New Orleans Shrimp and Corn Bisque Recipe
If you’re in the mood for something gloriously creamy, brimming with Gulf flavors, and truly soul-warming, you’re going to fall head over heels for this New Orleans Shrimp and Corn Bisque. It combines plump shrimp, sweet corn, and a kiss of Cajun spice in every spoonful, delivering a taste of Louisiana tradition right to your kitchen. Whether it’s a cozy night in or a festive dinner, this dish will have everyone swooning for seconds (and maybe even thirds)!
Ingredients You’ll Need
Great food doesn’t always mean a long, fussy ingredients list. In fact, each item here is simple but plays a vital role, bringing bursts of flavor, color, or luscious texture to your New Orleans Shrimp and Corn Bisque. Gather these up, and you’ll see how magic happens in one big pot!
- Butter: Adds nutty richness to the base and helps blend the flavors together.
- Olive Oil: Keeps the butter from burning and adds a subtle fruity note.
- Onion: Lays the aromatic foundation for sweetness and depth.
- Celery: Gives the soup a classic savory crunch and Creole authenticity.
- Red Bell Pepper: Offers vibrant color and a gentle, sweet bite.
- Garlic: Packs each ladle with gusto and garlicky warmth.
- All-Purpose Flour: Builds the delicate roux that thickens your bisque beautifully.
- Seafood Stock or Chicken Broth: Brings the ocean or a robust background to your bowl, depending on your mood or pantry.
- Heavy Cream: The key to dreamy, silky bisque texture.
- Corn Kernels: Give bursts of sweetness and a taste of summer, whether fresh or frozen.
- Medium Shrimp: The star protein, bringing juicy seafood flavor— try Gulf shrimp for real authenticity.
- Smoked Paprika: Adds that irresistible smoky undertone typical of New Orleans cooking.
- Cajun Seasoning: Delivers signature spice and a hint of adventure.
- Dried Thyme: Provides herbal brightness and depth.
- Bay Leaf: Subtly perfumes your bisque while simmering.
- Salt and Black Pepper: Simple, essential, and always to taste.
- Green Onions: Sprinkle on freshness and a pop of color at the finish.
- Fresh Parsley: Adds a final herbaceous note and garden-fresh aroma.
- Hot Sauce (optional): Amp up the zesty Southern spirit as much (or as little) as you dare.
How to Make New Orleans Shrimp and Corn Bisque
Step 1: Sauté the Holy Trinity
Heat the butter and olive oil together in a large pot or Dutch oven over medium heat. Once things start to shimmer and smell amazing, toss in your onion, celery, and red bell pepper. Let them sizzle and soften for about 5 minutes, stirring now and then. The base of any great New Orleans Shrimp and Corn Bisque is this aromatic “holy trinity”—you’ll know it’s ready when your kitchen smells like pure comfort.
Step 2: Build the Flavor with Garlic and Roux
Stir in your minced garlic and cook for just a minute, until it’s fragrant but not brown. Sprinkle the flour evenly over the vegetables and keep stirring—don’t walk away! This step forms a light roux, which gives your bisque that classic, silky heft. You want the flour to lose its raw edge, so aim for 1 to 2 minutes.
Step 3: Bring on the Stock
Slowly whisk in your seafood stock or chicken broth, pausing to scrape up any golden bits from the pot. Watch as everything comes together—this is where the luscious body of the soup starts to build. Once combined, increase the heat a smidge and bring the mixture to a gentle simmer.
Step 4: Spice, Herb, and Corn Symphony
Add the corn kernels, smoked paprika, Cajun seasoning, thyme, bay leaf, plus a hit of salt and pepper. Stir to blend everything, then let the bisque simmer uncovered for 10 to 15 minutes. This gives the flavors time to mingle and the soup to thicken just right. If you want a deeper, roastier note, you can even roast your corn first.
Step 5: Cream and Shrimp Finale
Reduce the heat to low and stir in your heavy cream, making the bisque velvety and indulgent. Slide in the shrimp and let them poach gently for 3 to 5 minutes—watch for them to turn pink and perfectly cooked. Now’s a great time to check your seasonings and add a dash of hot sauce if you want an extra kick. Remove the bay leaf, and you’re ready for garnishing!
How to Serve New Orleans Shrimp and Corn Bisque
Garnishes
Top each bowl with a shower of chopped green onions and parsley. These simple garnishes deliver freshness and a burst of color, making every serving of New Orleans Shrimp and Corn Bisque as beautiful as it is delicious. If you love spice, a drizzle of hot sauce is a Southern must.
