New Orleans Shrimp and Corn Bisque

A creamy, flavorful bisque bursting with tender shrimp, sweet corn, and a hint of Cajun spice—perfect for warming up or impressing guests with minimal fuss.

Why You’ll Love This Recipe

I love how this bisque combines the sweetness of corn and shrimp with the comforting depth of cream and spices. It’s bold, smooth, and rich without being heavy. What’s even better? It comes together in just about an hour—making it a go-to for cozy dinners or casual entertaining.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• shrimp, peeled and deveined

• fresh corn kernels (or frozen, thawed)

• unsalted butter

• onion, finely chopped

• celery, diced

• bell pepper, diced

• garlic, minced

• all-purpose flour

• seafood or chicken broth

• heavy cream

• Cajun or Creole seasoning

• smoked paprika

• salt

• black pepper

• fresh parsley or chives, chopped (for garnish)

• optional: a splash of dry white wine or sherry

directions

1. I melt butter in a large pot or Dutch oven over medium heat, then sauté onion, celery, and bell pepper until softened.

2. I add garlic and cook for about 30 seconds until fragrant.

3. I sprinkle in the flour, stirring constantly to form a roux, and cook for 2–3 minutes until it becomes lightly golden.

4. I gradually pour in broth, stirring well to avoid lumps.

5. I add corn kernels, Cajun seasoning, smoked paprika, and optional wine or sherry. I bring the soup to a simmer and cook for about 10 minutes so flavors meld.

6. I stir in heavy cream and return to a gentle simmer, then add shrimp and cook until they turn pink, about 3–4 minutes.

7. I taste and adjust salt, pepper, or spice.

8. I ladle the bisque into bowls and finish with a sprinkle of parsley or chives for freshness.

Servings and timing

• Servings: serves 4–6 as a first course or 2–3 as a hearty main

• Prep time: about 15 minutes

• Cook time: approximately 40 minutes

• Total time: around 55 minutes

Variations

• I swap the shrimp for scallops or crab meat for a different seafood twist.

• I blend half the soup once cooked for a smoother, creamier texture while retaining corn bits.

• I add diced potatoes or cauliflower when sautéing vegetables for extra heartiness.

• I lift the heat with a dash of hot sauce or chopped jalapeños.

• I serve it over cooked rice or grits to make it a filling main course.

storage/reheating

I let leftovers cool, then store them in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm the bisque in a pot over low heat, stirring occasionally and adding a splash of broth or cream if it thickens too much. I avoid boiling to keep the shrimp tender.

FAQs

1. Can I make this bisque ahead of time?

Yes—I prepare and refrigerate it (without shrimp) up to 2 days ahead. I add the shrimp and gently warm just before serving to keep them tender.

2. Can I use frozen shrimp and corn?

Absolutely. I thaw both before use and pat the shrimp dry—no need to adjust spices or timing.

3. Is this recipe gluten-free?

I can make it gluten-free by using a gluten-free flour blend or cornstarch instead of all-purpose flour for the roux.

4. Can I make it dairy-free?

Yes—I substitute heavy cream with coconut milk or a dairy-free cream alternative. The bisque will be slightly lighter but still delicious.

5. How do I deepen the flavor if it’s too mild?

I boost flavor with a splash of Worcestershire sauce or an extra pinch of smoked paprika and Cajun seasoning, plus finishing with fresh lemon juice for brightness.

Conclusion

I find New Orleans Shrimp and Corn Bisque to be a soul-satisfying blend of coastal charm and Southern comfort. Its rich, creamy texture and bold flavors make it a standout, yet it’s easy enough for a weeknight meal. It’s definitely one of my favorite soups to make again and again.

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