrimp, peeled & deveined	1 ½ pounds	Medium size
Cajun seasoning	1 tbsp	Or to taste
Corn kernels	4 ears (or 2–3 cups)	Fresh, frozen, or canned
Heavy cream, warmed	2 cups
Salt, pepper, Cajun seasoning	to taste	For final seasoning adjustment

A Bowl Full of Louisiana Sunshine

This soup always reminds me of my grandpa’s house by the water. He would tell the best stories while we shucked corn. The smell of bacon and onions cooking is pure happiness. It fills your whole kitchen with love. Doesn’t that smell amazing?

Let’s make some magic together. This bisque is creamy and full of flavor. I promise it’s easier than it looks. Just follow these steps with me. You’ll feel like a real Louisiana chef by the end.

1. Start with the chopped bacon in your big pot. Cook it until it’s nice and crispy. That sound is the best part of cooking. Then take the bacon out, but leave a little grease behind. This gives our veggies so much flavor.
2. Toss in your onion, bell pepper, and celery. We call this the “holy trinity” down south. Sauté them until they get soft and sweet. Then add the garlic and cook for one more minute. I still laugh at how good it makes the house smell.
3. Now pour in the sherry wine. It will sizzle and steam! Scrape all those tasty brown bits from the pot bottom. Those bits are secret flavor bombs. Let it bubble for a minute or two. (Hard-learned tip: Don’t lean right over the pot. The steam is strong!)
4. Stir in the butter until it melts. Then sprinkle the flour over everything. You need to cook and stir this for five minutes. This makes your roux, which thickens the soup. What’s your favorite soup to eat on a rainy day? Share below!
5. Slowly whisk in your shrimp stock. Then add the water, parsley, and green onions. Let the whole pot simmer for about 20 minutes. This lets all the flavors become best friends. It’s the most important step.
6. Time for the stars of the show! Gently stir in the raw shrimp and corn. Pour in the warmed heavy cream next. Let it cook for five more minutes. You’ll know it’s done when the shrimp turn pink and curl.
7. Finally, give your bisque a little taste. Add more salt, pepper, or Cajun seasoning if you like. I always add an extra pinch for luck. Now it’s ready to serve hot and steamy.

Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Dinner, Soup

Make It Your Own

Recipes are just a starting point. You can change them to be exactly what you crave. Here are a few fun twists on our bisque. I think my grandson would love the smoky one.

• The Smoky Swap: Use smoked sausage instead of bacon. It gives a different, deep flavor that’s so good.
• Summer Garden: Toss in a handful of fresh, chopped okra. It adds a lovely texture and tastes like summer.
• Spicy Kick: Add a diced jalapeño with the other veggies. It will make the soup nice and warm inside.

Which one would you try first? Comment below!

The Perfect Bowl

This bisque is a whole meal in a bowl. But I love to make it feel special. A warm, crusty loaf of bread is a must for dipping. A simple green salad on the side is perfect, too. It makes for a very happy dinner table.

For a drink, a cold glass of sweet iced tea is my go-to. It cuts through the richness so well. For the grown-ups, a crisp glass of Chardonnay pairs beautifully. It always reminds me of a fancy restaurant meal at home.

Which would you choose tonight?

Keeping Your Bisque Beautiful

Let’s talk about storing this lovely soup. First, let it cool completely. Hot soup in a container will steam and get watery.

It will keep in the fridge for three days. For the freezer, use a sturdy container. Leave some space at the top because it will expand when frozen.

I once froze it in a glass jar. It cracked! Now I use plastic containers. This matters because a little care saves your good food.

To reheat, use the stove on low. Stir it gently so the cream does not separate. Add a splash of stock if it seems too thick.

Batch cooking this soup is a lifesaver. It means a cozy meal is always ready for you. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Bisque Troubles

Sometimes cooking does not go as planned. Do not worry. Here are easy fixes for common problems.

Is your soup too thin? Make a quick slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this into your simmering bisque.

Is it too thick? Just add a little more stock or warm cream. I remember when my first roux was like paste. I just added liquid slowly until it was perfect.

Did you add too much spice? Stir in a bit more cream. A squeeze of lemon juice can also help balance the flavor. This matters because fixing mistakes builds your cooking confidence.

Getting the flavors just right makes the whole meal sing. Which of these problems have you run into before?

Your Bisque Questions Answered

Q: Can I make this gluten-free? A: Yes! Just swap the flour for your favorite gluten-free blend. It will work just the same.

Q: Can I make it ahead of time? A: Absolutely. Make the soup base a day before. Add the shrimp and cream right before you serve.

Q: What if I do not have sherry? A: You can skip it. Or use a little lemon juice instead for a bright taste.

Q: Can I double the recipe? A: Of course! Just use a bigger pot. It is perfect for feeding a crowd.

Q: Any optional add-ins? A: A dash of hot sauce at the end is nice. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this bisque. It is a taste of my home. I would love to see your creation.

Share a picture of your beautiful bowl. You can tag my blog on Pinterest. *Fun fact: The word “bisque” means a smooth, creamy soup.

It is a joy to cook for the people we love. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.