Welcome to the heart of Louisiana cuisine with this New Orleans Shrimp and Corn Bisque!
This rich, creamy soup bursts with sweet corn, succulent shrimp, and a blend of Cajun spices that bring the vibrant flavors of the Big Easy to your table.
Perfect for cozy dinners or impressing guests, this bisque is a crowd-pleaser that’s easier to make than you might think.
Let’s dive into this soul-warming recipe, complete with tips, variations, and everything you need to make it your own.
Why You’ll Love This New Orleans Shrimp and Corn Bisque
Bold, Authentic Flavors: The combination of sweet corn, tender shrimp, and Cajun spices creates a harmonious balance of creamy, savory, and slightly spicy notes.
Easy to Make: Despite its gourmet appeal, this bisque comes together in under an hour with simple ingredients.
Versatile: Perfect for weeknight dinners, special occasions, or meal prep—it’s a dish that adapts to your needs.
Crowd-Pleaser: Loved by seafood enthusiasts and comfort food fans alike, it’s a guaranteed hit at any gathering.
Customizable: Adjust the spice level or add your favorite ingredients to make it uniquely yours.
Ingredients
1 lb (450g) large shrimp, peeled and deveined (save shells for stock)
2 cups fresh or frozen corn kernels
1 medium onion, finely chopped
1 red bell pepper, diced
2 celery stalks, diced
3 garlic cloves, minced
4 cups vegetable or seafood stock
1 cup heavy cream
2 tbsp unsalted butter
2 tbsp olive oil
2 tbsp all-purpose flour (or gluten-free flour for GF option)
1 tsp Cajun seasoning (adjust to taste)
1/2 tsp smoked paprika
1/2 tsp dried thyme
1 bay leaf
Salt and black pepper to taste
2 tbsp fresh parsley, chopped (for garnish)
Optional: 1 small jalapeño, seeded and minced, for extra heat
Instructions
Prepare the Shrimp Stock (Optional): In a medium pot, combine shrimp shells with 4 cups of water or vegetable stock. Bring to a boil, then simmer for 15 minutes. Strain and set aside.
This adds depth to the bisque but can be skipped if using store-bought stock.
Sauté the Aromatics: In a large pot, heat olive oil and butter over medium heat. Add onion, bell pepper, and celery. Cook for 5-7 minutes until softened.
Add garlic and cook for 1 minute until fragrant.
Create the Base: Sprinkle flour over the vegetables and stir for 1-2 minutes to form a roux.
Slowly pour in the stock, stirring constantly to avoid lumps.
Add Corn and Seasonings: Stir in corn kernels, Cajun seasoning, smoked paprika, thyme, and bay leaf.
Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
Blend for Creaminess: Remove the bay leaf. Use an immersion blender to blend about half the soup until smooth, leaving some texture.
Alternatively, transfer half to a blender and return to the pot.
Add Shrimp and Cream: Stir in the shrimp and heavy cream. Simmer for 5-7 minutes until the shrimp are pink and cooked through.
Season with salt and pepper to taste.
Serve: Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread or crackers.
Tips for the Best Shrimp and Corn Bisque
Use Fresh Shrimp: Fresh shrimp enhance the flavor, but frozen shrimp work well too—just thaw them properly.
Control the Spice: Adjust the Cajun seasoning or add jalapeño for a spicier kick, depending on your preference.
Thicken to Taste: If you prefer a thicker bisque, add an extra tablespoon of flour to the roux.
Don’t Overcook Shrimp: Shrimp cook quickly, so add them at the end to keep them tender and juicy.
Taste as You Go: Season gradually and taste to ensure the perfect balance of flavors.
Variations and Substitutions
Gluten-Free: Swap all-purpose flour for a gluten-free alternative like rice flour or cornstarch.
Dairy-Free: Replace heavy cream with coconut milk for a creamy, dairy-free version with a slight tropical twist.
Spice it Up: Add a pinch of cayenne pepper or extra jalapeño for a bolder heat.
Vegetarian Option: Skip the shrimp and use vegetable stock with extra veggies like zucchini or mushrooms.
Add Potatoes: For a heartier bisque, add diced potatoes during the simmering step.
Serving Suggestions
With Bread: Serve with warm crusty bread, cornbread, or garlic bread to soak up the creamy goodness.
As a Starter: Pair with a light salad for a complete meal or serve in small portions as an appetizer.
With a Side: Complement with a side of grilled vegetables or a simple coleslaw for a Southern-inspired feast.
Garnish Ideas: Top with chopped green onions, a drizzle of hot sauce, or a sprinkle of smoked paprika for extra flair.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prepare the bisque base (without shrimp or cream) up to 2 days in advance.
Store in the fridge, then reheat, add shrimp and cream, and cook until done.
Storing
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat to avoid curdling the cream.
Freezing
Freeze the bisque base (without cream or shrimp) in a freezer-safe container for up to 3 months.
Thaw overnight in the fridge, then reheat, add cream and shrimp, and cook as directed.
FAQs
Q: Can I use frozen corn instead of fresh?
A: Absolutely! Frozen corn works just as well and is a convenient option. No need to thaw; just add it directly to the pot.
Q: How can I make this bisque less spicy?
A: Reduce the Cajun seasoning to 1/2 tsp or omit the jalapeño. You can also add more cream to mellow the flavors.
Q: Can I use pre-cooked shrimp?
A: Yes, but add them at the very end and heat just until warmed through to avoid overcooking.
Q: Is this recipe gluten-free?
A: It can be! Simply use gluten-free flour or cornstarch for the roux.
Q: Can I double the recipe?
A: Definitely! Double the ingredients and use a larger pot. Cooking times may increase slightly.
Conclusion
In conclusion, this New Orleans Shrimp and Corn Bisque is more than just a soup—it’s a taste of Louisiana’s vibrant culinary heritage.
With its creamy texture, sweet corn, tender shrimp, and bold Cajun flavors, it’s a dish that warms the soul and brings people together.
Whether you’re a seasoned home cook or a beginner, this recipe is approachable, customizable, and sure to impress.
Try it for your next dinner, and don’t forget to pair it with your favorite bread or salad for the ultimate comfort meal. Happy cooking!
Read More:- Coconut Curry Dumpling Soup
New Orleans Shrimp and Corn Bisque
Ingredients
- 1 lb 450g large shrimp, peeled and deveined (save shells for stock)
- 2 cups fresh or frozen corn kernels
- 1 medium onion finely chopped
- 1 red bell pepper diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 4 cups vegetable or seafood stock
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1 /2 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp fresh parsley chopped
Instructions
- (Optional) Simmer shrimp shells in 4 cups stock or water for 15 minutes, then strain.
- Heat oil and butter in a pot. Sauté onion, bell pepper, and celery for 5-7 minutes. Add garlic for 1 minute.
- Sprinkle flour, stir for 1-2 minutes, then slowly add stock, stirring to avoid lumps.
- Add corn, Cajun seasoning, paprika, thyme, and bay leaf. Simmer 10 minutes.
- Remove bay leaf. Blend half the soup until smooth.
- Add shrimp and cream. Simmer 5-7 minutes until shrimp are cooked. Season to taste.
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- Garnish with parsley and serve hot.
