Rich & Creamy New Orleans Shrimp and Corn Bisque

This New Orleans Shrimp and Corn Bisque delivers that luxurious experience, but you’ll be amazed at how straightforward it is to create in your own kitchen. Forget complicated techniques; this recipe focuses on building deep flavor with accessible steps, resulting in a restaurant-quality dish perfect for a cozy night in or impressing guests. It’s creamy, comforting, and packed with the soulful taste of the Big Easy. Don’t just dream about those iconic Louisiana flavors. Ready to elevate your soup game with minimal fuss? Try this incredible New Orleans Shrimp and Corn Bisque tonight—you won’t believe how simple achieving such decadent deliciousness can be! Your taste buds will thank you.

Ingredients:

• 1 lb Medium Shrimp: Peeled and deveined (tails on or off, your preference). Reserve shells if making homemade stock. Using fresh, high-quality shrimp makes a difference. For information on Gulf shrimp, check out the Louisiana Seafood Promotion & Marketing Board.
• 4 Tablespoons Unsalted Butter: Divided.
• 1 Medium Yellow Onion: Finely chopped.
• 1 Green Bell Pepper: Finely chopped.
• 2 Celery Stalks: Finely chopped (This onion, bell pepper, and celery mix is the classic “Holy Trinity” of Creole/Cajun cooking).
• What is The Holy Trinity?

  The Holy Trinity in Creole and Cajun cuisine isn’t just a base for flavor; it’s a cultural cornerstone, deeply intertwined with the history and traditions of Louisiana. This aromatic blend of onion, celery, and bell pepper forms the foundation of countless dishes, from gumbos and jambalayas to étouffées and bisques. Its significance extends beyond mere taste; it represents the resourcefulness and adaptability of the region’s culinary heritage.

  The Holy Trinity mirrors the mirepoix of French cuisine (onion, celery, and carrot) but reflects the unique ingredients and flavor preferences of Louisiana. The bell pepper replaces the carrot, adding a slightly sweeter, more vibrant note that complements the other vegetables. This simple swap transformed a classic European technique into something distinctly Creole and Cajun. The proportions typically used are equal parts of each ingredient, ensuring a balanced and harmonious flavor profile. Some cooks may slightly favor the onion, as it tends to be the most assertive of the three.

• 3-4 Cloves Garlic: Minced.
• 1/4 Cup All-Purpose Flour: For thickening the bisque.
• 4 Cups Seafood Stock or Chicken Broth: Low sodium preferred. (Pro Tip: Using homemade shrimp stock made from the reserved shells elevates the flavor immensely!)
• 2 Cups Corn Kernels: Fresh (about 3-4 ears) or frozen (thawed). The sweetness of corn is key. Did you know the US is a major corn producer? You can find more stats via the USDA Corn Production Statistics. If you love the sweetness of corn in this bisque, you might also enjoy these crispy homemade Corn Nuggets. Ever wondered exactly what corn nuggets are made of? We’ve got you covered.
• Why is Corn Important?

  Corn is a staple crop in the United States, and its versatility extends far beyond its use in bisques and side dishes. It is a primary ingredient in many processed foods, animal feed, and even biofuels. The sweetness of corn adds a delightful contrast to savory dishes, making it a perfect complement to the rich flavors of a bisque. The texture of corn, whether fresh or frozen, also contributes to the overall mouthfeel of the dish, adding a pleasant bite that balances the creaminess of the soup.

• 1 Cup Heavy Cream: Essential for that luxurious bisque texture.
• 1-2 Teaspoons Cajun or Creole Seasoning: Adjust to your spice preference (brands vary in saltiness and heat).
• 1/2 Teaspoon Smoked Paprika: Adds a subtle smoky depth.
• 1 Bay Leaf: Adds an aromatic background note.
• Salt and Freshly Ground Black Pepper: To taste.
• Optional Pinch of Cayenne Pepper: For extra heat.
• Fresh Parsley or Chives: Chopped, for garnish.
• (User Tip Suggestion): For extra richness, you can stir in 2 oz of softened cream cheese along with the heavy cream.
• (Universal Tip): Always taste and adjust seasoning at the end of cooking, especially when using pre-made spice blends, as salt levels can vary significantly.
• (Universal Tip): Prep all your vegetables (mise en place) before you start cooking; this makes the process much smoother and prevents burning.

