If you’re craving a bowl of rich, comforting warmth with bold flavors that sing from the very first spoonful, this New Orleans Shrimp and Corn Bisque Recipe is calling your name. It’s a creamy, dreamy soup that combines tender shrimp, sweet corn, and a symphony of spices inspired by the vibrant culinary traditions of New Orleans. This bisque brings together layers of taste and texture — from the buttery sautéed veggies to the smooth, velvety broth — making every bite an unforgettable experience. Whether you’re cooking for a special dinner or simply want a soul-satisfying meal, this recipe will quickly become one of your favorites to return to over and over again.
Ingredients You’ll Need
The magic of this New Orleans Shrimp and Corn Bisque Recipe is in its simplicity. Each ingredient is carefully chosen to build a deep, luscious flavor and inviting texture that perfectly complements the star seafood. From the sweet crunch of corn to the subtle kick of Cajun seasoning, these ingredients come together with just a few basic pantry staples.
- 1 lb shrimp, peeled and deveined: The tender shrimp are the heart of the bisque, bringing that fresh seafood sweetness.
- 2 tablespoons unsalted butter: Adds richness and helps sauté the veggies to fragrant perfection.
- 1 medium onion, finely chopped: Provides a savory base and natural sweetness once softened.
- 2 celery stalks, chopped: Adds subtle earthiness and crunch to balance the creaminess.
- 1 red bell pepper, chopped: Gives both color and a mild, fruity flavor that brightens the bisque.
- 2 cloves garlic, minced: Infuses the soup with aromatic depth and a touch of warmth.
- 1 cup frozen corn kernels: Brings bursts of natural sweetness and texture throughout the bisque.
- 3 cups seafood or chicken stock: The flavorful liquid foundation that ties all ingredients together.
- 1 cup heavy cream: Creates the bisque’s signature silky, luxurious mouthfeel.
- 1/4 cup dry white wine (optional): Adds a subtle acidity that balances the richness.
- 1 teaspoon Cajun seasoning: Packs a deliciously smoky, spicy punch characteristic of New Orleans cuisine.
- 1/2 teaspoon paprika: Offers gentle heat and beautiful color.
- 1/4 teaspoon ground thyme: Adds a herbaceous note that enhances complexity.
- Salt and pepper, to taste: Essential for elevating every flavor in the bisque.
- 1 tablespoon fresh parsley, chopped (for garnish): Gives a fresh, vibrant finish with a pop of green.
- 1/2 teaspoon hot sauce (optional): For those who like a little extra kick, this adds bold heat.
How to Make New Orleans Shrimp and Corn Bisque Recipe
Step 1: Sauté the Vegetables
Start by melting the butter over medium heat in a large pot or Dutch oven. Once melted, toss in the chopped onion, celery, red bell pepper, and garlic. Cook these together for about 5 to 7 minutes, stirring occasionally until the vegetables become tender and release their sweet, fragrant aroma. This step lays the flavorful foundation for the entire bisque.
Step 2: Cook the Shrimp
Next, add your peeled and deveined shrimp to the pot. Let them cook for just 2 to 3 minutes until they turn that lovely pink color, signaling they’re perfectly cooked. Remove the shrimp from the pot and set them aside for now. This pre-cooking keeps them tender and prevents overcooking later.
Step 3: Add Corn and Liquids
In the same pot, toss in the frozen corn kernels and cook for 2 minutes so they start to soften. Then pour in the seafood or chicken stock, heavy cream, and dry white wine if you’re using it. Sprinkle in the Cajun seasoning, paprika, thyme, and add salt and pepper to taste. Stir everything together well; this combination is where your bisque begins to build its creamy, spicy character.
Step 4: Simmer the Bisque
Bring your mixture up to a gentle simmer and let it cook for about 10 minutes. This allows the flavors to meld beautifully and the soup to thicken slightly into that perfect bisque texture. Patience here rewards you with a deeply flavorful base.
Step 5: Chop the Shrimp
While the bisque is simmering, chop the cooked shrimp into bite-sized pieces. Breaking them up ensures every spoonful of bisque is studded with tender shrimp morsels, adding both texture and bursts of flavor.
Step 6: Blend the Soup
Once the soup has thickened, use an immersion blender or a regular blender to puree the bisque until silky smooth. You can blend completely for a creamy, velvety texture, or leave a little chunkiness depending on how much texture you love. This step transforms all the cooked veggies and corn into that signature bisque richness.
Step 7: Return Shrimp and Heat Through
Pour the blended bisque back into the pot and stir in the chopped shrimp. Cook for another 2 to 3 minutes to warm the shrimp through without overcooking. This final heat melds the shrimp perfectly into the creamy base.
Step 8: Serve and Enjoy
Serve your bisque hot and fresh, garnished with bright parsley and a dash of hot sauce if you want a little extra zip. This final touch adds both color and a flavor lift that makes every bowl inviting and irresistible.
How to Serve New Orleans Shrimp and Corn Bisque Recipe
Garnishes
The perfect garnish can elevate your New Orleans Shrimp and Corn Bisque Recipe to a whole new level. Freshly chopped parsley not only adds a pop of color but also offers a hint of fresh herbaceousness that brightens up the creamy richness. Consider a few drops of your favorite hot sauce for guests who crave heat, or even a sprinkle of smoked paprika to amplify that smoky undertone.
