This New Orleans Shrimp and Corn Bisque is a rich and creamy soup that blends the sweetness of corn with the savory flavor of Gulf shrimp and classic Cajun seasonings. It's a comforting bowl of Southern warmth that brings the taste of Louisiana right to my kitchen.
Why You’ll Love This Recipe
I love this recipe because it delivers bold, authentic New Orleans flavors with minimal effort. The sweetness of corn pairs beautifully with tender shrimp, while the creamy base makes every spoonful luxurious. It’s hearty enough for a main course and perfect for both weeknights and special gatherings. I also enjoy how adaptable it is—whether I want to add some heat or bulk it up with extra vegetables, this bisque is always a hit.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Shrimp, peeled and deveined
- Fresh or frozen corn kernels
- Onion, chopped
- Celery, diced
- Bell pepper, chopped
- Garlic, minced
- Butter
- All-purpose flour
- Chicken or seafood stock
- Heavy cream
- Tomato paste
- Creole seasoning
- Salt and pepper to taste
- Green onions, for garnish
- Optional: hot sauce for extra spice
Directions
- I start by melting the butter in a large pot over medium heat. Then, I sauté the onion, celery, and bell pepper until they’re soft and fragrant.
- I stir in the garlic and cook for another minute before sprinkling in the flour to make a roux. I cook this mixture for a couple of minutes to eliminate the raw flour taste.
- Slowly, I whisk in the stock, making sure the mixture stays smooth and lump-free.
- Next, I add the tomato paste, corn, and Creole seasoning, letting the mixture simmer until it starts to thicken.
- I reduce the heat and pour in the heavy cream, stirring until it’s fully combined.
- Finally, I add the shrimp and let them cook gently in the hot bisque until they turn pink and are just cooked through.
- I taste and adjust the seasoning, then garnish with green onions before serving hot.
Servings and timing
This recipe serves 4 to 6 people. From start to finish, it takes about 45 minutes—15 minutes for prep and 30 minutes to cook. It’s a great meal option when I need something satisfying without spending hours in the kitchen.
Variations
Sometimes I like to add diced potatoes or sweet potatoes to make the bisque even more filling. If I want a spicier version, I throw in some chopped jalapeños or a splash of hot sauce. When I’m in the mood for something extra rich, I stir in a bit of cream cheese with the heavy cream. For a smoky twist, smoked paprika or a few dashes of liquid smoke do the trick. And if shrimp isn't available, I’ve swapped it out with crab or even chunks of fish.
storage/reheating
I store leftover bisque in an airtight container in the fridge for up to 3 days. To reheat, I pour it into a pot and warm it over medium-low heat, stirring often to maintain its creamy texture. I try to avoid boiling it, as that can make the shrimp rubbery. If it thickens too much, I add a splash of stock or cream to loosen it up.
FAQs
How can I make this bisque less spicy?
I simply reduce or skip the Creole seasoning and any hot sauce. For a milder version, I use plain seasoning salt and rely on fresh herbs for flavor.
Can I use frozen shrimp?
Yes, I often use frozen shrimp. I just make sure to thaw them completely and pat them dry before adding them to the bisque.
What kind of corn works best?
Fresh corn off the cob gives the best flavor, especially in summer, but frozen or even canned corn works just fine in a pinch.
Can I make this ahead of time?
Yes, I make the bisque a day in advance and reheat it gently before serving. I usually add the shrimp just before serving to keep them tender.
Is this bisque gluten-free?
Not as written, since the roux uses flour. But I’ve made it gluten-free by using a gluten-free flour blend or cornstarch instead.
Conclusion
This New Orleans Shrimp and Corn Bisque is one of my favorite go-to comfort meals. It’s creamy, flavorful, and captures the soulful essence of Louisiana cuisine. Whether I’m feeding family or just craving something cozy, this bisque always satisfies.
New Orleans Shrimp and Corn Bisque
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun/Creole
- Diet: Low Lactose
Description
A rich and creamy New Orleans-style bisque that combines sweet corn, tender shrimp, and classic Cajun flavors into a comforting and satisfying soup.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups fresh or frozen corn kernels
- 1 medium onion, chopped
- 2 stalks celery, diced
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 4 cups chicken or seafood stock
- 1 cup heavy cream
- 2 tbsp tomato paste
- 2 tsp Creole seasoning
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
- Optional: hot sauce for extra spice
Instructions
- Melt butter in a large pot over medium heat. Sauté onion, celery, and bell pepper until soft and fragrant.
- Add garlic and cook for another minute. Stir in flour to make a roux and cook for 2-3 minutes.
- Slowly whisk in the stock until smooth and lump-free.
- Add tomato paste, corn, and Creole seasoning. Simmer until slightly thickened, about 10-15 minutes.
- Reduce heat and stir in heavy cream until fully combined.
- Add shrimp and cook gently until pink and cooked through, about 3-5 minutes.
- Adjust seasoning with salt and pepper. Garnish with green onions and serve hot.
Notes
- Use gluten-free flour or cornstarch for a gluten-free version.
- Add jalapeños or hot sauce for extra spice.
- Substitute shrimp with crab or fish if desired.
- For a richer flavor, stir in cream cheese with the heavy cream.
- Store leftovers in the fridge for up to 3 days; reheat gently without boiling.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6g
- Sodium: 920mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 165mg
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