Step-by-Step Instructions

1. Prepare the Shrimp: If using shell-on shrimp, peel and devein them. Pat the shrimp dry with paper towels. Why? Drying the shrimp helps them sear slightly rather than steam when added later, improving texture. Season lightly with a pinch of salt, pepper, and Cajun seasoning. Set aside. (Optional: If making homemade stock, simmer the shells in water with some aromatics while you prep vegetables).
2. Sauté Aromatics: Melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Add the chopped onion, bell pepper, and celery (the Holy Trinity). Cook, stirring occasionally, until softened, about 5-7 minutes. Why? This step builds the foundational flavor base of the bisque. Add the minced garlic and cook for another minute until fragrant. Why? Cooking garlic briefly releases its aroma without burning it, which can turn bitter.
3. Make the Roux: Sprinkle the flour over the softened vegetables. Stir continuously and cook for 1-2 minutes. Why? This cooks out the raw flour taste and creates a roux, the essential thickening agent for the bisque. The mixture should look like a thick paste.
4. Add Liquid Gradually: Slowly whisk in the seafood stock or chicken broth, about a cup at a time. Whisk constantly after each addition. Why? Adding the liquid slowly and whisking prevents lumps from forming, ensuring a smooth bisque.
5. Simmer and Infuse: Bring the mixture to a gentle simmer. Add the corn kernels, Cajun/Creole seasoning, smoked paprika, bay leaf, and a pinch of black pepper. Reduce the heat to low, cover, and let it simmer gently for 15-20 minutes. Why? Simmering allows the flavors to meld together and ensures the corn is tender.
6. Blend for Texture: Remove the bay leaf. Use an immersion blender to partially or fully blend the soup directly in the pot until it reaches your desired consistency. For a smoother bisque, blend thoroughly. For a slightly chunkier texture, pulse blend, leaving some whole corn kernels. Why? Blending creates the characteristic creamy, velvety texture of a bisque. (Alternatively, carefully transfer batches to a traditional blender – vent the lid – and blend until smooth, then return to the pot).

   Blending hot liquids requires special care to prevent accidents. Never fill the blender more than halfway, and always vent the lid to allow steam to escape. Cover the opening with a folded kitchen towel to protect yourself from splatters. Start blending on a low speed and gradually increase to high, ensuring a smooth and consistent texture.

7. Add Cream and Shrimp: Stir in the heavy cream. Add the seasoned shrimp to the pot. Cook over low heat, stirring gently, just until the shrimp are pink and opaque, usually about 3-5 minutes. Why? Shrimp cook very quickly; overcooking makes them tough and rubbery. Adding cream at the end maintains its richness – avoid boiling vigorously after adding it.

   Adding the shrimp towards the end of the cooking process ensures that they remain tender and succulent. Overcooked shrimp can become rubbery and lose their delicate flavor. Keep a close eye on the shrimp as they cook, and remove them from the heat as soon as they turn pink and opaque. This will ensure that they are perfectly cooked and contribute to the overall enjoyment of the bisque.

8. Final Seasoning: Taste the New Orleans Shrimp and Corn Bisque and adjust seasoning as needed with salt, pepper, or more Cajun seasoning/cayenne for heat.
9. Serve: Ladle the hot bisque into bowls. Garnish generously with fresh chopped parsley or chives.

Serving Ideas

Serving your homemade New Orleans Shrimp and Corn Bisque is all about complementing its rich flavors and creamy texture. Presentation enhances the experience, turning a simple meal into something special. Ladle the steaming bisque into warmed, shallow bowls to keep it hot longer. A classic and almost essential pairing is crusty French bread or warm, flaky biscuits – perfect for soaking up every last delicious drop! The contrast between the crunchy bread and the smooth bisque is divine.

