There is something about a warm bowl of New Orleans Shrimp and Corn Bisque that feels like a hug. It is creamy, a little smoky, packed with sweet corn and tender shrimp, and full of bold Southern flavor.
The first time I made New Orleans Shrimp and Corn Bisque, it was a chilly evening and I wanted something cozy but not heavy like stew. I had shrimp in the fridge and a bag of frozen corn in the freezer. I crossed my fingers, added Cajun seasoning, and hoped for the best. The result was so good my family went back for seconds before I even sat down.
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New Orleans Shrimp and Corn Bisque
This New Orleans Shrimp and Corn Bisque combines juicy shrimp, sweet corn, Cajun spices, and a creamy base for a rich and satisfying soup that tastes like it came straight from a Louisiana kitchen.
Ingredients
For The Shrimp
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
For The Bisque Base
- 3 tablespoons butter
- 1 small onion, finely diced
- 1 celery stalk, finely diced
- 1 small red bell pepper, diced
- 3 cloves garlic, minced
- ¼ cup all purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 2 cups corn kernels, fresh or frozen
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper, optional
- Salt and black pepper to taste
Optional garnish:
- Chopped parsley
- Sliced green onions
Preparation
Step 1: Season And Cook The Shrimp
Pat the shrimp dry and toss with Cajun seasoning.
Heat olive oil in a large pot or Dutch oven over medium heat. Cook shrimp for 1 to 2 minutes per side until pink and just cooked through.
Remove shrimp from the pot and set aside. Do not overcook. They will finish warming in the soup later.
Step 2: Build The Flavor Base
In the same pot, melt butter. Add onion, celery, and red bell pepper.
Cook for about 5 minutes until softened. Stir in garlic and cook for 30 seconds.
Sprinkle in flour and stir constantly for 1 to 2 minutes. This helps thicken the bisque and gives it that classic velvety texture.
Step 3: Create The Creamy Bisque
Slowly pour in chicken broth while stirring to prevent lumps.
Add heavy cream, corn, smoked paprika, cayenne if using, salt, and pepper.
Bring to a gentle simmer and cook for 10 to 15 minutes until slightly thickened.
For a smoother texture, you can blend a portion of the soup and stir it back in. I sometimes do this when I want it extra creamy.
Step 4: Finish With Shrimp
Return the cooked shrimp to the pot.
Simmer for another 3 to 4 minutes until everything is heated through.
Taste and adjust seasoning if needed.
Notes And Variations
- Add diced potatoes for a heartier version.
- Stir in a splash of hot sauce for extra kick.
- Use fresh corn in summer when it is sweet and in season.
- Swap half the cream for half and half for a slightly lighter soup.
I have made this for guests who claim they are not soup people, and every single one asked for the recipe.
FAQs
The combination of Cajun seasoning, the classic onion, celery, and pepper base, and the creamy texture give it that Louisiana style flavor.
Yes. Frozen corn works perfectly and saves time.
Yes. The flavor actually deepens after sitting. Reheat gently so the cream does not separate.
📖 Recipe
Louisiana Shrimp and Corn Bisque Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Description
New Orleans style shrimp and corn bisque is rich, comforting, and creamy. It’s an indulgent and impressive dish that makes a great starter or a main course and is perfect for a dinner party.
Ingredients
- ½ pound bacon
- 1 medium yellow onion, finely chopped
- ½ bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 4 cloves garlic, minced
- ¼ cup sherry cooking wine
- 8 tablespoons butter
- ½ cup all purpose flour
- 4 cups shrimp or chicken stock
- 1 ½ cups water
- 2-4 green onions, chopped
- 1 bunch fresh parsley, chopped
- 1 ½ pounds medium raw shrimp, peeled and deveined
- 1 tablespoon cajun seasoning
- 4 ears of corn, kernels removed
- 2 cups heavy cream, warmed
- Salt and black pepper to taste
Instructions
- Finely chop vegetables, bacon, and herbs, remove corn kernels, peel and devein shrimp, season shrimp with cajun seasoning and refrigerate
- Cook chopped bacon in a large dutch oven over medium heat until crisp then drain excess grease leaving about 1 tablespoon
- Add onion, bell pepper, and celery and sauté about 5 minutes until softened then add garlic and cook 1 minute
- Deglaze the pot with sherry and simmer 1-2 minutes
- Add butter to melt then sprinkle flour over mixture and cook about 5 minutes stirring until slightly darkened
- Slowly whisk in stock until smooth then add water, half of parsley, and half of green onions and bring to a boil
- Reduce to a low simmer and cook uncovered for 20 minutes stirring occasionally
- Add shrimp, corn, heavy cream, and remaining herbs and simmer 5 minutes until shrimp are pink and cooked through
- Taste and adjust seasoning with salt, pepper, or cajun seasoning as needed
- Serve hot garnished with extra parsley or green onions if desired
Notes
Bite sized shrimp work best for this bisque. Store leftovers in an airtight container in the refrigerator for 2-3 days or freeze up to 3 months. Reheat gently on the stovetop and avoid boiling to prevent shrimp from becoming rubbery.
Recipes You May Like
If you enjoyed this New Orleans Shrimp and Corn Bisque, you might also love:
- Cajun Shrimp and Salmon with Garlic Cream Sauce
- 10 Minute Honey Garlic Shrimp
- Cream Cheese Chicken Recipe
Final Thoughts
This New Orleans Shrimp and Corn Bisque is creamy, comforting, and packed with bold Southern flavor. It feels special enough for guests but simple enough for a cozy weeknight dinner.
Once you make it, do not be surprised if it becomes a cold weather favorite in your home.
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