If there’s one soup that captures the heart and soul of the Crescent City, it’s New Orleans Shrimp and Corn Bisque. Creamy, vibrant, and layered with briny seafood sweetness, every spoonful is a celebration of Southern charm and culinary heritage. Whether you count yourself among the devoted bisque-lovers of Louisiana or you’re seeking a cozy dish with a touch of Cajun flair, this recipe transforms humble ingredients into a restaurant-worthy bisque that’s easy to recreate at home. Get ready to fill your kitchen with the enticing aroma of bell pepper, fresh corn, and plump Gulf shrimp—all nestled in a silky broth kissed with just the right amount of spice.
Ingredients You’ll Need
The beauty of New Orleans Shrimp and Corn Bisque is in its simplicity; each ingredient brings magic to the pot. From the “holy trinity” of onion, celery, and bell pepper to the sweet corn and rich cream, these components work together for serious flavor, color, and irresistible texture.
- Unsalted Butter: Creates a rich base and helps cook the veggies gently for maximum flavor.
- Olive Oil: Pairs with butter to prevent burning and adds a Southern touch to the soup’s foundation.
- Yellow Onion (finely chopped): Gives natural sweetness and forms the backbone of the bisque’s flavor profile.
- Celery (diced): Lends a subtle earthiness and crunch that balances the soup’s creaminess.
- Red Bell Pepper (diced): Adds vibrant color and a gentle sweetness to the mix.
- Garlic (minced): Melds deep, aromatic notes into every spoonful.
- All-Purpose Flour: Thickens the bisque and gives it that classic, luxurious texture.
- Seafood Stock (or chicken broth): Amplifies the bisque’s savory, oceanic flavors; use seafood stock for a more authentic Creole taste.
- Fresh or Frozen Corn Kernels: Bursts of corn bring sweetness and a lovely pop of color.
- Smoked Paprika: Layers on a subtle, smoky depth that makes the bisque sing.
- Cayenne Pepper: Adds gentle Cajun heat—go easy or bold, depending on your spice tolerance.
- Dried Thyme: Lends herbaceous notes that round out the flavor beautifully.
- Salt: Essential for enhancing every flavor in the pot.
- Black Pepper: Offers mild heat and a classic finishing touch.
- Heavy Cream: Delivers signature richness and silkiness for that unforgettable bisque body.
- Medium Shrimp (peeled and deveined): The star of the bisque, bringing succulence and that unmistakable taste of New Orleans.
- Green Onions (sliced): Add freshness, color, and a mild onion lift at the end.
- Fresh Parsley (chopped): Brightens up the finished soup with color and herbaceous zing.
- Fresh Lemon Juice: A squeeze at the end wakes up the whole bowl with citrusy brightness.
How to Make New Orleans Shrimp and Corn Bisque
Step 1: Build the Flavor Base
Start by heating the butter and olive oil together over medium heat in a large pot or Dutch oven. Once the butter’s melted and bubbly, toss in the finely chopped onion, celery, and red bell pepper. This is where the magic begins—the vegetables soften and their aromas fill your kitchen, laying the savory foundation for your bisque. Stir and cook for about 5 minutes, sweating everything until nicely softened and just starting to turn golden.
Step 2: Add Garlic and Form the Roux
Next, stir in the minced garlic and let it cook for a minute—just enough to release its fragrance but not so long it browns. Sprinkle the flour over your softened vegetables, stirring constantly for 2 minutes. This stage, making a light roux, is what gives New Orleans Shrimp and Corn Bisque its characteristic richness and velvety body. Watch as the mixture thickens and develops a slightly nutty aroma.
Step 3: Pour in Stock and Season
Gradually whisk in the seafood stock (or chicken broth if you prefer), making sure there are no lumps—smoothness is key! As the mixture comes up to a simmer, add the corn, smoked paprika, cayenne, dried thyme, salt, and black pepper. These seasonings infuse the bisque with gentle heat, earthiness, and a wonderfully smoky backdrop. Let this bubble gently for 10 to 15 minutes to allow the flavors to meld.
Step 4: Cream and Shrimp Time!
Pour in the heavy cream, and return the bisque to a low simmer. Now for the stars: add the peeled and deveined shrimp, stirring them into the creamy broth. Simmer for 3 to 5 minutes until the shrimp are just cooked—when they’re pink and opaque, they’re ready. Avoid overcooking to keep the shrimp juicy and tender.
Step 5: Finish and Serve
Right before serving, stir in sliced green onions, chopped fresh parsley, and a generous squeeze of fresh lemon juice. Taste the bisque one more time and adjust seasoning as needed. Every spoonful of New Orleans Shrimp and Corn Bisque should be creamy, savory, a little bit smoky, and bursting with shrimp and corn.
