There’s something utterly magical about a steaming bowl of New Orleans Shrimp and Corn Bisque. Creamy, brimming with sweet shrimp and tender bites of corn, each spoonful is a warm invitation to the colorful, flavor-packed world of Cajun cooking. This recipe delivers a beautifully balanced soup—rich but not heavy, gently spiced, and loaded with personality from the holy trinity of onions, celery, and bell pepper. If you’ve ever longed for a luscious Southern bisque that tastes as if it came straight out of a cozy New Orleans kitchen, this is the one to try.
Ingredients You’ll Need
The best part about New Orleans Shrimp and Corn Bisque is just how easily these classic ingredients come together. Each one adds its own irresistible note—whether it’s the sweetness of shrimp, the crunch of corn, or that creamy finish. Here’s what you’ll need and why each piece is important:
- Shrimp (1 lb, medium, peeled and deveined): The star of the show! Go for fresh, if you can, but thawed frozen works beautifully, too.
- Unsalted butter (2 tablespoons): Adds richness and depth, forming the foundation of your roux for the bisque’s creamy base.
- Olive oil (1 tablespoon): Helps sauté the vegetables and prevents the butter from burning.
- Onion (1 small, finely chopped): Offers a mellow sweetness that rounds out every bite.
- Celery (1 stalk, finely chopped): An aromatic essential for authentic Cajun flavor.
- Green bell pepper (1 small, chopped): Lends a subtle earthiness and a pop of color.
- Garlic (2 cloves, minced): Adds a savory aroma and infuses the broth with flavor.
- All-purpose flour (2 tablespoons): Thickens the bisque, giving it that luxurious body.
- Seafood stock or chicken broth (3 cups): Brings everything together—use seafood stock for a deeper, oceanic kick.
- Heavy cream (1 cup): Delivers silky creaminess. Feel free to use half-and-half if you want a lighter touch.
- Corn kernels (2 cups, fresh or frozen): Sweet and crisp, corn pairs perfectly with shrimp for a truly Southern feel.
- Paprika (1/2 teaspoon): Adds mild warmth and lovely color.
- Cayenne pepper (1/4 teaspoon, optional): For those who like a little heat!
- Salt (1/2 teaspoon): Enhances all the flavors—start here, taste, and adjust.
- Black pepper (1/4 teaspoon): A gentle kick to balance the sweetness of the corn.
- Creole seasoning (1 teaspoon): The signature spice blend that ties it all together—homemade or store-bought is perfect.
- Green onions (2, thinly sliced): Sprinkle before serving for a fresh, punchy finish.
- Fresh parsley (for garnish): Just a touch for color and brightness at the end.
How to Make New Orleans Shrimp and Corn Bisque
Step 1: Sauté the Vegetables
Start by heating the butter and olive oil together in a large pot or Dutch oven over medium heat. Toss in the onion, celery, and green bell pepper—this classic “holy trinity” is a staple of Cajun cuisine Soup. Sauté for about five minutes, or until everything is soft and fragrant, then add the garlic and let it become aromatic, just for a minute more.
Step 2: Build the Roux
Sprinkle the flour over your sautéed veggies and stir constantly for two minutes. This quick roux creates the creamy body that sets New Orleans Shrimp and Corn Bisque apart. Keep stirring so nothing sticks or browns—just aim for a pale, golden color. This little step makes all the difference!
Step 3: Add the Stock
Slowly whisk in the seafood stock (or chicken broth), making sure to prevent any lumps. Bring the mixture to a gentle simmer. As the flour thickens the broth, you’ll see it take on a lovely, velvety texture. Let it bubble away for about ten minutes, giving the flavors time to meld.
Step 4: Add Corn and Spices
Now’s the time to add the corn kernels, paprika, cayenne (if you like a bit of spice), salt, black pepper, and Creole seasoning. Stir well to combine, spreading all those beautiful flavors throughout. The corn adds bursts of sweetness, and the spices bring a subtle warmth to every spoonful.
Step 5: Stir in the Cream
Add the heavy cream and return the bisque to a gentle simmer. You’re looking for a lush, creamy consistency—don’t let it boil vigorously, or you’ll risk curdling the dairy. At this point, the kitchen will already smell irresistible!
Step 6: Finish with Shrimp
Tumble in the shrimp and cook for just three to four minutes, until they’re pink, plump, and perfectly tender. Shrimp can overcook quickly, so keep a close eye. Taste and adjust the seasoning as needed—you’re aiming for a balanced, savory-sweet bisque with a gentle kick.
Step 7: Garnish and Serve
Ladle the hot New Orleans Shrimp and Corn Bisque into bowls and sprinkle generously with sliced green onions and chopped parsley. The garnishes really elevate the bisque, giving each bowl a fresh burst of color and brightness.
