Shrimp Corn Bisque (Print-Friendly Format)

This velvety soup blends shrimp, sweet corn, and bacon into a comforting cream base. Ideal for a fancy dinner or treat-yourself night.

# Required Ingredients:

01 - Bacon: Smoky and crispy goodness for cooking and as a crunchy topping.

02 - Shrimp: Small or medium-sized ones are perfect, peel and remove veins ahead of time.

03 - Seafood Stock: Homemade is fantastic, but store-bought does the trick.

04 - Corn: Sweet, fresh kernels bring a pop of flavor.

05 - Veggies: Use bell pepper, celery, onion, garlic, and don't skip the corn.

06 - Heavy Cream: Adds that silky, comforting texture.

07 - Seasonings: Cajun blend, parsley, and green onions for brightness.

08 - White Wine or Sherry: A splash lifts the flavors; either works well.

01 - If they aren't ready yet, peel and remove the veins from the shrimp. Keep them on the side.

02 - Fry the bacon till it's crisp. Set the pieces aside, but leave some of the fat in your pan.

03 - Cook up the onions, bell peppers, and celery in that bacon fat till they're soft. Toss in garlic at the end to cook a little more.

04 - Pour in your seafood stock, heavy cream, and wine (or sherry). Give it all a good stir.

05 - Mix the shrimp and fresh corn into the pot. Cook until the shrimp are pink and done.

06 - Sprinkle in Cajun seasoning, plus parsley and green onions. Taste it and adjust the flavors how you like.

07 - Scoop it into bowls and top with the crispy bacon pieces before digging in.

01 - This creamy dish channels the bold, hearty flavors of NOLA.

02 - It's great with a warm crusty loaf to soak up every drop.