New Orleans Shrimp and Corn Bisque Recipe
If you’ve ever strolled through the French Quarter hungering for something rich and comforting, New Orleans Shrimp and Corn Bisque is exactly the soul-warming soup you’ll find tucked into menus and grandmas’ kitchens alike. This creamy, flavor-packed bisque captures the heart of Cajun & Creole cooking in every spoonful, thanks to savory stock, sweet corn, plump shrimp, and a Cajun kick. Whether it’s a cozy family dinner or you’re bringing Mardi Gras home to your table, this bowlful will transport you straight to the buzzing heart of New Orleans.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of New Orleans Shrimp and Corn Bisque comes from a mix of humble ingredients—each one playing a crucial role in building layers of flavor, texture, and a burst of color. Let’s talk through what you’ll need and why you don’t want to skip a single thing!
- Unsalted Butter (2 tbsp): Delivers decadent richness and helps sauté those aromatic veggies to perfection.
- Olive Oil (1 tbsp): Prevents the butter from browning too quickly, giving body and sheen to the soup.
- Diced Onion (1 small): Adds sweet, savory depth right at the base of the bisque.
- Diced Celery (1 stalk): Brings in a classic Southern aromatic note and a touch of freshness.
- Diced Red Bell Pepper (1 small): Offers color and subtle sweetness, the holy trinity’s colorful cousin.
- Minced Garlic (3 cloves): Essential for that aromatic lift and signature Creole flavor.
- All-Purpose Flour (2 tbsp): Thickens the bisque, making it lush and creamy.
- Seafood Stock or Chicken Stock (4 cups): Delivers the ocean’s essence; opt for seafood stock if you want maximum flavor.
- Heavy Cream (1 cup): Makes the bisque impossibly smooth and comforting.
- Fresh or Frozen Corn Kernels (2 cups): Their sweet pop balances the spices and adds heartiness.
- Large Shrimp, Peeled and Deveined (1 lb): The showstopper—tender, juicy, and full of New Orleans spirit!
- Cajun Seasoning (1 tsp): Your shortcut to authentic Louisiana flavor with a balance of spice and herbs.
- Smoked Paprika (½ tsp): Infuses subtle smokiness and beautiful color.
- Cayenne Pepper (¼ tsp, optional): For those who crave a little Creole heat—totally up to your spice tolerance.
- Salt (½ tsp): Essential for bringing all those flavors alive.
- Ground Black Pepper (¼ tsp): Adds its own mild kick and balances the flavors.
- Fresh Parsley, Chopped (2 tbsp): Offers color and a fresh herbal note, stirred in at the end.
- Lemon Juice (1 tbsp): Brightens everything up with a citrusy zing—don’t skip it!
- Green Onions, Sliced (for garnish): For that final flourish and a light crunch on top.
How to Make New Orleans Shrimp and Corn Bisque
Step 1: Sauté the Aromatics
Begin your New Orleans Shrimp and Corn Bisque in a large pot over medium heat by melting the butter with olive oil. Once the butter has melted, toss in the diced onion, celery, and red bell pepper. Sauté for about 5 minutes until everything is soft and fragrant—you want to build a sweet, savory foundation here! Stir in your minced garlic and let it cook for another minute, releasing those irresistible aromas.
Step 2: Build the Thickener
Sprinkle all-purpose flour over your vegetables, and stir constantly for 1 or 2 minutes. This step creates a quick roux, which will help thicken the bisque and give it that luxurious, creamy finish. Make sure the flour coats the veggies evenly and loses its raw, powdery look.
Step 3: Add Stock and Simmer
Slowly, gently whisk in your seafood stock (or chicken stock, if you prefer). Pour it in gradually, stirring until the mixture is smooth and free of lumps. Bring everything to a gentle simmer—this is where the magic of the broth infuses the veggies and the flavors come together.
Step 4: Enrich and Flavor
Stir in the heavy cream, corn kernels, Cajun seasoning, smoked paprika, cayenne (if using), salt, and black pepper. Keep the pot uncovered and let it simmer for 10 minutes; the mixture should thicken slightly and become fragrant. Stir occasionally to prevent anything from sticking at the bottom.
Step 5: Cook the Shrimp
Add your peeled and deveined shrimp directly to the pot. Cook for 3–4 minutes, just until the shrimp turn pink and opaque. This step is quick—overcooked shrimp are rubbery, so keep an eye on them! Stir in the fresh parsley and a tablespoon of lemon juice, then taste and tweak the seasonings to your preference.
Step 6: Serve With Flair
Ladle the piping hot New Orleans Shrimp and Corn Bisque into bowls and finish with a generous sprinkle of sliced green onions. Each bowl is bursting with color and brimming with Louisiana flavor!
How to Serve New Orleans Shrimp and Corn Bisque
Garnishes
A perfect bowl of New Orleans Shrimp and Corn Bisque begs for a finishing touch. Thinly sliced green onions add freshness and a pleasing snappy crunch, while a sprinkle of extra parsley brightens both flavor and color. If you like, slip in a swirl of heavy cream or a dollop of crème fraîche for a dramatic, creamy flourish—and don’t forget a wedge of lemon on the side for anyone who loves a citrusy zing!
