Get ready to cozy up with a bowl of creamy corn and shrimp bisque, because I've got the perfect recipe to warm your soul. This indulgent and flavorful soup is the ultimate comfort food, with tender shrimp and sweet corn creating a heavenly combination. So grab your spoon and get ready to slurp your way to bliss.
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I am making my way through sharing a few fun and unique gluten-free soups like my goat cheese broccoli soup and this creamy zucchini soup with cheddar. And this thick and creamy shrimp and corn bisque is perfect for a cold day.
📖Why My Recipe Works
If I am known for anything on the internet, it is my Cajun butter sauce. This soup takes my homemade shrimp stock and the same Cajun seasoning to make a brightly flavored soup that isn't too spicy.
Just the right balance with the sweet corn and salty bacon. Part of the corn is pureed to make a rich bisque, but part of the whole corn kernels are reserved and added at the end to a lovely texture.
This soup is also flourless, thus making it gluten-free.
🧾Ingredient Notes
- Shrimp - You can use any size of fresh or frozen uncooked shrimp. While fresh shrimp is lovely if you can get it, I find frozen to be ideal for this recipe. You can leave large shrimp whole for a stunning presentation or chop it into bite-size pieces.
- Shrimp Stock - If you can't find shrimp or seafood stock, chicken broth can be substituted.
- Corn - You can use fresh or frozen sweet corn in this recipe. If you use frozen corn be sure to thaw it before starting. I don't recommend using canned corn or cream-style corn in this recipe.
- Potatoes - A basic russet potato is perfect. Unlike a chowder where you leave chunks, we puree the potato and use that to thicken the soup. A larger potato will yield a thicker soup.
- Cream - Use heavy whipping cream, not milk, as this recipe doesn't have any flour to thicken it.
- Onion - Use any type of onion you like. I prefer a basic white onion but yellow or sweet work just as well. You can even try leeks in this recipe.
- Bacon - I love the smoky flavor and crispy crunch it gives the soup. But you can also skip, just add an extra tablespoon of butter to the olive oil.
- Cajun Seasoning - I highly suggest you use my homemade seasoning which contains my secret ingredient, a dash of dry mustard powder. If you use store-bought seasoning, check the salt level, cut back, and add salt to the soup at the end if needed. Do not use Old Bay Seasoning, it is heavy on celery salt.
- Tomato Paste - Using past rather than fresh or canned tomatoes adds flavor without watering the soup down.
- Lemon- All recipes need a bit of acid. Just a little, don't overdo it.
💭 Crab Bisque Variation
Swap out the shrimp for an equal amount of lump crab meat. You can use real or gluten-free imitation crab. You don't need to sear the crab, just add the seasoning to the simmer and stir in the crab at the end.
⏲️ How to Make Shrimp and Corn Bisque
If you are making your shrimp stock from scratch I recommend starting that while you prep your other ingredients for the soup.
In a large pot, cook the bacon low and slow to crisp it up. Remove the cooked bacon bits with a slotted spoon and drain on paper towels, reserving for later. The bacon drippings in the pot will add tons of flavor.
Add the onion directly to the bacon fat until it becomes translucent and begins to soften. Add 2 minced garlic cloves and continue cooking for 1 more minute. This builds so much flavor!
Add just part of the corn kernels and all of the peeled and diced potato. Sauté for 2-3 minutes more to slightly soften the potatoes.
Stir in your tomato paste and HALF of Cajun seasoning to coat the veggies. Then, pour in the shrimp stock and bring it to a boil. Let simmer for 15-20 minutes until the potatoes become fork-tender.
While the soup is simmering season both sides of the shrimp with the remaining seasoning blend.
Sear in a cast iron pan to blacken both sides of the shrimp over medium-high heat. Slightly undercook the shrimp as they will fully cook when added to the soup. Then set aside on a plate.
Use an immersion blender to puree the soup right in the pot until completely smooth. The starch from the potatoes will help thicken the broth nicely. Add the cooked shrimp and the remaining 2 cups of corn back to the pot. Let cook briefly until the shrimp is heated through.