For a more complete meal, consider starting with a simple green salad tossed with a light vinaigrette (like a Creole mustard vinaigrette) to cut through the richness of the bisque. Plating wise, elevate the look by swirling an extra teaspoon of heavy cream on top just before serving. Garnish generously with finely chopped fresh parsley or chives for a pop of color and freshness. A few beautifully cooked whole shrimp placed strategically on top or a light dusting of smoked paprika can also add visual appeal, hinting at the deliciousness within your New Orleans Shrimp and Corn Bisque.

Serving the bisque with a side of crusty bread or warm biscuits isn’t just about taste; it’s also about texture. The contrast between the creamy soup and the crunchy bread creates a delightful sensory experience that enhances the overall enjoyment of the meal. Make sure to provide plenty of bread for soaking up every last drop of the delicious bisque!

FAQs

Q1: What makes this a “New Orleans” style Shrimp and Corn Bisque?

A: The “New Orleans” distinction primarily comes from its flavor base and ingredients, characteristic of Creole and Cajun cooking. Key elements include the use of the “Holy Trinity” (onion, celery, bell pepper) as the aromatic foundation, the incorporation of Cajun or Creole seasoning for warmth and spice, and often seafood stock. While bisque itself has French origins, this version embraces the robust, soulful flavors associated with Louisiana cuisine, blending the sweetness of corn with savory shrimp and regional spices into a rich, creamy soup representative of the area’s culinary style.

The use of seafood stock in this bisque is a nod to the region’s proximity to the Gulf of Mexico and its rich seafood resources. The combination of Creole and Cajun seasonings adds a distinctive kick that sets it apart from other bisques. The Holy Trinity provides a unique aromatic base that is both savory and slightly sweet, complementing the other ingredients perfectly.

Q2: Can I make this New Orleans Shrimp and Corn Bisque ahead of time?

A: Yes, you absolutely can! Prepare the bisque according to the recipe up to the point before adding the shrimp (Step 6). Let it cool completely, then store it in an airtight container in the refrigerator for up to 2-3 days. When ready to serve, reheat the bisque base gently over low heat, stirring occasionally until warmed through. Do not boil. Once hot, add the shrimp and cook just until they turn pink and opaque (3-5 minutes). This method prevents the shrimp from becoming overcooked and rubbery during reheating.

Storing the bisque properly is crucial to maintaining its quality and preventing bacterial growth. Make sure to cool the bisque completely before refrigerating it, and use an airtight container to prevent it from absorbing odors from other foods in the refrigerator. When reheating, use a low heat to prevent the bisque from scorching or separating.

Q3: Can I use frozen corn or shrimp for this recipe?

A: Certainly! Frozen corn works very well; simply thaw it before adding it in Step 5. While fresh corn off the cob offers peak sweetness, good quality frozen corn is a convenient and excellent substitute. Similarly, frozen shrimp are perfectly fine. Ensure they are thoroughly thawed before you start – you can thaw them overnight in the refrigerator or place them in a colander under cold running water. Pat the thawed shrimp completely dry before seasoning and adding them to the bisque, as excess water can dilute the flavor.

When using frozen ingredients, it’s important to choose high-quality products. Look for frozen corn and shrimp that are brightly colored and free from ice crystals, which can indicate freezer burn. Thawing the shrimp properly is also essential to prevent them from becoming waterlogged. Place them in a colander under cold running water until they are completely thawed, then pat them dry with paper towels before seasoning.

Q4: How spicy is this bisque? Can I adjust the heat level?

A: The heat level of this New Orleans Shrimp and Corn Bisque depends entirely on the type and amount of Cajun/Creole seasoning you use, as well as whether you add extra cayenne pepper. Some commercial blends are spicier than others. The recipe suggests 1-2 teaspoons, which typically provides a pleasant warmth rather than intense heat. You have complete control! Start with less seasoning (e.g., 1 teaspoon), taste after simmering (before adding shrimp/cream), and add more if you desire more spice. You can also add a pinch of cayenne for targeted heat. Conversely, if you prefer very mild flavors, use a milder seasoning blend or slightly reduce the amount.

When adjusting the heat level of the bisque, it’s important to taste as you go. Start with a small amount of seasoning and gradually add more until you achieve the desired level of spiciness. Remember that the heat will intensify as the bisque simmers, so it’s better to err on the side of caution. If you accidentally add too much spice, you can mellow it out by adding a little more cream or broth.

