New Orleans Shrimp and Corn Bisque – Creamy Southern Comfort
This New Orleans Shrimp and Corn Bisque is a creamy, savory seafood soup that brings the bold flavors of Louisiana right to your table. Sweet corn, succulent shrimp, and aromatic vegetables simmered in a rich, spiced cream base make this bisque a standout dish for any occasion.
Perfect for holiday dinners, cozy winter nights, or as a starter for a festive menu, this bisque is simple to make but impressively flavorful.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups fresh or frozen corn kernels
- 1 small onion, diced
- 1 celery stalk, diced
- 1/2 bell pepper, diced
- 2 cloves garlic, minced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups chicken or seafood stock
- 1 cup heavy cream
- 1 tsp Cajun seasoning
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Sauté vegetables: In a large pot, melt butter over medium heat. Add onion, celery, bell pepper, and garlic. Cook until soft and fragrant, about 5 minutes.
- Make roux: Sprinkle flour over vegetables and stir to combine. Cook 1–2 minutes to eliminate raw flour taste.
- Add stock: Gradually whisk in chicken or seafood stock until smooth. Bring to a simmer.
- Cook corn and shrimp: Add corn and Cajun seasoning. Simmer 5 minutes, then add shrimp. Cook until shrimp are pink and cooked through, 3–4 minutes.
- Add cream: Stir in heavy cream and heat gently until warmed through. Adjust salt and pepper to taste.
- Serve: Ladle into bowls and garnish with chopped parsley. Serve immediately with crusty bread.
Tips for Success
- Do not overcook shrimp — they cook quickly and can become rubbery.
- Use fresh or frozen corn depending on season. Frozen works perfectly if fresh isn’t available.
- Optional: Blend half of the soup for a smoother texture while leaving some corn and shrimp whole for bite.
New Orleans Shrimp and Corn Bisque
Ingredients
Equipment
Method
- Melt butter in a large pot over medium heat. Sauté onion, celery, bell pepper, and garlic until soft, 5 minutes.
- Sprinkle flour over vegetables and stir to form a roux. Cook 1–2 minutes.
- Gradually whisk in stock until smooth. Bring to a simmer.
- Add corn and Cajun seasoning. Simmer 5 minutes, then add shrimp and cook 3–4 minutes until pink.
- Stir in heavy cream and heat gently. Adjust salt and pepper to taste.
- Ladle into bowls, garnish with parsley, and serve immediately.
Notes
Serving Ideas
- Serve with crusty French bread or garlic toast.
- Pair with a light salad for a complete meal.
- Garnish with a drizzle of cream or a sprinkle of paprika for festive presentation.
Storage & Make-Ahead
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently over low heat to avoid curdling the cream.
- Can freeze for up to 1 month; thaw overnight in the fridge before reheating.
Variations
- Spicy bisque: Add extra Cajun seasoning or a pinch of cayenne pepper.
- Seafood medley: Add scallops or crab meat for extra luxury.
- Vegetarian version: Use vegetable stock and replace shrimp with sautéed mushrooms.
FAQ
Can I make this bisque ahead?
Yes — prepare the base and store separately. Add shrimp just before serving to prevent overcooking.
Can I use canned corn?
Yes, drained canned corn works, though fresh or frozen gives better texture.
Is this soup suitable for holiday entertaining?
Absolutely — it’s elegant, flavorful, and perfect as a starter or main dish for festive gatherings.
