Name: New Orleans Shrimp and Corn Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Cajun/Creole
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

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.