Side Dishes
The bisque is bold enough to shine solo, but it loves a sidekick! A loaf of crusty French bread is a classic—tear off warm pieces to dip and soak up every drop. Oyster crackers or toasted baguette slices are other favorites. For a true Cajun spread, whip up a simple salad with tangy vinaigrette or serve alongside a light coleslaw to cut the richness.
Creative Ways to Present
Want to impress your guests? Serve New Orleans Shrimp and Corn Bisque in small cups or shooter glasses as an appetizer at your next party. You can also hollow out small bread boules for an edible soup bowl—guaranteed to wow! For a special touch, top each serving with a couple of whole shrimp or a pinch of smoked paprika right before serving.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Pour any extra New Orleans Shrimp and Corn Bisque into an airtight container and store it in the refrigerator for up to three days. The flavors continue to meld and deepen, making tomorrow’s lunch even better—just be sure to store shrimp separately if possible, as they reheat best when not overcooked.
Freezing
Freezing works well for the bisque (minus the shrimp and dairy). If you want to prep ahead, freeze the soup base up to the point before you add the cream and shrimp. Thaw overnight in the fridge, then add cream and shrimp once you reheat. The texture of cream and shrimp can change if frozen, so this trick keeps it luscious.
Reheating
To reheat your bisque, pour it into a pot and warm gently over low to medium heat, stirring occasionally. If it seems a touch thick after refrigeration, add a splash of stock or water. Avoid boiling to prevent the cream from separating and the shrimp from becoming overcooked and tough.
FAQs
Can I use frozen shrimp in New Orleans Shrimp and Corn Bisque?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking—this helps prevent the bisque from becoming watery and ensures tender, flavorful shrimp every time.
What’s the best substitute for seafood stock?
If you can’t find seafood stock, a good-quality chicken stock is a worthy backup—it brings plenty of depth. You can also simmer shrimp shells with water, onions, and celery for a homemade seafood stock in a pinch.
How spicy is New Orleans Shrimp and Corn Bisque supposed to be?
It’s all about your preference! The base has gentle warmth from Cajun seasoning and smoked paprika, but the cayenne pepper is totally optional—add more or less to suit your heat level. If you’re serving a crowd, keep it mild and let folks add hot sauce at the table.
Can I make this bisque dairy-free?
You can! Swap the heavy cream for a plant-based alternative like coconut cream or a rich, unsweetened oat cream. The result will still be creamy and delicious—it just brings a unique spin to the classic.
Is New Orleans Shrimp and Corn Bisque gluten-free?
Traditionally, this recipe uses all-purpose flour to thicken the bisque. For a gluten-free option, use a 1:1 gluten-free flour blend or swap in cornstarch (mix with cold water first before adding). The soup will still have that signature velvety texture.
Final Thoughts
If you’re craving a little taste of Louisiana at home, New Orleans Shrimp and Corn Bisque is an absolute must-make. It’s bursting with bold flavors, creamy comfort, and a hint of Southern celebration in every bite. Give it a try and watch your kitchen transform into a Mardi Gras party—right down to the very last spoonful!
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New Orleans Shrimp and Corn Bisque Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of New Orleans with this creamy Shrimp and Corn Bisque. This comforting soup features succulent shrimp, sweet corn, and a blend of Cajun spices, creating a deliciously satisfying dish that is perfect for a cozy night in.
Ingredients
Main Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
Vegetables
- 1 small onion, diced
- 1 celery stalk, diced
- 1 small red bell pepper, diced
- 3 cloves garlic, minced
Roux and Seasonings
- 2 tbsp all-purpose flour
- 1 tsp Cajun seasoning
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt
- ¼ tsp ground black pepper
Liquid and Dairy
- 4 cups seafood stock or chicken stock
- 1 cup heavy cream
Additional Ingredients
- 2 cups fresh or frozen corn kernels
- 1 lb large shrimp, peeled and deveined
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- Green onions, sliced for garnish
Instructions
- Sauté Vegetables: In a large pot, melt butter with olive oil. Sauté onion, celery, and bell pepper until softened. Add garlic and cook for 1 minute.
- Make Roux: Sprinkle flour over the vegetables and cook for 1–2 minutes. Gradually whisk in seafood stock until smooth.
- Add Ingredients: Stir in heavy cream, corn, Cajun seasoning, smoked paprika, cayenne, salt, and pepper. Simmer for 10 minutes.
- Cook Shrimp: Add shrimp and cook until pink and opaque, about 3–4 minutes. Stir in parsley and lemon juice.
- Serve: Adjust seasoning if needed. Serve hot, garnished with green onions.
Notes
- For extra richness, stir in ¼ cup cream cheese before adding the shrimp.
- If using frozen shrimp, thaw and pat dry before cooking.
- This bisque pairs well with crusty French bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 1 ½ cups
- Calories: 360
- Sugar: 7 g
- Sodium: 870 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 180 mg