Side Dishes
This bisque is heavenly when paired with crusty French bread to soak up every drop. For something heartier, serve it alongside steamed rice or even a green salad with a tangy vinaigrette to balance the richness. Your bread or rice will make sure not a single spoonful goes to waste!
Creative Ways to Present
For a fun, festive touch, serve your New Orleans Shrimp and Corn Bisque in hollowed-out bread bowls or mini soup crocks. If you’re entertaining, divide it into small cups or shot glasses for elegant appetizers. Don’t forget to sprinkle a few extra bits of shrimp or corn on top for a chef’s kiss finish!
Make Ahead and Storage
Storing Leftovers
After feasting, let any leftover bisque cool to room temperature before transferring it to airtight containers. It’ll keep in the fridge for up to three days. The flavors continue to meld and deepen—sometimes it tastes even better the next day!
Freezing
You can freeze New Orleans Shrimp and Corn Bisque, but keep in mind that cream-based soups can sometimes change texture when thawed. For best results, freeze the base (without shrimp and cream), then add those ingredients fresh when reheating for a make-ahead shortcut.
Reheating
Warm your bisque gently on the stovetop over low heat, stirring often to prevent the cream from separating. If it seems too thick, just splash in a bit more broth or cream until you reach your desired consistency. Avoid microwaving if you can—it’s worth the tiny bit of extra effort.
FAQs
Can I use frozen shrimp instead of fresh?
Absolutely! Frozen, peeled, and deveined shrimp work wonderfully here—just thaw and pat them dry before adding. The freshness of Gulf shrimp is classic, but use what you have for a delicious bisque every time.
Is there a way to make this dish less spicy?
Yes, simply reduce or omit the Cajun seasoning and skip the hot sauce. You’ll still have all the creamy, savory goodness of New Orleans Shrimp and Corn Bisque without as much heat, making it perfect for everyone at the table.
Can I make this bisque dairy-free?
Swap the butter for more olive oil and use full-fat coconut milk or a creamy, unsweetened non-dairy milk instead of heavy cream. The bisque will be less traditional but still rich and satisfying!
Should I puree the bisque for a smoother texture?
It’s up to you! Some folks love it chunky and rustic, while others like to puree part or all of the soup for extra creaminess. Try blending half for the best of both worlds—silky but with plenty of texture.
What’s the best way to roast corn for extra flavor?
Spread fresh or even thawed frozen kernels on a baking sheet, toss with a little olive oil, and roast at 425°F until golden and caramelized, about 10-15 minutes. Roasting brings out amazing sweetness and a little smokiness in your New Orleans Shrimp and Corn Bisque.
Final Thoughts
Whether you’re craving comfort or channeling the vibrant spirit of Louisiana, this New Orleans Shrimp and Corn Bisque is always a crowd-pleaser. It’s a bowlful of love, packed with flavor and just the right amount of southern flair. Give it a try—you might just find a new family favorite!
Print
New Orleans Shrimp and Corn Bisque Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and flavorful New Orleans Shrimp and Corn Bisque, a creamy Cajun soup that’s perfect for warming up on chilly evenings. This recipe combines succulent shrimp, sweet corn, and a blend of spices to create a dish that’s sure to impress.
Ingredients
For the Bisque:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 small red bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups seafood stock or chicken broth
- 1 cup heavy cream
- 2 cups fresh or frozen corn kernels
- 1 pound medium shrimp, peeled and deveined
- ½ teaspoon smoked paprika
- ½ teaspoon Cajun seasoning
- ¼ teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons chopped green onions
- 1 tablespoon fresh parsley, chopped
- Hot sauce to taste (optional)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat butter and olive oil. Sauté onion, celery, and red bell pepper until softened. Add garlic and cook for 1 minute.
- Create Roux: Sprinkle in flour and stir to create a light roux. Cook for 1-2 minutes.
- Add Stock and Ingredients: Slowly whisk in seafood stock. Add corn, paprika, Cajun seasoning, thyme, bay leaf, salt, and pepper. Simmer for 10-15 minutes.
- Finish Bisque: Reduce heat, stir in cream. Add shrimp and cook until pink. Remove bay leaf, adjust seasoning, and add hot sauce if desired.
- Serve: Garnish with green onions and parsley before serving.
Notes
- Use Gulf shrimp for the most authentic flavor.
- For a smoky twist, roast the corn before adding.
- This bisque pairs beautifully with crusty French bread or rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun / Creole
Nutrition
- Serving Size: 1 ½ cups
- Calories: 370
- Sugar: 5 g
- Sodium: 670 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 180 mg
