Name: New Orleans Shrimp and Corn Bisque
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Southern
Ingredients: 1 lb shrimp, peeled and deveined; 2 tablespoons butter; 1 medium onion, chopped; 1 celery stalk, chopped; 1 bell pepper, chopped; 2 cloves garlic, minced; 1 teaspoon Cajun seasoning; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper (optional); 1 cup corn kernels (fresh or frozen); 2 cups chicken broth; 1 cup heavy cream; 1/2 cup half-and-half; 2 tablespoons flour; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

This New Orleans Shrimp and Corn Bisque is the perfect dish for those who love a rich, flavorful, and comforting bowl of soup. With its creamy texture and a blend of shrimp and sweet corn, this bisque brings a taste of the South straight to your table. It’s an ideal choice for a cozy meal on a chilly evening or when you want to impress guests with a dish full of flavor and Southern charm.

New Orleans Shrimp and Corn Bisque

Why You’ll Love This Recipe

I absolutely love making this New Orleans Shrimp and Corn Bisque because it combines the best of both worlds—seafood and sweet corn—into a creamy, dreamy bisque. The shrimp adds a savory depth of flavor, while the corn brings a touch of sweetness that balances perfectly with the creamy base. The combination of seasonings gives it that classic New Orleans flair that really stands out. Plus, it’s a versatile recipe. You can easily adjust the spices to suit your taste. I always find myself going back for seconds with this one, and it’s a crowd-pleaser every time.

Ingredients

1 lb shrimp, peeled and deveined
2 tablespoons butter
1 medium onion, chopped
1 celery stalk, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 teaspoon Cajun seasoning
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for heat)
1 cup corn kernels (fresh or frozen)
2 cups chicken broth
1 cup heavy cream
1/2 cup half-and-half
2 tablespoons flour
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

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

Directions

In a large pot, melt butter over medium heat. Add the chopped onion, celery, and bell pepper, and sauté until softened, about 5 minutes.
Add the garlic, Cajun seasoning, paprika, and cayenne pepper, and cook for another minute until the spices become fragrant.
Stir in the flour and cook for 2 minutes, making a roux.
Gradually add the chicken broth, stirring constantly, until the mixture begins to thicken.
Add the corn kernels and let the mixture simmer for about 10 minutes, until the corn is tender and the flavors meld together.
Stir in the heavy cream and half-and-half, and let the soup simmer for another 5 minutes.
Add the shrimp and cook for 3-5 minutes, or until they turn pink and are fully cooked through.
Taste and adjust seasoning with salt and pepper.
Ladle the bisque into bowls, garnish with fresh parsley, and serve hot.

Servings and Timing

This recipe makes about 4 servings and takes around 40-45 minutes from start to finish. It’s a quick and easy meal to whip up, but it tastes like it’s been simmering all day.

Variations

If I want to change things up a bit, I sometimes add crab meat along with the shrimp for an even more luxurious seafood bisque. I’ve also made this with a mix of different peppers or added some diced tomatoes for a slight twist. For those who prefer a bit of heat, I recommend increasing the amount of cayenne pepper or adding a dash of hot sauce to the broth.

For a slightly healthier version, I’ve replaced the heavy cream with coconut milk, which still gives the soup that rich, velvety texture but with a lighter touch.

Storage/Reheating

If there are any leftovers, I store them in an airtight container in the refrigerator for up to 2 days. When I reheat it, I usually do so gently on the stove over low heat to keep the texture smooth. I occasionally add a splash of broth or milk to adjust the consistency if it’s become too thick. I don’t recommend freezing this bisque, as the cream-based soup might separate when thawed.

FAQs

Can I use frozen shrimp for this bisque?

Yes, frozen shrimp works just as well in this recipe. Just make sure to thaw them first and pat them dry to prevent extra water from making the bisque too watery.

Can I make this bisque ahead of time?

Definitely! I often make it a day in advance, as the flavors have a chance to meld together even more. Just be sure to store it in the refrigerator and reheat it gently before serving.

How do I make the bisque thicker?

If you prefer a thicker bisque, you can add a bit more flour during the roux stage or reduce the amount of broth slightly to create a heartier base. Another option is to purée a portion of the soup before adding the shrimp to achieve a creamier consistency.

Can I use other vegetables in this bisque?

Sure! You could easily add or swap vegetables like carrots, leeks, or even a handful of spinach for extra texture and flavor. I sometimes like to throw in a handful of kale for a nice green addition.

Is this recipe spicy?

The level of spiciness is adjustable! The cayenne pepper adds a little heat, but if you prefer less spice, you can reduce or omit it. I usually find the balance of Cajun seasoning and paprika adds just the right amount of kick.

Conclusion

This New Orleans Shrimp and Corn Bisque is a perfect dish to make for any occasion, from a quiet weeknight dinner to a special gathering. With its comforting creaminess, flavorful shrimp, and sweet corn, it’s sure to be a hit every time. I love how versatile this recipe is, and the best part is that it’s both quick to prepare and incredibly satisfying. Whether you’re a seasoned cook or a beginner, this bisque will quickly become a favorite in your kitchen.