If you’re craving a taste of the Bayou that blends warmth, richness, and just the right hint of spice, New Orleans Shrimp and Corn Bisque is the ultimate comfort dish. Imagine plump shrimp nestled in a creamy, smoky broth with sweet corn and classic Cajun vegetables—every spoonful is loaded with southern charm. It’s as cozy as a porch swing on a balmy Louisiana evening, but elegant enough to serve for special occasions. Whether you’re longing for a bit of nostalgia or simply want a soul-satisfying meal, this recipe absolutely delivers.

New Orleans Shrimp and Corn Bisque Recipe - Recipe Image

Ingredients You’ll Need

This list might look simple, but each ingredient brings something wonderful to New Orleans Shrimp and Corn Bisque, making all the difference in taste, texture, and vibrant color. Pick the freshest seafood and crispest veggies you can for that signature Creole snap!

Shrimp (1 pound, peeled and deveined, shells reserved): The star of the show, bringing sweet seafood richness—the shells are perfect for homemade stock.
Olive oil (2 tablespoons): Adds a silky base for sautéing your veggies, infusing the bisque with subtle fruitiness.
Onion (1 small, diced): Offers gentle sweetness and depth to the soup’s foundation.
Celery (1 stalk, diced): Lends a fresh crunch and unmistakable flavor central to any Cajun soup.
Bell pepper (1 small, diced): Adds color and that bright, signature flavor of the Louisiana trinity.
Garlic (2 cloves, minced): For an aromatic pop and that delightful savoriness in every bite.
All-purpose flour (2 tablespoons): Whisked in to create a light roux, thickening the bisque beautifully.
Seafood or shrimp stock (3 cups): Provides that unmistakable ocean depth; homemade with shrimp shells makes it extra flavorful.
Corn kernels (1½ cups, fresh or frozen): Brings pops of natural sweetness and a delightful texture contrast.
Heavy cream (1 cup): For that luxurious, velvety richness every bisque deserves.
Whole milk (½ cup): Helps lighten the cream without sacrificing silkiness.
Cayenne pepper (¼ teaspoon): Adds gentle Louisiana-style heat—adjust to your spice preference!
Paprika (½ teaspoon): Layers in a smoky aroma and gorgeous reddish color.
Bay leaf (1): Infuses the bisque with a subtle herbal background note.
Salt and black pepper (to taste): Just the right seasoning sets off all those flavors.
Butter (1 tablespoon): Stirred in at the end for an extra layer of silk and shine.
Green onions (2, sliced): On top for a fresh, sharp finish and a dash of color.
Fresh parsley (chopped, for garnish): A sprinkle of brightness and lively color to finish the bowl.

How to Make New Orleans Shrimp and Corn Bisque

Step 1: Make the Shrimp Stock

If you’ve saved your shrimp shells, they’re a little Cajun secret! Simmer the shells in 3½ cups water for about 20 minutes. This quick homemade stock captures every bit of seafood essence, adding a fragrant depth that makes this bisque undeniably delicious. Strain it, discard the shells, and measure out 3 cups for the recipe.

Step 2: Sauté the Cajun Trinity

Heat the olive oil in a large pot over medium heat and add your onion, celery, and bell pepper—the magical trio at the heart of so many New Orleans dishes. Sauté these for 5 to 6 minutes, letting them soften and become aromatic. Stir in the minced garlic and cook for just one minute, being careful not to burn it—that quick sauté enhances its sweetness!

Step 3: Form a Light Roux

Sprinkle in the all-purpose flour and cook, stirring constantly, for about 2 minutes. You’re looking for a gentle golden hue and a nutty aroma. This quick roux will melt into your bisque, creating a luscious, slightly thickened texture that coats every bite of shrimp and corn.

Step 4: Simmer with Spices and Corn

Slowly whisk in the seafood or shrimp stock, making sure there are no lumps. Now, add the corn kernels, cayenne, paprika, bay leaf, salt, and pepper. The bisque will take on color and flavor right before your eyes! Let this mixture come to a gentle simmer and cook for about 10 minutes, stirring occasionally.

Step 5: Add the Shrimp

Drop in those beautiful shrimp and let the pot simmer for another 5 to 6 minutes. Watch them turn pink and opaque—they’ll soak up all those spicy, creamy flavors as they cook. Careful not to overcook, as shrimp are at their best when they’re just done and juicy.

Step 6: Finish with Cream, Milk, and Butter

Lower the heat and stir in the heavy cream, whole milk, and a tablespoon of butter. These ingredients finish off the New Orleans Shrimp and Corn Bisque, taking it from delicious to out-of-this-world decadent. Let it warm through for 2 minutes, then remove the bay leaf. Taste and adjust the seasoning until it’s perfect.

How to Serve New Orleans Shrimp and Corn Bisque

Garnishes

If you want to make your bowl of New Orleans Shrimp and Corn Bisque look as irresistible as it tastes, don’t skip the finishing touches. Scatter sliced green onions and a sprinkle of fresh chopped parsley over each bowl for a pop of color and a burst of aromatic freshness. A light swirl of cream or a dusting of smoked paprika can also send it over the top.