How to Serve New Orleans Shrimp and Corn Bisque
Garnishes
A hot, steaming bowl of bisque is just begging for a few finishing touches. Scatter extra green onions and parsley right before serving. Consider a little sprinkle of smoked paprika, cracked black pepper, or even a swirl of cream for an eye-catching presentation. A wedge of lemon on the side lets everyone add extra zing, just how they like it.
Side Dishes
For a classic New Orleans touch, serve New Orleans Shrimp and Corn Bisque with a hunk of crusty French bread or a slice of jalapeño cornbread—perfect for sopping up every last drop. Pair it with a fresh green salad or a simple tomato-cucumber side to balance the richness of the bisque and round out your meal.
Creative Ways to Present
While traditional bowls are perfect, try serving the bisque in small teacups as an elegant appetizer for a dinner party. Hollowed-out bread bowls are a show-stopping option, too. You can even garnish with a tiny skewer of Cajun-grilled shrimp for an extra wow factor that shouts “New Orleans hospitality.”
Make Ahead and Storage
Storing Leftovers
Cool any leftover New Orleans Shrimp and Corn Bisque to room temperature, then transfer to an airtight container. It keeps beautifully in the refrigerator for up to 3 days. Thanks to the hearty base and sturdy shrimp, reheated bisque tastes just as delicious (maybe even better!) the next day.
Freezing
Although dairy-based soups often separate when frozen, you can freeze the bisque in individual portions. For best texture, freeze before adding the cream and shrimp, then reheat and stir those in fresh after thawing. Always leave some headspace in your container to allow for expansion.
Reheating
Reheat leftovers gently on the stovetop over low to medium heat, stirring occasionally until hot—avoid boiling, which can make the shrimp rubbery or the cream separate. Add a splash of seafood stock or milk if it needs to be loosened up after chilling. Stir well, taste, and adjust seasoning before serving.
FAQs
Can I use frozen shrimp in New Orleans Shrimp and Corn Bisque?
Absolutely! Just make sure to thaw, peel, and devein them first. Pat them dry before adding to the soup to prevent excess water diluting your bisque’s flavor.
What’s the best substitute for seafood stock?
Chicken broth works well if you can’t find seafood stock; try adding a splash of clam juice or a few drops of fish sauce to mimic the briny, ocean flavor traditional to New Orleans Shrimp and Corn Bisque.
How spicy is this bisque?
The cayenne pepper gives a gentle kick typical of Creole cuisine, but it’s mild enough for most palates. If you like it hotter, simply add more cayenne or a dash of hot sauce to taste.
Can I blend the bisque for a smoother texture?
Yes! For extra richness, blend half (or even all) of the soup just before adding the shrimp, then return it to the pot and finish as directed. This gives you a super silky version while still highlighting those sweet corn kernels and plump shrimp.
Do I have to use Gulf shrimp?
Gulf shrimp bring the most authentic taste, but any quality medium shrimp will be delicious in New Orleans Shrimp and Corn Bisque. Prioritize freshness, and go for wild-caught if you can.
Final Thoughts
If you’re craving something that’s creamy, hearty, and bursting with Southern flavor, give New Orleans Shrimp and Corn Bisque a try. This delicious soup has a way of brightening up any dinner table and sparking conversation—whether you serve it to guests or just savor it yourself on a cozy evening in. Your spoon (and your heart) will thank you!
Print
New Orleans Shrimp and Corn Bisque Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun, Creole, 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. This bisque features tender shrimp, sweet corn, and a blend of aromatic spices for a taste of the South in every spoonful.
Ingredients
Vegetable Base:
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 1 stalk celery, diced
- 1 small red bell pepper, diced
- 2 cloves garlic, minced
Roux and Seasonings:
- 2 tablespoons all-purpose flour
- 3 cups seafood stock or chicken broth
- 1 1/2 cups fresh or frozen corn kernels
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches:
- 1/2 cup heavy cream
- 1 pound medium shrimp, peeled and deveined
- 2 green onions, sliced
- 1 tablespoon chopped fresh parsley
- Fresh lemon juice, to taste
Instructions
- Sauté Aromatics: In a large pot, sauté onion, celery, and bell pepper. Add garlic and cook until fragrant.
- Create Roux: Sprinkle flour over vegetables and cook to form a light roux.
- Add Stock and Seasonings: Gradually whisk in stock, then add corn, paprika, cayenne, thyme, salt, and pepper. Simmer.
- Finish Bisque: Stir in cream, then add shrimp and cook until pink. Add green onions, parsley, and lemon juice.
- Adjust and Serve: Taste, adjust seasoning, and serve hot.
Notes
- For extra richness, blend half the soup before adding shrimp.
- Consider adding a splash of white wine for depth.
- Opt for Gulf shrimp for authentic flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 165mg
