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New Orleans Shrimp and Corn Bisque

Creamy, flavorful shrimp and corn bisque inspired by Louisiana cuisine, perfect for holiday dinners and cozy family meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Soup
Cuisine: American, Louisiana, Southern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb shrimp peeled and deveined
  • 2 cups corn kernels fresh or frozen
  • 1 onion diced
  • 1 stalk celery 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

Equipment

  • Large pot
  • Whisk
  • Ladle
  • Cutting board

Method
 

  1. Melt butter in a large pot over medium heat. Sauté onion, celery, bell pepper, and garlic until soft, 5 minutes.
  2. Sprinkle flour over vegetables and stir to form a roux. Cook 1–2 minutes.
  3. Gradually whisk in stock until smooth. Bring to a simmer.
  4. Add corn and Cajun seasoning. Simmer 5 minutes, then add shrimp and cook 3–4 minutes until pink.
  5. Stir in heavy cream and heat gently. Adjust salt and pepper to taste.
  6. Ladle into bowls, garnish with parsley, and serve immediately.

Notes

Do not overcook shrimp to avoid rubbery texture. Can blend half for a smoother bisque. Store in fridge up to 3 days or freeze for 1 month.