Side Dishes

For an authentic New Orleans touch, serve this bisque with big hunks of crusty French baguette—perfect for scooping up every drop of that luscious broth. If you’re in the mood for something heartier, ladle the bisque over steamed white rice or pair it with a simple green salad tossed in a tangy vinaigrette to balance the richness.

Creative Ways to Present

Dishing up New Orleans Shrimp and Corn Bisque in small espresso cups makes for a stunning starter at a dinner party, while hollowed-out bread bowls turn it into a showstopping main course. Or, offer a flight of mini-bowls alongside different hot sauces so everyone can spice it up to their taste. However you serve it, this bisque always delights!

Make Ahead and Storage

Storing Leftovers

Pour any leftover New Orleans Shrimp and Corn Bisque into an airtight container as soon as it cools. Stored in the refrigerator, it stays fresh and flavorful for up to three days. The flavors will even meld and deepen overnight, making leftovers taste even more incredible.

Freezing

While many creamy soups don’t freeze well, this bisque holds up nicely if you take a little care. Let it cool completely, and place it in freezer-safe containers, leaving a little room for expansion. Thaw overnight in the refrigerator before reheating for best results. The shrimp may become slightly softer, but the overall flavor is still fantastic.

Reheating

Gently reheat New Orleans Shrimp and Corn Bisque over low heat on the stovetop, stirring frequently. Bring it just to steaming (don’t let it boil) to keep the cream silky and the shrimp tender. If it thickens in the fridge, add a splash of milk or stock to reach your desired consistency, and taste for seasoning before serving.

FAQs

Can I use pre-cooked shrimp?

You can use pre-cooked shrimp in a pinch, but for the deepest flavor and best texture, add raw shrimp while simmering the bisque. If using cooked shrimp, stir them in at the end just to warm through so they don’t get rubbery.

What’s the best stock to use?

For the richest taste, homemade shrimp stock made with the reserved shrimp shells can’t be beat! Seafood stock from the store works too, or even chicken stock in a pinch, though you’ll lose a bit of that classic New Orleans bisque flavor.

Can I make this bisque dairy-free?

Absolutely! Swap the cream and milk for full-fat coconut milk or a plain, unsweetened plant-based creamer. The soup will still have a velvety texture and plenty of Cajun spirit without the dairy.

Is it too spicy for kids?

Not at all—the heat level is mild as written, but you can reduce or even omit the cayenne if you’re making it for little ones or folks who prefer gentler flavors. A dash of hot sauce on the side lets everyone customize their own bowl.

Can I add other seafood?

Definitely! New Orleans Shrimp and Corn Bisque is flexible—try adding small pieces of crab, crawfish, or even chunks of mild white fish along with the shrimp for a real seafood celebration. Just be sure to adjust cooking times so each addition is perfectly cooked.

Final Thoughts

If you’re looking to bring a little southern soul and sunshine into your kitchen, give this New Orleans Shrimp and Corn Bisque a try. It’s warm, cozy, and layered with classic Cajun flavors—perfect for savoring with friends and family. One bowl and you’ll see why this recipe is a beloved favorite!

New Orleans Shrimp and Corn Bisque Recipe

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4.8 from 22 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich flavors of the South with this creamy and flavorful New Orleans Shrimp and Corn Bisque. This bisque is a comforting blend of juicy shrimp, sweet corn, and aromatic vegetables, all simmered together in a velvety broth. Perfect for a cozy evening or a special gathering, this dish brings a taste of Louisiana right to your table.

Ingredients

Scale

Shrimp Stock:

Shells from 1 pound medium shrimp
3½ cups water

Bisque:

1 pound medium shrimp (peeled and deveined)
2 tablespoons olive oil
1 small onion (diced)
1 stalk celery (diced)
1 small bell pepper (diced)
2 cloves garlic (minced)
2 tablespoons all-purpose flour
3 cups seafood stock or shrimp stock
1½ cups corn kernels (fresh or frozen)
1 cup heavy cream
½ cup whole milk
¼ teaspoon cayenne pepper
½ teaspoon paprika
1 bay leaf
Salt and black pepper to taste
1 tablespoon butter
2 green onions (sliced)
Fresh parsley (chopped, for garnish)

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Instructions

Prepare Shrimp Stock: Simmer shrimp shells in 3½ cups water for 20 minutes. Strain and set aside 3 cups.
Make the Bisque: Heat olive oil in a large pot. Sauté onion, celery, and bell pepper until softened. Add garlic, then sprinkle in flour. Cook for 2 minutes, whisk in stock. Add corn, cayenne, paprika, bay leaf, salt, and pepper. Simmer for 10 minutes.
Add Shrimp: Stir in shrimp, simmer until cooked. Add cream, milk, and butter. Cook for 2 minutes. Remove bay leaf. Adjust seasoning.
Serve: Garnish with green onions and parsley. Enjoy hot!

Notes

For extra depth, sauté the vegetables in bacon fat or add a splash of white wine before adding the stock.
This bisque pairs beautifully with crusty French bread or over white rice.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Cajun/Creole