Begin by preparing your ingredients for the New Orleans Shrimp and Corn Bisque. Chop the yellow onion, bell pepper, celery, green onions, and parsley, then mince the garlic. Remove the corn kernels from the cob, and chop the bacon into small pieces. Don’t forget to season your peeled and deveined shrimp with a sprinkle of Cajun seasoning for extra flavor!

In a large Dutch oven, place the chopped bacon over medium heat. Cook for about 5–7 minutes, stirring occasionally, until the bacon is crispy and golden brown. Use a slotted spoon to remove the bacon, leaving the rendered fat in the pot.

With the bacon fat still in the Dutch oven, add the chopped onions, bell pepper, and celery. Sauté the mixture over medium heat for 6–8 minutes, stirring frequently, until the vegetables are softened and fragrant. Next, add the minced garlic and cook for an additional minute.

Pour in about ½ cup of sherry cooking wine into the vegetable mixture. Use a wooden spoon to scrape the bottom of the pot, lifting any browned bits. Allow the sherry to simmer for 2–3 minutes until it’s reduced slightly.

Add 4 tablespoons of butter to the pot, stirring until completely melted. Gradually sprinkle in ¼ cup of all-purpose flour, whisking continuously for about 2–3 minutes until the roux reaches a light golden color.

Slowly whisk in 4 cups of shrimp stock and 1 cup of water to the roux, stirring constantly to avoid lumps. Raise the heat to bring the mixture to a gentle boil, then reduce to a simmer. After 20 minutes, add half of the chopped parsley and green onions.

Stir in the seasoned shrimp and corn kernels into the simmering bisque. Pour in 1 cup of heavy cream and gently mix. Continue to simmer for another 5–7 minutes until the shrimp are pink and cooked through.

Taste the bisque and adjust the seasoning as needed, adding more Cajun seasoning or salt if desired. To serve, ladle the bisque into bowls and garnish with the remaining parsley and green onions.