Name: New Orleans Shrimp and Corn Bisque Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Creole
Ingredients: 1 lb shrimp, peeled and deveined; 2 tbsp butter; 1 tbsp olive oil; 1 small onion, finely chopped; 1 small bell pepper, diced; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 3 cups seafood or chicken broth; 1 cup heavy cream; 2 cups corn kernels (fresh or frozen); 1 tsp smoked paprika; ½ tsp cayenne pepper (adjust to taste); ½ tsp dried thyme; ½ tsp salt; ½ tsp black pepper; 1 tsp Worcestershire sauce; 1 tsp hot sauce (optional); Fresh Shrimp: Brings a light, oceanic sweetness to the bisque.; Sweet Corn: Adds natural sweetness and texture to the creamy soup.; Cajun Spices: A blend of smoked paprika, cayenne, and thyme gives this dish its signature depth.; Heavy Cream: Provides a rich, velvety consistency.; Worcestershire Sauce: Enhances the umami flavor of the bisque.

Jump to Recipe

If you’re searching for a dish that captures the heart and soul of Southern cooking, look no further than New Orleans Shrimp and Corn Bisque. This incredibly creamy, flavor-packed soup is loaded with succulent shrimp, sweet corn, and that unmistakable Cajun flair. It brings a vibrant taste of Louisiana right into your kitchen, overflowing with warmth, color, and just the right hint of heat. Whether you’re reminiscing about a trip to the Big Easy or craving something truly comforting, New Orleans Shrimp and Corn Bisque is pure culinary magic in a bowl.

New Orleans Shrimp and Corn Bisque Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of pantry staples and a few fresh staples, you’ll create an unforgettable New Orleans Shrimp and Corn Bisque. Each ingredient is chosen for a reason: flavor, texture, or bringing that irresistible NOLA personality to your table!

Shrimp (1 lb, peeled and deveined): Nothing compares to tender, juicy shrimp for building that delicate seafood sweetness.
Butter (2 tbsp): Adds rich, silky flavor to sauté your aromatics and gives the bisque its signature creaminess.
Olive Oil (1 tbsp): Ensures your veggies sauté gently and evenly without scorching.
Onion (1 small, chopped): Delivers sweet depth and caramelly undertones that form the backbone of every great bisque.
Bell Pepper (1 small, diced): A pop of color with subtle sweetness to balance the heat.
Garlic (2 cloves, minced): Infuses bold, aromatic zing that brings everything together.
All-Purpose Flour (2 tbsp): Builds a roux, thickening the bisque to the perfect, velvety consistency.
Seafood or Chicken Broth (3 cups): The flavorful liquid base that brings out the best in shrimp and corn alike.
Heavy Cream (1 cup): Lends silkiness and luxury to every spoonful—don’t skimp here!
Corn Kernels (2 cups, fresh or frozen): Bursts of natural sweetness and gorgeous texture in every bite.
Smoked Paprika (1 tsp): A hint of smokiness to boost that Cajun character.
Cayenne Pepper (1/2 tsp, or to taste): Brings gentle, lingering heat that defines classic New Orleans Shrimp and Corn Bisque.
Dried Thyme (1/2 tsp): Adds that herbal, earthy top note that plays so well with seafood and cream.
Salt (1/2 tsp): Season all the layers for perfectly balanced flavor.
Black Pepper (1/2 tsp): A finishing touch of gentle warmth and spice.
Worcestershire Sauce (1 tsp): Just a splash for deep, savory umami in every spoonful.
Hot Sauce (1 tsp, optional): For those who love a little extra Louisiana fire!
Green Onions (2, sliced): Fresh, green crunch for the final garnish flourish.
Fresh Parsley (chopped): Gives the bisque a burst of freshness and color just before serving.

How to Make New Orleans Shrimp and Corn Bisque

Step 1: Sauté the Aromatics

Start by heating your butter and olive oil over medium heat in a large soup pot. Add the chopped onion and diced bell pepper, stirring often until they’re soft and fragrant—about 5 minutes should do the trick. This forms that fabulous, flavor-filled base New Orleans Shrimp and Corn Bisque is known for.

Step 2: Season and Spice

Stir in the garlic, smoked paprika, cayenne, dried thyme, salt, and black pepper. Sauté for one minute until it all becomes super aromatic. This is where the bold flavors that define the bisque start to emerge, making every bite unforgettable.

Step 3: Make the Roux

Sprinkle the flour evenly into your pot and stir constantly for about 1-2 minutes. You’ll see a thick paste forming—this is your roux, and it’s the secret to getting that rich, velvety texture that makes New Orleans Shrimp and Corn Bisque so satisfying.

Step 4: Add Broth and Simmer

Carefully whisk in your seafood or chicken broth, a little at a time, stirring continuously to whisk away any lumps. Bring it to a gentle simmer and let it bubble for 10 minutes, coaxing together all those wonderful flavors. This stage deepens the base and allows the aromatics to melt beautifully into the soup.

Step 5: Blend for Creaminess (Optional)

If you’re craving that classic, smooth bisque texture, grab an immersion blender and blend about half the soup directly in the pot. Leave plenty of whole corn and veggie bits for texture—it’s the best of both worlds. If you fancy a chunkier bisque, simply skip this step.

