New Orleans Shrimp and Corn Bisque – Creamy Cajun Comfort

Experience the flavors of Louisiana with this New Orleans Shrimp and Corn Bisque. This creamy, savory soup blends succulent shrimp with sweet corn, aromatics, and a touch of Cajun spice. Perfect for a cozy dinner, a weekend family meal, or impressing guests with Southern comfort cuisine, this bisque is both indulgent and easy to make.

Ingredients

• Soup Base:
  • 2 tbsp unsalted butter
  • 1 medium onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (adjust to taste)
  • 1 tsp dried thyme
• Main Ingredients:
  • 1 lb shrimp, peeled and deveined
  • 2 cups fresh or frozen corn kernels
  • 4 cups chicken or seafood stock
  • 1 cup heavy cream
  • Salt and black pepper to taste
  • 2 tbsp fresh parsley, chopped, for garnish
  • Optional: crusty bread for serving

Instructions

1. Prepare the Aromatics:
   In a large pot, melt butter over medium heat. Add onion, celery, and bell pepper. Sauté for 5–6 minutes until softened.
2. Add Garlic and Spices:
   Stir in garlic, smoked paprika, cayenne pepper, and thyme. Cook 1 minute until fragrant.
3. Simmer the Soup:
   Add chicken or seafood stock and corn. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
4. Blend the Bisque:
   Using an immersion blender, carefully blend the soup until smooth, leaving some texture if desired.
5. Cook the Shrimp:
   Add shrimp to the bisque and simmer 3–4 minutes until pink and cooked through.
6. Finish with Cream:
   Stir in heavy cream, and season with salt and black pepper to taste. Heat gently without boiling.
7. Serve:
   Ladle into bowls, garnish with chopped parsley, and serve with crusty bread if desired.

Tips & Tricks

• Adjust Spice Levels: Reduce cayenne for a milder bisque or add extra paprika for smoky depth.
• Corn Freshness: Fresh corn kernels add sweetness, but frozen works perfectly year-round.
• Stock Options: Seafood stock enhances flavor, but chicken stock works if you don’t have seafood stock.
• Make Ahead: Prepare the base a day ahead and store in the refrigerator; add shrimp and cream just before serving.

Variations

• Cajun Twist: Add andouille sausage slices for extra smoky flavor.
• Vegetarian Option: Substitute shrimp with firm tofu or mushrooms, and use vegetable stock.
• Extra Creamy: Blend half the corn into a smooth puree before adding shrimp for a thicker bisque.

Serving Suggestions

• Serve with toasted garlic bread or baguette slices.
• Pair with a crisp green salad for a complete meal.
• Garnish with crispy bacon bits for indulgent flavor.

Fun Facts & Cultural Context

Shrimp and corn bisque is a staple of Louisiana Creole cuisine, blending French-style bisque techniques with Southern ingredients. The combination of sweet corn, tender shrimp, and aromatic spices embodies the bold, comforting flavors of New Orleans. This soup is traditionally served at family gatherings and festive meals, showcasing the region’s love for seafood and spice.

New Orleans Shrimp and Corn Bisque

A creamy, flavorful bisque featuring succulent shrimp, sweet corn, and Cajun spices, perfect for Southern comfort dining.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 bowls

Course: Main, Soup

Cuisine: Cajun, Southern

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Soup Base

• 2 tbsp unsalted butter
• 1 medium onion finely chopped
• 1 stalk celery finely chopped
• 1 red bell pepper finely chopped
• 2 cloves garlic minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper adjust to taste
• 1 tsp dried thyme

Main Ingredients

• 1 lb shrimp peeled and deveined
• 2 cups corn kernels fresh or frozen
• 4 cups chicken or seafood stock
• 1 cup heavy cream
• Salt and black pepper to taste
• 2 tbsp fresh parsley chopped, for garnish
• Optional crusty bread for serving

Equipment

• Large pot
• Immersion blender
• Knife and cutting board
• Ladle

Method

 

1. In a large pot, melt butter over medium heat. Add onion, celery, and bell pepper. Sauté for 5–6 minutes until softened.
2. Stir in garlic, smoked paprika, cayenne pepper, and thyme. Cook 1 minute until fragrant.
3. Add chicken or seafood stock and corn. Bring to a gentle boil, then reduce heat and simmer 10 minutes.
4. Using an immersion blender, carefully blend the soup until smooth, leaving some texture if desired.
5. Add shrimp to the bisque and simmer 3–4 minutes until pink and cooked through.
6. Stir in heavy cream and season with salt and black pepper. Heat gently without boiling.
7. Ladle into bowls, garnish with chopped parsley, and serve with crusty bread if desired.

Notes

For thicker bisque, blend half the corn separately and stir in. Adjust spice levels to taste.