If you’re searching for a dish that captures the soul of Crescent City cooking, New Orleans Shrimp and Corn Bisque truly delivers. This velvety, creamy soup is loaded with succulent shrimp, sweet corn, and a gentle kick of Cajun spices, making each spoonful a little celebration. It’s the kind of comforting, aromatic bowl that turns an ordinary night into something memorable and transports you right to the lively streets of New Orleans—no plane ticket required!
Ingredients You’ll Need
Ingredients You’ll Need
New Orleans Shrimp and Corn Bisque shines because of its simple yet essential ingredients. Each item brings something special, whether it’s bold flavor, a hint of sweetness, a pop of color, or luscious texture. Choose fresh, quality items for the most magical results!
- Butter: Adds creaminess and helps sauté the vegetables to perfection, lending richness as the bisque base.
- Olive Oil: Blends with butter for a well-rounded flavor and helps prevent the milk solids from burning.
- Onion: Delivers sweet, savory notes that build the soup’s comforting backbone.
- Green Bell Pepper: Brings freshness, crunch, and that signature Creole color (alongside onion and celery—aka the “holy trinity”).
- Celery: Lends a subtle, grassy flavor and nice texture to balance the creaminess.
- Garlic: Infuses the soup with aromatic warmth and lots of depth.
- All-Purpose Flour: Thickens the bisque just enough to give it that classic, silky texture.
- Seafood or Chicken Stock: Lays down a flavorful, savory foundation and amplifies the seafood notes.
- Heavy Cream: Makes the bisque wonderfully rich, smooth, and satisfying.
- Corn Kernels: Adds natural sweetness, bursty pops of texture, and that “corn chowder” comfort.
- Paprika: Provides color and a subtle smokiness to round off the flavor profile.
- Cayenne Pepper: Gives a touch of Cajun-style heat without overpowering the dish.
- Dried Thyme: Adds herby fragrance and a New Orleans-style flavor note.
- Salt and Black Pepper: Essential for rounding out flavors and bringing all the ingredients into harmony.
- Shrimp: The star protein—juicy, tender, and full of sweet, briny flavor.
- Lemon Juice: Brightens the bisque and balances the richness beautifully at the end.
- Fresh Parsley: Scatters a touch of color and herby freshness over every bowl.
- Hot Sauce (optional): Just a dash at the end wakes everything up and adds an expected New Orleans touch!
How to Make New Orleans Shrimp and Corn Bisque
Step 1: Start with the Holy Trinity
Kick things off by heating the butter and olive oil in a large pot over medium heat. Once melted and shimmering, toss in the finely chopped onion, green bell pepper, and diced celery. With a gentle sizzle, these aromatic veggies will soften and release their fragrance after about 5 or 6 minutes—the classic beginning that lets you know deliciousness awaits. Stir in the minced garlic and give it a quick 30 seconds to bloom; you’ll smell how inviting it gets!
Step 2: Build Your Bisque Base
Sprinkle the flour over the softened veggies, stirring constantly for 1 to 2 minutes. This creates a pale roux, which not only thickens the soup but also provides a beautiful base for flavor. Don’t rush this step! It’s how you get that signature bisque silkiness without any floury aftertaste.
Step 3: Pour and Simmer
Gradually add your seafood or chicken stock while stirring the pot to avoid lumps. Once it’s all well-blended, bring the mixture up to a gentle simmer. Now’s the moment to stir in the rich heavy cream, sweet corn kernels, paprika, cayenne pepper, dried thyme, salt, and black pepper. Let everything gently bubble together for 10 to 12 minutes, giving the flavors a chance to mingle and the soup to thicken just a bit.
Step 4: Add the Shrimp
Slip the shrimp into the pot now and simmer for another 3 to 4 minutes, just until they turn pink and opaque. Avoid overcooking—shrimp are best when just cooked through, supremely juicy, and tender. At this point, the New Orleans Shrimp and Corn Bisque is nearly irresistible!
Step 5: Brighten and Finish
Just before serving, stir in the fresh lemon juice and chopped parsley to lift the flavors and add color. Taste for seasoning; you might want a touch more salt, a crack of pepper, or a few dashes of your favorite hot sauce for extra local flare. Ladle the bisque into bowls while steaming hot, and watch as everyone leans in, spoons at the ready.
