Print

New Orleans Shrimp and Corn Bisque

Steaming New Orleans Shrimp and Corn Bisque with tender shrimp and sweet corn
Print Recipe

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!

Ingredients

Scale

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.

 

  • Use an immersion blender before adding the shrimp for a smoother, creamier texture.

Keywords: New Orleans Shrimp and Corn Bisque

Find it online: https://mirayamsrecipe.com/new-orleans-shrimp-and-corn-bisque-recipe/