Shrimp and Corn Bisque

A rich, comforting bisque with sweet corn, tender shrimp, smoky bacon, and the warmth of Cajun seasoning. A portion of the shrimp and corn is blended to create a thick, flavorful base—no heavy-handed creaminess, just depth and balance.

Prep Time15

Cook Time20

Total Time35

Course: Soup

Cuisine: French, Southern

Servings: people

Author: Marissa Stevens

Ingredients

1 pound medium shrimp peeled and deveined (tails removed), divided
2 cups corn kernels fresh or frozen, divided
3 cups seafood broth or shrimp stock, divided (see recipe note)
4 slices thick-cut bacon diced small
1 tablespoon butter
1 small yellow onion finely chopped
1 rib celery finely chopped
1/2 medium green bell pepper finely chopped
2 green onions thinly sliced (white and green parts separated)
2 cloves garlic minced
1/2 teaspoon Cajun seasoning or Creole seasoning
1/2 teaspoon dried thyme
1/2 cup heavy cream (plus more to taste)
fine sea salt and freshly ground black pepper to taste

Instructions

In a standard blender (or small food processor), combine 1/3 of the shrimp, 1 cup of the corn, and 1½ cups of the seafood broth. Blend until very smooth and pourable, adding a splash more broth if needed to help it blend. Set aside.
In a soup pot or Dutch oven, cook the bacon over medium heat until crisp. Use a slotted spoon to transfer to a paper towel-lined plate and set aside. Leave about 2 tablespoons of the bacon fat in the pot.
Add butter, onion, celery, bell pepper, and the white parts of the green onions to the pot. Cook and stir over medium heat until softened, about 5 minutes. Add garlic and cook 2 minutes more. Add Cajun seasoning, thyme, a pinch of salt, and a few grinds of black pepper and stir until fragrant, about 30 seconds.
Stir in the remaining seafood broth and corn kernels, along with the shrimp-corn purée (scraping out blender pitcher with a rubber spatula if needed). Bring to a simmer and cook for 5 minutes, stirring occasionally.
Stir in the remaining shrimp. Simmer gently until the shrimp are just cooked through, 3 to 4 minutes. Add heavy cream; cook and stir until warmed through. Taste and adjust seasoning as needed. Ladle into bowls and top with the reserved bacon and green onion tops. Serve hot.

Notes

If you can’t find seafood broth, use chicken broth and add a splash of bottled clam juice or a spoonful of seafood base (like Better Than Bouillon Lobster Base) for a similar depth of flavor.

Nutrition

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