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This bisque soup takes me straight back to my Louisiana kitchen where I learned all the secrets from top Creole cooks. The sizzling bacon smell, the fresh shrimp scent, and the sweetness of corn mix together to make a flavor journey that transports you somewhere else. Whenever I cook this up, I can feel that warm Southern vibe all over again.
A tasty Southern food journey
My kitchen comes alive when I'm making this bisque. The real trick is the slow cooking that lets all the flavors build up. The bacon creates a smoky foundation while the veggies slowly release their aromas. And when those shrimp dive into that fragrant broth, it's just pure kitchen magic happening.
My market basket
- The smoky start: My favorite thick-cut bacon chopped into tiny cubes
- The magic trio: A nice sweet onion, my bell pepper and my super fresh celery
- The kick: Fresh garlic that fills the whole kitchen with smell
- The fancy touch: My Sherry kept just for special sauces
- The richness: Good farm butter that adds so much flavor
- The thickener: My flour for that perfect velvety texture
- The liquid gold: My homemade shrimp stock
- The main stars: My beautiful market shrimp with Cajun seasoning
- The sweetness: My fresh corn cut right off the cob
- The finish: My thick cream that makes everything silky
- The spices: My secret Cajun mix and herbs from my garden
The magic happens
- Getting ready
- I prep all my stuff first, it's my peaceful kitchen moment.
- Dancing bacon
- In my cast iron pot, the bacon releases fat and gets crispy, it's a treat to watch.
- The aromatic base
- My veggies simmer gently then the garlic fills the whole house with smell.
- The tricky part
- I splash in my Sherry then comes the roux dance where butter and flour come together.
- The singing broth
- I pour my stock in bit by bit, that's when everything starts coming alive.
- The tasty finish
- My shrimp and corn dive into this creamy bath, it's totally amazing.
- The moment of truth
- I taste, adjust and serve it hot with my fresh herbs on top.
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Making it last longer
I always save portions in the fridge for lazy days. It stays yummy in the refrigerator for up to three days. When warming it up, I go slow on low heat - that's how you keep the velvety texture. I even freeze small batches in jars which works perfectly for nights when I need some comfort food in a bowl.
Frequently Asked Questions
- → What kind of shrimp should I use?
Medium-sized shrimp (41/50 count) work best. Fresh or frozen is fine—just make sure they're raw for better flavor.
- → Can I use something other than shrimp broth?
Sure! Chicken, vegetable, or seafood stock are good substitutes. Shrimp broth does bring the best flavor, though.
- → How do I thicken the soup if it’s too thin?
Simmer it longer to reduce the liquid. Or mix some soft butter with flour and whisk it into the soup.
- → Is canned corn okay to use?
Yes! Use 2-3 cups of drained canned corn if fresh isn’t an option. Fresh corn has more flavor, but canned works too.
- → How do I store it?
Keep it in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove while stirring to keep the cream from separating.