Prepare to fall head-over-heels for Shrimp and Corn Bisque—a luxuriously creamy, flavor-packed bowl of coastal comfort. Imagine tender shrimp, sweet corn, smoky bacon, and aromatic veggies all mingling in a silky bisque that leaves you craving just one more spoonful. This recipe delivers a decadent soup that’s surprisingly easy to make, and perfect for impressing friends or simply treating yourself to a taste of New Orleans right at home.
Why You’ll Love This Recipe
- Velvety, Creamy Perfection: Each spoonful of Shrimp and Corn Bisque delivers incredible richness, thanks to a blend of heavy cream and half-and-half for that luscious texture.
- Unbeatable Flavor Layers: From crisp bacon to sweet corn and savory shrimp, every ingredient shines and creates irresistible depth in every bite.
- Weeknight Quick, Dinner Party Elegant: It comes together in under an hour but tastes like you’ve been laboring over it all day—perfect for both cozy family nights and wow-worthy entertaining.
- Easy-to-Customize: Allergies or personal tastes? It’s simple to swap proteins, add heat, or adapt for vegetarian friends.
Ingredients You’ll Need
You won’t believe how this short list of humble ingredients comes together to create such a dazzling bisque. Each element was chosen for the magic it brings—layered flavors, creamy body, bold color, and crave-worthy texture. Let’s peek at why every addition matters!
- Bacon: Not just for garnish! Bacon infuses the soup with savory depth and a hint of smokiness you’ll taste in every bite.
- Butter: Sautéing veggies in butter (and a little bacon fat) sets the stage for a rich, aromatic base.
- Celery & Onion: This classic combo provides subtle sweetness and aromatic backbone—don’t skip them!
- Garlic: Minced fresh, it brings warmth and complexity that wakes up the whole soup.
- Potatoes: Red potatoes or Yukon golds add creaminess and a gentle, starchy body that thickens the bisque naturally.
- Chicken or Vegetable Broth: The savory liquid base ties all the flavors together—use your favorite!
- White Pepper, Salt, Dried Thyme: A petite trio of seasonings for just the right pop and herbaceous lift.
- Tomato Paste: A dollop adds color, tang, and a little touch of umami.
- Sherry Wine: Don’t skip this—sherry brightens everything and adds a layer of signature bisque flavor.
- All-Purpose Flour: Whisked into cream for a luxurious thickener that won’t turn lumpy.
- Heavy Whipping Cream & Half-and-Half: Double the dairy, double the decadence—these create the bisque’s signature silky mouthfeel.
- Corn: Whether you use fresh, frozen, or canned, sweet corn pops with summery crunch throughout the soup.
- Salad Shrimp (Bay Shrimp): Petite and tender, they soak up all that bisquey goodness in every bite.
- Crabmeat: Shredded crab adds sweet seafood depth—feel free to use lump, claw, or even imitation if needed.
- Old Bay Seasoning: The ultimate seafood-friendly spice blend—season to your heart’s content!
- Fresh Thyme Sprigs: Finely chopped for a simple, aromatic finishing touch.
Variations
One of the best things about Shrimp and Corn Bisque is how effortlessly it lends itself to little tweaks. Whether you’re managing allergies, dietary needs, or just looking to play with seasonal produce, there’s plenty of delicious room to experiment.
- Go Vegetarian: Skip the bacon, swap broth for veggie stock, and load up on extra corn or sautéed zucchini for a gorgeous meatless bisque.
- Spice It Up: Toss in diced jalapeño, a pinch of cayenne, or even a splash of hot sauce for bisque with extra kick.
- Swap the Seafood: Not a shrimp fan? Lump crab, diced cooked fish, or even seared scallops make a dreamy substitute.
- Lighter Option: Use whole milk instead of some of the half-and-half for a lighter—but still creamy—version.
How to Make Shrimp and Corn Bisque
Step 1: Cook the Bacon & Prep the Seafood
Start by crisping up your bacon in a Dutch oven or large soup pot. This doesn’t just make irresistible crumbles for topping; the rendered fat turns into a flavor boost for the veggies. If your shrimp are raw, sauté them in a separate skillet just until pink and opaque—quick and easy, with a pinch of salt or cayenne if you love a little heat. Set the cooked bacon and shrimp aside while you build your base.
Step 2: Sauté Veggies to Build the Flavor Base
Add the butter (and some bacon drippings, if you like) right into the pot. Sauté the celery and onion over medium heat until they’re beautifully tender and fragrant, about 4–5 minutes. Stir in the garlic last—just one minute—to keep it from scorching, then inhale deeply. That’s the scent of comfort in progress!
Step 3: Simmer with Potatoes & Broth
Toss in your cubed potatoes, pour in the broth, and sprinkle in the salt, white pepper, dried thyme, tomato paste, and sherry. Give everything a good stir, bring it to a boil, then reduce heat and let it gently simmer, uncovered, until the potatoes are fork-tender—about 15–20 minutes. All those gorgeous flavors will mingle and develop as the soup simmers.
Step 4: Thicken the Bisque
While the potatoes cook, whisk together flour and heavy whipping cream until perfectly smooth—no lumps allowed! Stir this creamy mixture gradually into your soup, crank the heat a little, and let it bubble for just a couple minutes until it thickens into the dreamy bisque base.
Step 5: Add Seafood, Corn & Creamy Goodness
Turn the heat to low and add the cooked shrimp, crabmeat, sweet corn, and the rest of the half-and-half. Gently warm everything through, stirring gently so the seafood stays perfectly tender. Avoid boiling at this point to keep the bisque blissfully creamy and the shrimp just right.
Step 6: Season & Serve
Stir in the crumbled bacon and a generous shake (or two) of Old Bay seasoning. Taste, adjust seasonings if needed, then ladle your Shrimp and Corn Bisque into bowls. Top each with a scattering of fresh thyme and let the swooning commence!
