New Orleans Shrimp and Corn Bisque

If you’ve never had Shrimp and Corn Bisque, imagine the creamiest, most velvety soup you’ve ever tasted—only better. It’s smoky, sweet, buttery, and full of plump shrimp, tender corn, and just the right touch of Cajun heat. It’s comfort food, New Orleans-style.

This bisque is the kind of dish that feels fancy but is surprisingly simple to pull off. It’s rich and elegant, but made with humble, everyday ingredients. And when you serve it up with a piece of warm crusty bread or a side of rice? Pure Southern hospitality in a bowl.

I first fell in love with this soup during a visit to Louisiana, tucked away in a little mom-and-pop spot outside the French Quarter. It was rainy, I was tired from walking all day, and this bowl of bisque was like a warm, spicy hug. Since then, I’ve been on a mission to recreate it at home—and I think you’re going to love this version.

Why You’ll Love This Recipe

• Creamy, rich texture: It’s smooth and velvety, thanks to the classic bisque base of butter, cream, and a little flour.
• Deep, smoky flavor: The blend of Cajun spices, sautéed aromatics, and shrimp creates layers of bold flavor.
• Sweet bursts of corn: Fresh or frozen corn adds sweetness and texture to balance the richness.
• Perfect weeknight dinner: It comes together in under an hour and makes a show-stopping main course.
• Fancy enough for guests: Whether it’s a cozy family dinner or a casual dinner party, this bisque always gets rave reviews.

The magic here is in the balance—sweet, savory, creamy, and spicy. And every spoonful has tender shrimp, a little pop of corn, and that slow-building Cajun heat that keeps you coming back for more.

Preparation Time and Servings

• Total Time: About 45 minutes
• Servings: 4–6
• Calories per serving: 480
• Protein: 28g | Carbs: 30g | Fat: 28g

Ingredients

Here’s what you’ll need to bring this Southern classic to life:

• 1 pound large shrimp, peeled and deveined
  Use fresh or frozen (thawed), and save the shells for added flavor if you’d like to make a quick shrimp stock.
• 2 tablespoons butter
  The rich base for your bisque.
• 1 tablespoon olive oil
  Helps prevent the butter from browning too quickly.
• 1 small onion, finely chopped
  Adds sweetness and depth.
• 1 celery stalk, finely chopped
  Classic in Louisiana cooking for good reason—it adds body and flavor.
• 1/2 bell pepper, finely chopped
  Red or green, your choice. It adds color and a subtle sweetness.
• 2 cloves garlic, minced
  Essential for that Southern kick.
• 2 tablespoons all-purpose flour
  Thickens the bisque and adds creaminess.
• 3 cups chicken broth or seafood stock
  Store-bought is fine, or make a quick broth with shrimp shells if you’re feeling fancy.
• 1 cup heavy cream
  Makes the bisque velvety and indulgent.
• 2 cups corn kernels (fresh, frozen, or canned and drained)
  Adds natural sweetness and texture.
• 1 teaspoon Cajun seasoning
  Start here and add more to taste—it adds smoky heat.
• 1/4 teaspoon smoked paprika
  Optional, but adds a lovely depth.
• Salt and black pepper to taste
• Juice of 1/2 lemon
  Brightens and balances the richness.
• Chopped green onions or parsley, for garnish

Optional:

• A pinch of cayenne for heat-lovers
• A splash of hot sauce to serve

Step-by-Step Instructions

Let’s walk through how to make this gorgeous, golden bowl of comfort.

1. Prep the shrimp

• Pat the shrimp dry and season lightly with salt, pepper, and a sprinkle of Cajun seasoning.
• If you have shrimp shells, simmer them in your broth for 10–15 minutes for extra flavor, then strain before using.

2. Sauté the veggies

• In a large pot or Dutch oven, heat butter and olive oil over medium heat.
• Add the onion, celery, and bell pepper. Sauté for about 5–7 minutes until soft and translucent.
• Stir in the garlic and cook for another 30 seconds, just until fragrant.

3. Make the roux

• Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes.
• It should form a paste and start to smell toasty—this is what thickens your bisque.

4. Add broth and corn

• Slowly pour in the broth while whisking to avoid lumps.
• Add the corn and bring the mixture to a gentle simmer.
• Let it simmer uncovered for about 10–12 minutes, allowing the flavors to develop and the soup to thicken slightly.

5. Blend (optional)

• If you want a smoother texture, use an immersion blender to blend about half the soup (or transfer half to a blender and return it).
• This step gives the bisque that rich, velvety feel while still leaving some texture from the corn and veggies.

