If you’re craving a comforting bowl of something creamy, flavorful, and packed with Southern charm, this New Orleans Shrimp and Corn Bisque is your new go-to favorite. With sweet corn, succulent shrimp, and a touch of Creole magic, this bisque brings the bold, soul-satisfying flavors of Louisiana straight to your kitchen.
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What Makes This New Orleans Shrimp and Corn Bisque So Special?
New Orleans Shrimp and Corn Bisque isn’t just any soup—it’s a rich, velvety masterpiece that combines the freshness of Gulf shrimp with the sweetness of corn and the deep, savory notes of Creole spices. This dish is a staple in New Orleans cuisine, beloved for its layers of flavor and creamy texture. Whether you’re making it for a cozy dinner or a Mardi Gras party, it’s guaranteed to impress.
Ingredients You’ll Need
Fresh and Flavorful
To make this authentic New Orleans Shrimp and Corn Bisque, gather the following ingredients:
- 1 lb fresh shrimp, peeled and deveined
- 2 cups fresh or frozen corn kernels
- 1 small onion, finely chopped
- 1/2 cup celery, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 4 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- 1 tsp Creole seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
- Hot sauce (optional, for extra heat)
Step-by-Step Instructions
H2: Cook Like a Cajun Chef
H3: Step 1 – Sauté the Holy Trinity
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and bell pepper. Sauté until soft and fragrant, about 5-7 minutes. Stir in the garlic and cook for another minute.
H3: Step 2 – Create the Roux
Sprinkle the flour over the veggies and stir continuously for 2-3 minutes. This step thickens the bisque and adds that signature rich flavor.
H3: Step 3 – Build the Base
Gradually pour in the seafood stock, stirring constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes.
H3: Step 4 – Add Corn and Creamy Goodness
Stir in the corn, heavy cream, Creole seasoning, smoked paprika, thyme, salt, and pepper. Simmer for another 5-7 minutes, allowing the flavors to meld beautifully.
H3: Step 5 – Add the Shrimp
Toss in the shrimp and cook for 3-5 minutes, or until they turn pink and opaque. Be careful not to overcook them—tender shrimp is key to an amazing New Orleans Shrimp and Corn Bisque.
H3: Step 6 – Garnish and Serve
Ladle the bisque into bowls and top with sliced green onions. Add a dash of hot sauce if you’re feeling spicy. Serve with crusty French bread or cornbread for the full Southern experience.
Tips for the Best New Orleans Shrimp and Corn Bisque
- Use fresh shrimp for the best flavor. Gulf shrimp are ideal if you can find them.
- Don’t skip the roux! It gives the bisque its signature depth.
- Customize the heat by adjusting the Creole seasoning or adding hot sauce to taste.
- Make it ahead: This bisque tastes even better the next day.
Pairing Suggestions
This New Orleans Shrimp and Corn Bisque pairs beautifully with:
- A crisp green salad with a tangy vinaigrette
- Buttery garlic bread or crusty French baguette
- A glass of chilled Sauvignon Blanc or a light-bodied lager
Why You’ll Love New Orleans Shrimp and Corn Bisque
From the first spoonful, you’ll be hooked on this creamy, comforting bowl of Southern goodness. Whether you’re a seafood lover, a fan of Creole cooking, or just in need of a flavorful dinner idea, this New Orleans Shrimp and Corn Bisque checks every box. It’s easy to make, endlessly satisfying, and perfect for any occasion.
Don’t just take our word for it—make a pot and see why this New Orleans Shrimp and Corn Bisque deserves a place in your regular recipe rotation!
Final Thoughts
This New Orleans Shrimp and Corn Bisque is more than a meal—it’s a taste of Louisiana’s rich culinary culture. Whether you’re serving it as a starter or a main dish, it’s guaranteed to wow your guests and bring a bit of Southern magic to your table.
PrintNew Orleans Shrimp and Corn Bisque
This New Orleans Shrimp and Corn Bisque is a creamy, comforting Southern classic loaded with juicy shrimp, sweet corn, bold Cajun spices, and rich cream. A true crowd-pleaser for any time of year!
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Cuisine: American
Ingredients
For the Bisque:
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, finely chopped
1 celery stalk, finely diced
1/2 green bell pepper, finely chopped
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups seafood stock (or chicken broth)
1 1/2 cups corn kernels (fresh, frozen, or canned)
1 pound raw shrimp, peeled, deveined, and chopped
1 cup heavy cream
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon dried thyme
Salt and black pepper, to taste
2 green onions, sliced (for garnish)
Fresh parsley, chopped (optional garnish)
Instructions
Step 1: Sauté Aromatics
In a large pot, heat butter and olive oil over medium heat.
Add chopped onion, celery, and bell pepper. Cook for 4–5 minutes, until vegetables are soft and translucent.
Stir in garlic and cook for 1 more minute, until fragrant.
Step 2: Make the Roux
Sprinkle the flour over the sautéed vegetables.
Stir constantly for about 2 minutes until the flour is lightly golden—this forms a roux to thicken the bisque.
Step 3: Add Stock and Simmer
Gradually pour in the seafood stock, whisking to prevent lumps.
Bring to a gentle boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
Step 4: Add Corn and Cream
Stir in the corn, smoked paprika, thyme, and cayenne pepper.
Let it simmer for another 5 minutes.
Reduce heat to low and slowly stir in the heavy cream. Simmer for 3 more minutes, stirring occasionally.
Step 5: Add Shrimp and Finish
Add chopped shrimp to the pot. Simmer gently for 3–5 minutes or until shrimp are pink and cooked through.
Taste and season with salt and pepper as needed.
Step 6: Serve
Ladle bisque into bowls and garnish with green onions and fresh parsley.
Serve with crusty bread or cornbread on the side for a complete Southern meal.
Notes
For extra flavor, sauté a bit of andouille sausage along with the vegetables.
You can use frozen shrimp—just thaw before cooking.
Want it spicier? Add a few dashes of hot sauce or an extra pinch of cayenne.
This bisque can be made ahead and stored in the fridge for up to 3 days.
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Use an immersion blender before adding the shrimp for a smoother, creamier texture.
Keywords: New Orleans Shrimp and Corn Bisque