How to Serve New Orleans Shrimp and Corn Bisque
Garnishes
The finishing touches are almost as important as the bisque itself! A handful of sliced green onions and a pinch of fresh parsley bring both eye-catching color and a layer of brightness that makes the whole dish pop. If you’re feeling fancy, a swirl of cream or a sprinkle of smoked paprika looks gorgeous, too.
Side Dishes
This New Orleans Shrimp and Corn Bisque shines all on its own, but it’s absolutely divine alongside a slice of crusty French bread (perfect for wiping the bowl clean). Serve with a simple green salad dressed in a tangy vinaigrette, or some classic Southern cornbread if you’re feeling extra. Even a handful of oyster crackers makes a delightful addition.
Creative Ways to Present
Serving this bisque for a dinner party? Ladle it into small cups or shot glasses for a starter that feels elegant and fun. For a rustic touch, serve in hollowed-out bread bowls or even tiny cocotte pots. Adding a few whole shrimp with the tails on as a garnish instantly gives your bowls that “wow” factor worthy of the New Orleans Shrimp and Corn Bisque name.
Make Ahead and Storage
Storing Leftovers
Leftover New Orleans Shrimp and Corn Bisque will keep in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making it an even more satisfying treat the next day. Just remember to store it as soon as it cools to maintain the best texture and flavor.
Freezing
If you’d like to freeze your bisque, do so before adding the shrimp and cream—dairy-based soups don’t always freeze smoothly, and shrimp fares best cooked fresh. Simply cool the base completely, transfer to a freezer-safe container, and freeze for up to two months. When ready to serve, gently reheat, then add the cream and shrimp to finish.
Reheating
To reheat, place the bisque in a saucepan over medium-low heat, stirring gently as it warms. If it thickens too much, add a splash of stock or milk to loosen it up. Take care not to let it come to a full boil—gentle heat preserves the texture of the shrimp and the creaminess of the broth.
FAQs
Can I use frozen shrimp in this bisque?
Absolutely! Frozen shrimp is a great convenience and tastes just as delicious in New Orleans Shrimp and Corn Bisque. Just thaw them completely and pat them dry before adding to the soup.
Is there a substitute for heavy cream?
Yes, you can use half-and-half for a lighter bisque, or even coconut milk for a dairy-free version. Keep in mind that the bisque may be a bit less rich, but you’ll still get a wonderfully creamy soup.
What’s the best kind of corn to use?
Both fresh and frozen corn kernels work beautifully in this recipe. If corn is in season, fresh is unbeatable for sweetness and crunch, but frozen is a trusty stand-in that works like a charm year-round.
How spicy is this bisque?
The bisque has just a gentle warmth from paprika and Creole seasoning, but if you love more heat, add the optional cayenne pepper or even a dash of hot sauce at the table. It’s totally customizable to your spice preference.
Can I make New Orleans Shrimp and Corn Bisque ahead of time?
You can absolutely prepare most of this bisque ahead of time, stopping before adding the shrimp and cream. When ready to serve, simply reheat, finish with the cream and shrimp, and it’ll be as fresh as ever!
Final Thoughts
If you’re craving a comforting, deeply flavorful soup, you simply must try this New Orleans Shrimp and Corn Bisque. It’s the kind of dish that brings friends and family running to the table, eager for that first creamy, cozy spoonful. Don’t hesitate—bring a taste of New Orleans into your own kitchen tonight!
Print
New Orleans Shrimp and Corn Bisque Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun, Southern
- Diet: Non-Vegetarian
Description
Indulge in the rich and flavorful New Orleans Shrimp and Corn Bisque, a creamy and comforting soup with a Cajun twist.
Ingredients
Shrimp Mixture:
- 1 lb medium shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Vegetable Base:
- 1 small onion, finely chopped
- 1 stalk celery, finely chopped
- 1 small green bell pepper, chopped
- 2 cloves garlic, minced
Roux and Broth:
- 2 tablespoons all-purpose flour
- 3 cups seafood stock or chicken broth
Additional Ingredients:
- 1 cup heavy cream
- 2 cups fresh or frozen corn kernels
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Creole seasoning
- 2 green onions, thinly sliced
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Vegetables: In a large pot, sauté onion, celery, and bell pepper in butter and olive oil until softened.
- Add Aromatics: Stir in garlic, then sprinkle flour and cook to form a roux.
- Make the Base: Gradually whisk in broth, bring to a simmer, and cook to thicken.
- Season and Simmer: Add corn, spices, and cream. Simmer gently, then add shrimp and cook until pink.
- Adjust and Serve: Taste, adjust seasonings, and serve hot, garnished with green onions and parsley.
Notes
- You can use half-and-half instead of heavy cream for a lighter version.
- For added depth, add a splash of dry white wine when sautéing the vegetables.
- Frozen corn can be used if fresh corn is not available.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 165mg