6. Add cream and shrimp

• Stir in the heavy cream and bring the heat down to low.
• Add the seasoned shrimp and cook gently for 4–5 minutes, just until they turn pink and are cooked through.

Tip: Don’t overcook the shrimp! They should be plump and tender, not rubbery.

7. Finish and serve

• Stir in lemon juice, then taste and adjust seasoning—add more salt, pepper, or Cajun spice as needed.
• Ladle into bowls and top with chopped parsley or green onions.

Optional: Serve with hot sauce on the side and a slice of warm French bread for dipping.

How to Serve

These bisque bowls are a full meal on their own, but here’s how to take them to the next level:

• Serve with crusty French bread or garlic toast to soak up every drop.
• Add a scoop of white rice to the center of each bowl (very Louisiana-style).
• Pair with a simple arugula salad with lemon vinaigrette for a fresh contrast.
• Garnish with extra corn kernels, shrimp, or even a dollop of sour cream for a twist.

Additional Tips

1. Use raw shrimp: Pre-cooked shrimp can turn rubbery when simmered. Raw shrimp cook quickly and stay tender.
2. Make it ahead: You can make the bisque (without shrimp) ahead of time. Add shrimp and reheat gently before serving.
3. Control the heat: Start light on the Cajun seasoning and build up. Every brand is different!
4. Freeze the shells: If you buy shell-on shrimp, freeze the shells to make future shrimp broth.
5. Blend it partially: Blending just half gives you a creamy bisque without losing all the texture.

Recipe Variations

Make it your own with these fun twists:

• Crab & Shrimp Bisque: Add lump crab meat at the end for a deluxe version.
• Spicy Cajun Bisque: Use andouille sausage with the shrimp for a smoky, spicy combo.
• Dairy-Free Option: Use coconut milk or a dairy-free cream alternative.
• Corn-Free: Not a fan of corn? Sub in diced potatoes or roasted red peppers.
• More Veggies: Add chopped spinach, zucchini, or even okra for extra texture and nutrition.

Serving Suggestions

Complete your meal with these Southern-inspired sides and pairings:

• Side Dishes:
  • Buttermilk cornbread or skillet biscuits
  • Fried green tomatoes
  • Cajun rice or dirty rice
• Drinks:
  • A cold mint lemonade or sweet iced tea
  • Sparkling water with lime
  • For a festive feel: a mocktail hurricane or ginger beer with lime
• For kids:
  • Serve with rice or crusty bread for dipping
  • Adjust the spice to be super mild if needed

Freezing and Storage

This bisque holds up beautifully—just follow these tips:

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze the base (without the shrimp) for up to 2 months. Add fresh shrimp when reheating.
• Reheating: Warm gently over low heat. If it thickens too much in the fridge, add a splash of broth or milk.

Special Equipment

You don’t need much, but these tools help:

• Dutch oven or heavy-bottomed pot: Great for even heat and slow simmering.
• Immersion blender: Perfect for blending the soup right in the pot.
• Ladle: For that satisfying soup-to-bowl moment.

FAQ

Can I use frozen shrimp?
Yes! Just thaw completely and pat dry before cooking.

What’s the best corn to use?
Fresh when in season, but frozen works perfectly. Canned is okay too—just drain it well.

Do I have to blend the soup?
Not at all. Blending just makes it creamier, but you can leave it chunky.

Can I make this ahead?
Yes—just wait to add the shrimp until right before serving for the best texture.

Is it spicy?
Mild to medium, depending on your Cajun seasoning. Adjust to taste.

What if I don’t have Cajun seasoning?
Make your own with paprika, garlic powder, onion powder, thyme, oregano, and a little cayenne.

Can I use milk instead of cream?
You can, but it won’t be as rich. Whole milk works best if you go this route.

Is this gluten-free?
Use a gluten-free flour or cornstarch instead of all-purpose flour.

What goes well with this bisque?
Anything Southern—think cornbread, salad, or rice.

Can I use other seafood?
Yes—scallops, crab, or even a mix of seafood work beautifully.

Conclusion

New Orleans Shrimp and Corn Bisque is the kind of dish that feels like it’s been passed down from someone’s grandmother. It’s rich, comforting, and just the right mix of indulgent and homey. Whether you’re making it for a cozy night in or to impress a crowd, this bowl brings the warmth of the Gulf straight to your kitchen.

Try it out, and let me know how it goes—leave a comment, snap a photo, or tag me on Instagram. I can’t wait to hear how it turns out in your kitchen.

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