New Orleans Shrimp and Corn Bisque Recipe

Craving a steaming, flavor-packed bowl of New Orleans Shrimp and Corn Bisque? Prepare to fall head-over-heels for this Southern classic! Each spoonful is creamy, sweet, and brimming with gorgeous Gulf shrimp, sweet corn, and a touch of Cajun spice. Whether you’re feeding a cozy crowd or looking to jazz up a weeknight dinner, this bisque brings all the festive flair and comfort of a Louisiana kitchen right into your home.

Ingredients You’ll Need

The beauty of New Orleans Shrimp and Corn Bisque lies in its blend of humble, fresh ingredients and a dash of bold spices. Each item in this recipe brings its own flair, creating that iconic velvety texture and deep, Creole-infused flavor.

• Shrimp (1 lb, peeled and deveined): The star of the show, these add sweet, briny flavor and lovely texture.
• Corn kernels (1 cup, fresh or frozen): Sweet, juicy pops provide color and balance against the spice.
• Butter (2 tablespoons): Essential for sautéing the veggies and building that rich roux base.
• Onion (1 medium, finely chopped): Brings a subtle sweetness and savory depth that’s essential in any bisque.
• Celery (2 stalks, finely chopped): Adds a gentle earthy note plus classic Southern crunch.
• Bell pepper (1, finely chopped): Traditional and colorful, this gives an aromatic base flavor.
• Garlic (4 cloves, minced): Packs aromatic punch, making every spoonful more delicious.
• Chicken broth (3 cups, low-sodium): Forms the bisque’s hearty, flavorful base—easily customized for desired richness.
• Heavy cream (1 cup): Delivers that signature creamy silkiness.
• Whole milk (1 cup): Lightens the cream for balance while keeping the texture beautifully smooth.
• Flour (2 tablespoons): Key for thickening and achieving the perfect, spoon-coating consistency.
• Cajun seasoning (1 teaspoon): Brings that unmistakable New Orleans flair and just the right kick.
• Smoked paprika (1/2 teaspoon): Adds subtle smokiness, which truly elevates the bisque.
• Thyme (1/2 teaspoon): Herbal, fresh notes that cozy up the flavors.
• Oregano (1/2 teaspoon): A hint of Mediterranean warmth that deepens the spice profile.
• Salt and black pepper (to taste): Helps all the other flavors shine.
• Fresh parsley (2 tablespoons, chopped, for garnish): The green finish offers brightness in both flavor and appearance.
• Lemon juice (1 tablespoon, optional): A squeeze at the end lifts and brightens the whole bisque.

How to Make New Orleans Shrimp and Corn Bisque

Step 1: Prepare the Vegetables and Shrimp

Let’s kick things off with a little kitchen prep! Chop your onion, celery, and bell pepper into small dice for even cooking. Mince those garlic cloves for maximum aroma. Peel and devein the shrimp, then chop them into bite-sized pieces—you want a bit of shrimp in every spoonful!

Step 2: Sauté the Vegetables

Heat the butter in a large, heavy-bottomed pot over medium heat. When it’s melted and foamy, toss in the chopped onion, celery, and bell pepper. Sauté for around five minutes, until everything is soft and fragrant—this combo, known as the “holy trinity,” is the aromatic backbone of New Orleans Shrimp and Corn Bisque.

Step 3: Add Garlic and Spices

Stir in your minced garlic, letting it bloom for about a minute. Sprinkle in the Cajun seasoning, smoked paprika, thyme, and oregano. Cook for another minute or two, releasing those warm, vibrant spices into the air and infusing the veggies with flavor.

Step 4: Make the Roux Base

Now for that luscious bisque body! Sprinkle the flour over the sautéed vegetables, stirring steadily to combine. Allow this mixture to cook for about two minutes, forming a blonde roux—the ultimate silky thickener. This step is what transforms your soup into a true bisque.

Step 5: Add Broth and Milk

Slowly pour in the chicken broth and whole milk, stirring as you go to prevent lumps. Bring the mixture to a gentle simmer. In 5 to 7 minutes, it will thicken and become creamy, promising spoonfuls of smooth, comforting bisque every time.

