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My shrimp and corn bisque hits the down-home meal happy spot with electrifying flavors and a lush, luxurious body, y'all. Seasoned shrimp, set aside while the Cajun trinity veggies and garlic brown down beautifully in the pot. Then, the mixture gets dusted in flour and boiled with corn and broth until the perfect soupy consistency is achieved. Finally, heavy cream, three types of cheese, and seasoned shrimp finish off the bisque into soul-warming, toe-curling dining joy. Yep and yay...
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Another Great One Hailing from the south Louisiana Mother Land...
The Cajuns aka Acadians of south Louisiana hailed from France, bringing touches of their native food culture to our area that remain until this day. Shrimp bisque is one of the dishes that originated in France and crossed over many years into classic Cajun cuisine. Named after the Bay of Biscay, traditional shrimp bisque receives its signature fuller body from heavy cream.
My original version of this dish includes the classic south Louisiana shrimp and corn cooking combination. And, I also include cheese to add even more lusciousness to each bite. The result is an over-the-top creamy shrimp and corn bisque that stands out from the usual recipes. For sure!
Shrimp and Corn Bisque Ingredient Essentials and Substitutions
- I use 31/35 shrimp for this recipe, as it's the perfect size for highlighting the shrimp as the main ingredient. I buy them already peeled and deveined, which saves tons of prep time and makes the recipe simple to make.
- I used canned corn in this shrimp and corn bisque recipe. It's what I had on hand at the time. But, you can also use fresh or even frozen corn with great success. You don't even have to thaw the frozen corn, it will cook quickly throughout the 10-minute boiling process.
- The browned Cajun trinity veggies and garlic authenticate this Louisiana-style shrimp and corn bisque. Don't skip them if at all possible or the recipe just won't turn out the same. At the very least, use onions and garlic.
- Heavy cream is used traditionally to finish off shrimp and corn bisque. You can use half and half, evaporated milk, or milk. But, the finished bisque will likely be not as creamy although it will still have a really good flavor.
- I used gluten free all purpose flour as a binder. It works perfectly. But, you can also use tapioca flour to thicken your bisque, too. It works just as well.
How to Make Shrimp and Corn Bisque
Start the bisque by seasoning the shrimp.
Then, pour the chopped onion, bell pepper, and celery into a large enameled Dutch oven or other type of sturdy pot.
Add the garlic and cook for one additional minute.
Reduce the heat. Then, sprinkle the flour over the browned veggies. Continue to cook for a few minutes, stirring almost constantly until the flour is fully incorporated into the mixture.
Now, whisk the broth into the pot, and let the mixture cook for a bit so that the ingredients marry into 'one.'
Add the heavy cream and the corn to the pot, then the three cheeses.
Finally, stir the seasoned shrimp into the pot. Cover partially, and cook until done.
And that's it, y'all!!
This shrimp and corn bisque is a scrumptious soup that looks and tastes like you spent all day slaving over it. It's fancy and impressive. And, it has just enough sustenance to serve as the main dinner meal.
It also makes an impressive appetizer and a stellar holiday buffet table item. You really can't go wrong serving this shrimp and corn bisque to anyone at any time. Nope. It's so super tasty, hearty, and filling that you could even appreciate a bowl in the dead of summer. Indeed.
Share this uniquely delicious shrimp and corn bisque with those who are just as honest as they are humble. Much food love, and see y'all on the yum side...
More Luxurious-Bodied Cajun Shrimp Recipes
Bookmark these other full-bodied Cajun shrimp recipes for when the south Louisiana food mood strikes.
Shrimp and Corn Bisque
Ingredients
For the Seasoned Shrimp
- 2 pounds 31/35-count raw shrimp, peeled and deveined
- 1 tablespoon parsley flakes
- 2 teaspoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- salt, black pepper, and cayenne pepper to taste
For the Shrimp and Corn Bisque
- 3 to 4 tablespoons oil or butter Start with three tablespoons and use the other one if needed
- 1 large yellow onion, chopped
- 1 large green bell pepper, chopped
- 2 fresh celery ribs, trimmed and chopped
- 1 tablespoon minced garlic about 4 standard-sized cloves
- ¼ cup all purpose flour
- 4 cups chicken broth Swanson is gluten free
- 2 cups corn fresh, frozen, or canned
- 2 cups heavy cream
- 4 ounces cream cheese, cubed
- 1 cup cheddar cheese
- 1 cup pepper Jack cheese
Instructions
- Sprinkle the seasonings over the shrimp, then stir to combine.
- Brown the chopped onion, bell pepper, and celery in the oil or butter in an enameled cast iron Dutch oven or pot set over medium-high heat.
- When browned, stir the minced garlic into the mixture and cook for one additional minute, stirring constantly.
- Reduce the heat to medium-low.
- Stir the flour into the mixture, stirring almost constantly for 2 minutes to ensure that the mixture is well combined.
- Pour the chicken broth into the pot, and stir until incorporated.
- Cook for about 10 minutes. The mixture will thicken quickly, then boil into the perfect soup consistency as you stir it occassionally.
- Pour the heavy cream, corn, cream cheese, cheddar, and pepper Jack into the mixture and stir well until combined.
- Stir the shrimp into the pot, and cover the pot partially with a glass lid.
- Continue cooking for about 12 to 15 minutes, or until a digital meat thermometer inserted into the shrimp reads at least 145 degrees, and the cheeses have melted completely into the soup. (The soup should be going at a low rolling boil. If it is not, then turn up the heat some until the soup is just barely boiling. If you don't, it probably won't cook properly. Also, some of the cream cheese may not melt completely, there may be very small pieces that will eventually melt as you stir the individual bowls of soup before eating).
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Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