Side Dishes
This bisque pairs beautifully with crusty French bread or buttery garlic toast for dipping. A simple green salad with a light vinaigrette balances this rich soup wonderfully, while classic Creole sides like dirty rice or sautéed greens also make fantastic companions for a full, hearty meal.
Creative Ways to Present
Serve the bisque in rustic bowls or elegant soup cups to suit the mood, and garnish with a curl of cooked shrimp atop the bisque for a lovely visual impact. For entertaining, consider serving in mini mason jars for individual portions or paired with a small side of grilled corn salad to highlight the bisque’s sweet corn essence.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the bisque in an airtight container in the refrigerator. It will keep beautifully for up to 3 days. The flavors often deepen overnight, making your second serving even more delicious. Just be sure to keep the shrimp included to enjoy the full effect.
Freezing
You can freeze the New Orleans Shrimp and Corn Bisque Recipe for longer storage, but for best texture, it’s ideal to freeze it without the shrimp. Freeze the soup base in a freezer-safe container for up to 2 months. When you’re ready to serve, thaw completely in the fridge and then add freshly cooked shrimp when reheating.
Reheating
Reheat gently over low to medium heat on the stovetop, stirring occasionally to prevent scorching. Avoid boiling once cream is added to maintain that smooth, velvety texture. If the bisque thickens too much, stir in a splash of stock or cream to loosen it up before serving.
FAQs
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn offers a wonderful, natural sweetness and a bit more crunch. Just boil or grill the corn first and then cut the kernels off the cob before adding them to the bisque.
What can I substitute for heavy cream?
If you prefer a lighter version, you can substitute half and half or whole milk, but keep in mind the bisque will be less rich and creamy. For a dairy-free version, coconut cream works well and adds a subtle sweetness.
Is this bisque spicy?
This recipe balances warmth and spice thanks to the Cajun seasoning and optional hot sauce, but it’s not overwhelmingly spicy. You can easily adjust the heat level by varying the amount of seasoning or skipping the hot sauce altogether.
Can I make this bisque vegetarian?
While shrimp is central to this bisque, you can make a vegetarian version by omitting the shrimp and using vegetable broth instead of seafood stock. Add extra corn and maybe some roasted red peppers for a rich, flavorful substitute.
How do I prevent the shrimp from overcooking?
Cook the shrimp just until they turn pink and remove them from heat immediately. Add them back only at the end of cooking the bisque to warm through gently. This keeps them tender, juicy, and perfectly textured.
Final Thoughts
This New Orleans Shrimp and Corn Bisque Recipe is a true culinary celebration of comfort and vibrant flavor wrapped into one unforgettable bowl. It’s surprisingly simple to make but delivers the kind of dinner that feels like a warm hug on a chilly day. I can’t wait for you to try it and see just how easy it is to bring a taste of New Orleans into your own kitchen. Happy cooking!
Print
New Orleans Shrimp and Corn Bisque Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Southern, Cajun, Creole
Description
This New Orleans Shrimp and Corn Bisque is a creamy, flavorful soup combining tender shrimp, sweet corn, and a blend of Cajun spices. Perfect for a cozy meal, it features a smooth texture from blending while preserving some delicious chunks, delivering a rich and comforting taste of Southern cuisine.
Ingredients
Shrimp and Vegetables
- 1 lb shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn kernels
Liquids and Seasonings
- 3 cups seafood or chicken stock
- 1 cup heavy cream
- 1/4 cup dry white wine (optional)
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon ground thyme
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1/2 teaspoon hot sauce (optional, for added heat)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, red bell pepper, and garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and become fragrant, forming the flavorful base of the bisque.
- Cook Shrimp: Add the shrimp to the pot and cook for 2-3 minutes until they turn pink and are fully cooked. Remove the shrimp from the pot and set aside to prevent overcooking later.
- Cook Corn and Add Liquids: In the same pot, add the frozen corn kernels and cook for 2 minutes. Then add seafood or chicken stock, heavy cream, white wine (if using), Cajun seasoning, paprika, thyme, and salt and pepper to taste. Stir well to combine all ingredients.
- Simmer Bisque: Bring the mixture to a gentle simmer and cook for 10 minutes. This allows the flavors to meld together and the soup to thicken slightly, creating a rich base.
- Prep Shrimp: While the bisque simmers, chop the previously cooked shrimp into bite-sized pieces for easy incorporation.
- Blend Soup: Once the soup has thickened, use an immersion blender or transfer to a regular blender to blend the bisque until smooth and creamy. Leave some texture if preferred for a more rustic feel.
- Reheat with Shrimp: Return the blended soup to the heat, add the chopped shrimp back in, stir to combine, and cook for an additional 2-3 minutes to warm the shrimp through without overcooking.
- Serve and Garnish: Serve the bisque hot, garnished with fresh parsley and a dash of hot sauce if desired, to add extra flavor and heat.
Notes
- You can substitute chicken stock with seafood stock or clam juice for enhanced seafood flavor.
- White wine is optional but enhances the depth of flavor; skip if you prefer a non-alcoholic version.
- For a spicier bisque, increase the amount of Cajun seasoning or hot sauce according to taste.
- Use an immersion blender carefully to avoid splashes; if using a regular blender, blend hot soup in batches to prevent burns.
- The bisque can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
