Description
This New Orleans Shrimp and Corn Bisque is a creamy, flavorful soup that captures the essence of classic Cajun cooking. Featuring tender shrimp, sweet corn, and a rich blend of spices, this bisque is perfect for a comforting meal that serves 6 to 8 people. The recipe involves sautéing aromatic vegetables, making a roux, and simmering everything to create a luscious seafood bisque with a hint of Cajun seasoning.
Ingredients
Scale
Seafood
- 1 lb large shrimp, peeled and deveined
- 1 cup fresh or frozen corn kernels
Vegetables & Aromatics
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 1 bell pepper, finely chopped
- 4 cloves garlic, minced
Dairy & Broth
- 2 tablespoons butter
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup whole milk
Seasonings & Others
- 2 tablespoons flour
- 1 teaspoon Cajun seasoning
- Salt and black pepper to taste
Instructions
- Prepare the Vegetables: Finely chop the onion, celery, and bell pepper, and mince the garlic to ensure even cooking and to release their full flavors.
- Sauté the Vegetables: In a large pot over medium heat, melt the butter and add the chopped vegetables. Cook until softened, about 5 minutes, stirring occasionally to avoid burning.
- Add Garlic and Spices: Stir in the minced garlic and Cajun seasoning, cooking for an additional minute to blend the aromas and flavors.
- Make the Roux: Sprinkle the flour over the sautéed vegetables and stir continuously for about 2 minutes, allowing the flour to cook and form a light roux that will thicken the bisque.
- Add Liquids and Simmer: Gradually pour in the chicken broth and whole milk while stirring constantly to prevent lumps. Bring to a simmer and cook for 5–7 minutes until the mixture thickens slightly.
- Cook Shrimp and Corn: Add the shrimp and corn kernels to the pot. Cook for another 5–7 minutes until the shrimp turn pink and are fully cooked, ensuring the seafood is tender.
- Finish with Cream: Stir in the heavy cream and allow the bisque to simmer for an additional 5 minutes to meld the flavors and achieve a creamy texture.
- Season and Serve: Taste the bisque and season with salt and black pepper as needed. Serve hot, optionally garnished with fresh parsley for a pop of color and freshness.
Notes
- Use low-sodium chicken broth to better control the salt levels in the bisque.
- Adjust the amount of Cajun seasoning based on your preferred spice level.
- For a thicker bisque, cook slightly longer after adding the flour and broth to achieve desired consistency.
- Fresh corn is preferred but frozen corn works well if out of season.
- Garnish with chopped parsley or green onions for an extra touch of color and flavor.
- Can be served with crusty bread or over cooked rice for a heartier meal.
