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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
Cook Time 20 minutes
Total Time 30 minutes
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.