Step 6: Add Shrimp and Corn

Now it’s time for the main event! Stir in the chopped shrimp and sweet corn. Let them cook together for 5 to 7 minutes, just until the shrimp turns pink and plump and the corn is perfectly tender. The kitchen will smell absolutely incredible!

Step 7: Stir in the Cream

Pour in the heavy cream and gently stir to combine. Allow the bisque to simmer for another five minutes, deepening its creaminess and melding all the flavors together into one dreamy, velvety bowl.

Step 8: Season and Finish

Now’s the time to taste and fine-tune. Add salt and black pepper to taste, plus a splash of lemon juice if you want to brighten things up. Ladle the bisque into bowls and get ready for the magical final touches!

How to Serve New Orleans Shrimp and Corn Bisque

Garnishes

A shower of freshly chopped parsley right before serving makes every bowl of New Orleans Shrimp and Corn Bisque look extra inviting and adds a fresh, herbal lift. Sprinkle over a dash more Cajun seasoning for color and a little extra zing if you’re feeling bold. For an elegant touch, add a swirl of cream or a squeeze of lemon juice just before diving in!

Side Dishes

This bisque is deeply satisfying on its own, but it simply begs to be sopped up with slices of crusty French bread or a handful of buttery crackers. Pair it with a crisp green salad to lighten things up or serve alongside garlic bread sticks for extra indulgence. It’s all about creating your dream Southern comfort meal.

Creative Ways to Present

Turn your bisque into the star of a dinner party by serving it in small demitasse cups as elegant appetizers, or feature it as the main course in generous soup bowls. For a festive touch, ladle the bisque into hollowed-out bread bowls or pour into clear mugs so guests can admire its golden hue and vibrant bits of shrimp and corn. The options are just as colorful as the flavors!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), New Orleans Shrimp and Corn Bisque can be easily stored in the fridge. Pour the cooled bisque into an airtight container and refrigerate for up to three days. The flavors might even deepen as it sits, making reheated bowls especially rich and savory.

Freezing

To freeze, allow the bisque to cool completely and then transfer it to freezer-safe containers, leaving a little room for expansion. While dairy-based soups sometimes change texture after freezing, this bisque holds up quite well. Just give it a vigorous stir as you reheat to reincorporate the creamy goodness.

Reheating

To reheat, warm the bisque gently over low heat on the stovetop or in the microwave in short intervals, stirring often. Be careful not to boil—just heat until steaming hot. If it seems a little thick after reheating, whisk in a splash of milk or broth to bring back its original silky texture.

FAQs

Can I use frozen shrimp instead of fresh?

Absolutely! Both fresh and frozen shrimp work beautifully in New Orleans Shrimp and Corn Bisque. Just make sure to thaw the shrimp fully and pat them dry before adding them to avoid watering down the bisque’s flavor and texture.

Is it possible to make this bisque gluten-free?

Yes, you can make a gluten-free version by swapping out the all-purpose flour for a gluten-free flour blend or even cornstarch (use half the amount). The flavor stays fabulous and the bisque will still thicken nicely.

How spicy is this recipe?

The level of heat in New Orleans Shrimp and Corn Bisque is moderate, thanks to the Cajun seasoning and smoked paprika. You can easily adjust the spice to your preference—add more Cajun-style spices for a kick or dial it back for a milder, family-friendly stew.

Can I substitute the cream for something lighter?

Sure thing! If you’d like to lighten things up, use half-and-half or even extra whole milk for a leaner (but still creamy) bisque. The texture will be a bit less rich but still wonderfully velvety and satisfying.

What’s the best way to get a super smooth bisque?

For a ultra-smooth bowl, use an immersion blender before adding the shrimp and corn. Blend the base until velvety, then stir in the shrimp and corn just before final simmering. This trick makes the New Orleans Shrimp and Corn Bisque restaurant-worthy all the way!

Final Thoughts

If you’re looking for a soul-warming, flavor-packed meal that’s as fun to make as it is to eat, New Orleans Shrimp and Corn Bisque is sure to become a new staple in your kitchen. Don’t be surprised if it earns you rave reviews—one taste of this creamy Creole classic, and you’ll be ready to whip up another pot at the very next craving!

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