Pro Tips for Making Shrimp and Corn Bisque
- Use Small (Bay) Shrimp for Best Texture: Bay shrimp are tender and bite-sized, so they meld perfectly with the velvety bisque without becoming rubbery—avoid overcooking by adding them at the end.
- Make the Cream Mixture Lump-Free: Always whisk flour and cream together completely before adding—this ensures your bisque stays silky smooth, not starchy or gritty.
- Sherry Timing Is Everything: Add sherry right after the veggies but before simmering with broth—this cooks off harsh alcohol flavor while letting its sweetness shine through.
- No Rapid Boiling After Adding Dairy: Once you stir in the half-and-half and cream, keep the heat low to prevent curdling and preserve that dreamy, luxurious consistency.
How to Serve Shrimp and Corn Bisque
Garnishes
For restaurant-worthy flair, add a sprinkle of chopped fresh thyme, chives, or flat-leaf parsley right before serving. Extra bacon crumbles, a swirl of cream, or even a few roasted corn kernels also bring color and tempting texture to the top of the bisque.
Side Dishes
This Shrimp and Corn Bisque pairs beautifully with a crusty French baguette for dipping, a leafy green salad dressed with citrus vinaigrette, or warm, flaky buttermilk biscuits. For a little extra indulgence, serve alongside buttery oyster crackers—or a glass of crisp white wine!
Creative Ways to Present
Try ladling your bisque into hollowed-out sourdough bread bowls for a fun, cozy touch. For parties, offer it in small cups as an appetizer, garnished with mini skewers of shrimp. Or serve family-style in a large, deep tureen that lets everyone inhale that amazing aroma together!
Make Ahead and Storage
Storing Leftovers
Let leftover bisque cool completely, then transfer to airtight containers. It’ll keep in the refrigerator for up to 3 days—just be sure to stir well before reheating, as dairy may separate a little when chilled.
Freezing
You can freeze Shrimp and Corn Bisque for up to 2 months, though the texture may change slightly due to the cream. Let it thaw overnight in the fridge before reheating, and stir thoroughly to bring it back together.
Reheating
Reheat your bisque gently on the stove over low heat, stirring often. Avoid boiling it after reheating to maintain the silky creaminess—if it thickens too much, add a splash of broth or half-and-half to loosen.
FAQs
-
Can I make Shrimp and Corn Bisque ahead of time?
Absolutely! Prepare the bisque up to the point of adding seafood and cream, then cool and refrigerate. When ready to serve, gently reheat, add the shrimp, crab, and dairy, and heat through just before serving for optimal texture and freshness.
-
What’s the best way to use frozen or canned corn?
Both frozen and canned corn work perfectly. If using frozen, thaw it first and drain off excess liquid. For canned, simply rinse and drain before stirring into the bisque for sweet, juicy bites.
-
Can I substitute the sherry with something else?
If you don’t have sherry on hand, a splash of white wine or dry vermouth works well, or you can simply leave it out for an alcohol-free option—just know the flavor profile will be slightly different but still delicious!
-
Is Shrimp and Corn Bisque gluten-free?
Not in its traditional form, since it’s thickened with all-purpose flour. To make it gluten-free, simply swap in a gluten-free flour blend or cornstarch slurry—your bisque will still be perfectly creamy!
Final Thoughts
I can’t think of anything more comforting or soul-satisfying than a steaming, creamy bowl of Shrimp and Corn Bisque. Every spoonful is pure joy—full of cozy flavors and happy memories. If you love seafood and crave some southern warmth (no matter where you live), give this recipe a try and let it brighten your table and your day!
Print
Shrimp and Corn Bisque Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Stovetop
- Method: Stovetop
Description
Indulge in the rich and creamy goodness of Shrimp and Corn Bisque, a comforting soup that is perfect for any occasion. This recipe combines tender shrimp, sweet corn, and savory crabmeat in a flavorful broth that is sure to satisfy your taste buds.
Ingredients
Bacon Crumbles:
- 8 bacon strips, cooked and crumbled
Bisque:
- 2 Tbsp. butter
- 2 celery ribs, chopped
- 1 large onion, chopped
- 2–3 garlic cloves, minced
- 3–4 small potatoes, red potatoes or Yukon gold, peeled and cubed
- 2 cups broth, chicken or vegetable
- 1 tsp white pepper
- 1 tsp salt
- 1 tsp dried thyme
- 2 Tbsp tomato paste
- 1/4 cup sherry wine
- 1/2 cup all-purpose flour
- 1 cup heavy whipping cream
- 4 cups half-and-half, divided
- 2 cups cooked corn
- 1 pound salad shrimp, bay shrimp
- 8 oz crabmeat, shredded
- 1–2 Tbsp Old Bay seasoning
- Fresh thyme sprigs, chopped (garnish)
Instructions
- If you aren’t using already cooked bay shrimp, use this method: For raw shrimp, heat 1 tbsp of oil to a sauté pan on medium high heat. Add shrimp and cook for a few minutes on each side. Optional to add a pinch of salt or cayenne pepper for more heat.
- Make the bisque: In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Add butter to the drippings; saute celery and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, salt, pepper, thyme, tomato paste, and sherry wine. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
- In a small bowl, whisk together flour and 1 cup whipping cream until smooth. Gradually stir into the soup mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Add the shrimp, crabmeat, corn, and 3 cups of half-and-half. Gently stir and heat through (do not boil); turn down to low heat and simmer for 2-3 minutes.
- Add in crumbled bacon, and season to taste with Old Bay seasoning. Gently stir.
- Ladle the soup into bowls, sprinkle with the chopped thyme and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 1160mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 150mg
