Shrimp & Corn Bisque - - Jackson, MS

Shrimp & Corn Bisque


  • 1 stick butter
  • 2 tablespoons flour
  • 1 medium onion, chopped
  • 1 pound large shrimp
  • 1 quart heavy cream
  • 2 15-ounce cans sweet cream corn
  • 1 15-ounce can white shoepeg corn
  • 1 tablespoon Worcestershire sauce
  • Dash or two of Tabasco
  • 1 cup green onions, chopped
  • 1/2 cup sherry
  • 1 tablespoon Creole seasoning
  • Salt and pepper
  • Chives


In a Dutch oven style pot, melt butter over medium heat then add all of the onions to sauté until tender, approximately 5-6 minutes.

Add flour and stir for about 5 minutes to create a roux, season with Cajun seasonings, pepper, and salt to taste. Whisk in Worcestershire sauce and Tabasco to taste.

Then add shrimp and cook for 2 to 3 minutes or until they start to turn pink. Add sweet cream corn, shoepeg corn, cream and sherry.

Heat thoroughly and serve in a bowl garnished with chives.

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