How to Serve New Orleans Shrimp and Corn Bisque
Garnishes
A sprinkle of fresh parsley is classic, but a few extra pieces of shrimp on top or even a swirl of cream can take the presentation up a notch. Scatter a pinch of flaky sea salt or thinly sliced scallions if you like, and always offer a bottle of Louisiana-style hot sauce at the table for that customizable heat.
Side Dishes
This bisque pairs perfectly with crusty French bread for dunking or, for an extra hearty meal, a scoop of steaming white rice slipped into each bowl. For a lighter touch, serve alongside a crisp green salad dressed simply with lemon and olive oil; the bracing freshness is a lovely contrast to the creamy, spicy richness of the soup.
Creative Ways to Present
New Orleans Shrimp and Corn Bisque looks stunning served in deep soup bowls, but you can get playful by spooning it into small cups for a party appetizer or serving it “family style” in a big tureen at the center of the table. For special occasions, garnish with a few sautéed Gulf shrimp or a small handful of lump crab meat for that irresistible Creole extravagance!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover bisque, let it cool to room temperature before transferring it to airtight containers. Stored properly in the fridge, New Orleans Shrimp and Corn Bisque will stay delicious for up to three days. The flavors actually meld and deepen overnight, promising an even tastier second bowl!
Freezing
You can freeze New Orleans Shrimp and Corn Bisque, though keep in mind that creamy soups may change texture after thawing. For best results, freeze without the cream and shrimp, then reheat and add those just before serving. If freezing the soup as is, use freezer-safe containers and consume within two months.
Reheating
Gently reheat the bisque on the stovetop over low heat, stirring often to prevent sticking or separation. If it’s a little too thick after chilling, just add a splash of extra stock or cream to loosen it up. Avoid boiling, which can make the shrimp rubbery and separate the creamy base.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure they’re thawed, peeled, and deveined before adding them to the soup. Pat them dry so they cook up tender and don’t water down your bisque.
What’s the best type Soup
Fresh corn cut straight from the cob is unbeatable for bursts of sweetness and texture, but frozen corn works beautifully too. Canned corn is a last resort but will still deliver good flavor in a pinch.
Is there a good substitute for cream?
For a lighter version, you can use half-and-half or even evaporated milk, though the result will be a little less rich. Coconut milk offers a dairy-free twist, giving a subtle tropical note that actually complements the other flavors well.
Can I make this bisque ahead of time?
You sure can! New Orleans Shrimp and Corn Bisque actually tastes even better the next day. Just refrigerate and gently reheat, waiting to add the shrimp until right before serving so they stay perfectly tender.
What proteins can I use instead of or alongside shrimp?
Crawfish tails or lump crab meat make excellent substitutes or additions (or a combination for a true seafood bisque). You can even stir in a handful of diced cooked chicken if you’re aiming for a land-and-sea version.
Final Thoughts
There’s something celebratory about a bowl of New Orleans Shrimp and Corn Bisque; it radiates warmth, comfort, and just the right amount of Southern swagger. If you haven’t made it yet, your kitchen is in for a treat—so grab your pot, gather your friends or family, and let the flavors of Louisiana work their magic!
Print
New Orleans Shrimp and Corn Bisque Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and flavorful New Orleans Shrimp and Corn Bisque, a creamy and comforting Cajun-inspired soup that’s perfect for any occasion.
Ingredients
For the Bisque:
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1/2 green bell pepper, finely chopped
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups seafood or chicken stock
- 1 cup heavy cream
- 1 1/2 cups corn kernels (fresh or frozen)
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Optional:
- Hot sauce for serving
Instructions
- Sauté Aromatics: In a large pot, heat butter and olive oil. Sauté onion, bell pepper, and celery until soft. Add garlic and cook briefly.
- Create Roux: Sprinkle in flour and stir to make a light roux.
- Add Liquid: Gradually pour in stock, stirring to prevent lumps. Simmer gently.
- Add Remaining Ingredients: Stir in cream, corn, spices. Simmer until slightly thickened.
- Cook Shrimp: Add shrimp and cook until pink. Stir in lemon juice and parsley.
- Season and Serve: Adjust seasoning as needed. Serve hot with bread or over rice.
Notes
- You can enhance the flavor by adding a splash of white wine while sautéing the vegetables.
- For variety, consider using crawfish or lump crab meat in place of or in addition to shrimp.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun, Creole
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 170mg