Finally, stir in heavy cream, lemon, and parsley. You can stir in the cooked bacon bits or sprinkle on top when serving.
🥗What to Serve with Shrimp Bisque
This creamy soup is perfectly paired with a simple green salad or if you are feeling fancy try this arugula pear salad or my kale and apple slaw.
For sopping up all the goodness try a piece of flourless cornbread, simple GF flatbreads, or gluten-free crescent rolls.
👩🏻🍳 Expert Tip
Save corn cobs after cutting kernels off to use when simmering broth, it adds extra sweetness. This is one of my favorite tricks from my creamy corn bisque to add flavor!
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Creamy Cajun Corn and Shrimp Bisque
Ingredients
- 4 strips bacon chopped
- 1 cup onion chopped
- 2 cloves garlic minced
- 1 russet potato peeled and diced
- 3 cups corn kernels fresh or frozen, divided
- 1 Tablespoon tomato paste
- 2 teaspoons Cajun seasoning divided
- 4 cups shrimp stock
- 1 pound shrimp peeled and deveined
- ¾ teaspoon kosher salt
- 1 Tablespoon olive oil
- 1 cup heavy cream
- ½ cup fresh parsley minced
- 1 lemon zested and juiced
Instructions
- In a large soup pot, cook the chopped bacon over medium heat until it becomes crispy. Remove the bacon with a slotted spoon and drain on paper towels. Set aside.4 strips bacon
- In the same pot with the bacon drippings, sauté the chopped onion until it becomes translucent. Add minced garlic and cook for an additional minute. Add the diced potatoes and 1 cup of corn kernels to the pot, sauté for 2 to 3 minutes.1 cup onion , 2 cloves garlic, 1 russet potato, 3 cups corn kernels
- Add the tomato paste and half the Cajun seasoning to the pot. Stir well to coat the vegetables.1 Tablespoon tomato paste, 2 teaspoons Cajun seasoning
- Add the shrimp stock. Bring to a boil and simmer for 15 to 20 minutes until the potatoes are fork tender.4 cups shrimp stock
- While the soup is cooking, sprinkle the shrimp with 1 teaspoon of salt and the remaining Cajun seasoning. Heat the olive oil in a saute pan over medium to high heat. Cook the shrimp for no more than 2 minutes per side and remove from heat.2 teaspoons Cajun seasoning, 1 pound shrimp, ¾ teaspoon kosher salt, 1 Tablespoon olive oil
- Using a blender or immersion blender, puree the soup until smooth. If using a blender, be sure to blend in batches.
- Add the shrimp and remaining corn. Cook until the shrimp is totally cooked through. Stir in the heavy cream, cooked bacon, lemon, and fresh parsley. Season with salt and black pepper to taste.1 cup heavy cream, ½ cup fresh parsley, 1 lemon
Notes
- Frozen shrimp is perfect for this recipe, just be sure to thaw it first.
- You can use the reserved shrimp shells to make homemade shrimp stock.
- You can also substitute chicken or vegetable stock for the shrimp stock.
- Leftover bisque can be stored in an airtight container in the refrigerator for 3 to 4 days
Equipment
Nutrition
Common Recipe Questions
Can you freeze shrimp bisque?
You can also freeze it for up to 3 months in an airtight container. Let thaw overnight in the fridge before gently reheating on the stovetop over medium-low heat until hot throughout. Add corn purée or extra broth if the soup seems too thick after defrosting.
How do you thicken shrimp bisque?
The creamy base of this type of soup is typically from all-purpose flour made into a roux or it is thickened with cornstarch. But this soup is a little different, we thicken it with pureed potatoes to make an extra creamy bisque.
Ppw says
Do you really not do anything with the bacon? Did I miss where you use it? I'll offer it as garnish but I don't see where you mention it.
Jen Wooster says
Stir it in at the end or garnish. I updated the instructions.