Step 6: Add Cream and Worcestershire

Pour in the heavy cream along with a splash of Worcestershire sauce. Stir gently until everything is completely combined. The color will become luscious and creamy, and your kitchen will already smell like the heart of New Orleans.

Step 7: Cook the Shrimp

Stir the shrimp gently into the simmering bisque. You’ll want to cook them for about 3-5 minutes until they turn that lovely blush-pink and become tender and opaque. Now’s also the time to taste and tweak, adding a little more salt, pepper, or a dash of hot sauce as desired.

Step 8: Garnish and Serve

Ladle the steaming New Orleans Shrimp and Corn Bisque into bowls, then top with sliced green onions and a shower of fresh parsley. Serve hot—crusty bread on the side is a must for sopping up every last spoonful.

How to Serve New Orleans Shrimp and Corn Bisque

Garnishes

The finishing touches can really elevate your bisque. A sprinkling of crisp green onions and parsley brings vivid color and freshness, and you can even add a tiny drizzle of extra cream or a few whole, sautéed shrimp as a showy topper. A dash of hot sauce at the table keeps lovers of spice grinning from ear to ear!

Side Dishes

Crusty French bread is a natural sidekick—perfect for dunking and mopping up every last creamy bite. If you want something more substantial, serve your New Orleans Shrimp and Corn Bisque alongside a light green salad tossed with a tangy vinaigrette to balance that luscious richness. Cornbread or hush puppies are fantastic Southern sides as well.

Creative Ways to Present

For a dinner party, ladle the bisque into individual mugs or stylish ramekins and garnish each one uniquely—perhaps with a skewer of blackened shrimp perched on top! You could even serve it in a hollowed-out bread bowl for a playful, rustic presentation that scores big with guests.

Make Ahead and Storage

Storing Leftovers

New Orleans Shrimp and Corn Bisque stores beautifully. Let it cool fully, then transfer to airtight containers in the fridge for up to three days. The flavors get even more delicious with a little time to mingle!

Freezing

Cream-based soups can sometimes change texture when frozen, but this bisque holds up well if you thaw and reheat gently. Ladle cooled bisque into freezer-safe containers, leaving an inch of space to allow for expansion. Freeze for up to two months for soup on demand!

Reheating

To reheat, simply warm your bisque over low heat on the stovetop, stirring frequently to keep it creamy and avoid separating. If it thickens too much, just add a splash of broth or cream and stir until smooth and luscious again.

FAQs

Can I use pre-cooked shrimp for New Orleans Shrimp and Corn Bisque?

Absolutely! If using pre-cooked shrimp, add them only at the very end and heat gently to avoid overcooking. They’ll pick up the spices and flavors beautifully without becoming tough.

Can I substitute half-and-half for heavy cream?

You can, but the bisque won’t be quite as rich and velvety. If you want to lighten things up, use half-and-half—but for the creamiest, most luxurious texture, stick with heavy cream when possible.

What’s the best way to add extra heat?

For true Cajun fire, add more cayenne or a generous splash of your favorite hot sauce either during cooking or as a table condiment. Smoked paprika and a pinch of crushed red pepper flakes are great ways to dial up the heat, too.

Can I make New Orleans Shrimp and Corn Bisque ahead of time?

Yes, this bisque is fantastic when made a day ahead! Prepare as usual, but consider adding the shrimp when you reheat so they stay perfectly tender. The flavors deepen even more with time.

Is it possible to make a gluten-free version?

100%! Swap the all-purpose flour for your favorite 1-to-1 gluten-free blend or use cornstarch as a thickener. Everything else in New Orleans Shrimp and Corn Bisque is naturally gluten-free, so everyone can enjoy a cozy bowl!

Final Thoughts

If you’re ready to experience pure Southern comfort, let yourself be swept away by New Orleans Shrimp and Corn Bisque. Wholesome, vibrant, and brimming with personality, it’s a dish that never fails to delight. Invite some friends, break out the crusty bread, and savor every spoonful—you just might discover a new family tradition!

New Orleans Shrimp and Corn Bisque Recipe

★★★★★

4.8 from 14 reviews

Author: Zoe
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Indulge in the rich flavors of the South with this New Orleans Shrimp and Corn Bisque recipe. Creamy, savory, and packed with Cajun spices, this bisque is a comforting bowl of goodness that will transport you straight to the heart of Louisiana.

Instructions

Prepare the Base: In a large pot, heat butter and olive oil over medium heat. Add the chopped onion and bell pepper, cooking until softened (about 5 minutes).
Add Garlic and Spices: Stir in the garlic, smoked paprika, cayenne, thyme, salt, and black pepper. Cook for 1 minute until fragrant.
Make a Roux: Sprinkle in the flour and stir continuously for 1-2 minutes to create a thick paste.
Build the Bisque: Slowly pour in the seafood or chicken broth while stirring to prevent lumps. Bring to a gentle simmer and cook for 10 minutes, allowing the flavors to meld.
Blend for Smoothness (Optional): Use an immersion blender to puree part of the soup for a smoother texture, leaving some corn whole for bite.
Stir in the Cream and Worcestershire Sauce: Add the heavy cream and Worcestershire sauce, stirring to combine.
Cook the Shrimp: Stir in the shrimp and let cook for 3-5 minutes until pink and opaque. Adjust seasoning to taste.
Serve: Ladle the bisque into bowls, garnishing with green onions and fresh parsley. Serve hot with crusty bread.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Creole