Q5: What’s the best way to get a really smooth bisque texture?

A: For the smoothest possible New Orleans Shrimp and Corn Bisque, thorough blending is key. An immersion blender is convenient, but for ultimate smoothness, a high-powered countertop blender often yields the best results. Blend the soup base (after simmering and removing the bay leaf, before adding cream and shrimp) in batches until it’s completely silky smooth. Be very careful when blending hot liquids: don’t fill the blender more than halfway, remove the center cap from the lid, and cover the opening with a folded kitchen towel to allow steam to escape safely. Blend until perfectly smooth, then return the bisque to the pot, stir in the cream, and add the shrimp.

To achieve a truly velvety texture, consider using a high-powered blender, such as a Vitamix or Blendtec. These blenders are designed to pulverize ingredients completely, resulting in an ultra-smooth consistency. If you don’t have a high-powered blender, you can still achieve a smooth texture by blending the bisque in batches and straining it through a fine-mesh sieve.

Q6: Can I make this bisque dairy-free or gluten-free?

A: Making it gluten-free is relatively straightforward: substitute the all-purpose flour with a cup-for-cup gluten-free flour blend for the roux. Ensure your stock and seasonings are also certified gluten-free. Making it truly dairy-free while maintaining a classic “bisque” texture is more challenging. You could substitute the butter with olive oil or a dairy-free butter alternative and replace the heavy cream with full-fat coconut milk or a cashew cream. However, be aware this will significantly alter the flavor profile, leaning away from the traditional New Orleans style and potentially introducing a coconut taste.

When making substitutions for dietary restrictions, it’s important to consider the impact on the overall flavor and texture of the dish. While coconut milk and cashew cream can provide a creamy texture, they may also impart a distinct flavor that doesn’t quite replicate the richness of heavy cream. Experiment with different substitutions and adjust the seasonings as needed to achieve a flavor profile that you enjoy.

Conclusion

This New Orleans Shrimp and Corn Bisque recipe brings the comforting, soulful flavors of Louisiana right to your table with surprising ease. It strikes a beautiful balance between the natural sweetness of corn, the delicate flavor of shrimp, and the warm, savory notes of Creole seasoning, all enveloped in a luxuriously creamy texture. It’s a versatile dish, perfect as an elegant starter or a satisfying main course, especially when served with crusty bread. Remember the key is building flavor layers – from sautéing the Holy Trinity to simmering gently and finishing with rich cream. Don’t be intimidated by the ‘bisque’ label; this recipe is designed for home cooks seeking impressive results without complicated steps.

Pro Tips:

• For extra depth, deglaze the pan with a splash of dry white wine (like Sauvignon Blanc) after cooking the garlic and before adding the flour. Scrape up any browned bits from the bottom – that’s pure flavor!
• Stir in a tablespoon of tomato paste along with the garlic for a slightly richer color and a subtle layer of umami complexity to your New Orleans Shrimp and Corn Bisque.

Variations to try include adding lump crabmeat alongside the shrimp for an even more decadent seafood bisque, or stirring in some pre-cooked, diced andouille sausage for a smoky, spicy kick that enhances the New Orleans vibe. Enjoy creating – and savoring – this taste of the Big Easy!

Rich & Creamy New Orleans Shrimp and Corn Bisque

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This New Orleans Shrimp and Corn Bisque is a creamy, comforting, and flavor-packed bowl inspired by Creole tradition. With tender shrimp, sweet corn, and bold Cajun spices, it’s the perfect dish to cozy up with. Restaurant-quality, but surprisingly easy to make at home!

• Author: Kiera
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup, Dinner, Seafood
• Method: Stovetop
• Cuisine: Creole, Cajun, Southern

Ingredients

Scale 1x2x3x

• 1 lb Medium Shrimp, peeled and deveined
• 4 tbsp Unsalted Butter, divided
• 1 Medium Yellow Onion, finely chopped
• 1 Green Bell Pepper, finely chopped
• 2 Celery Stalks, finely chopped
• 3–4 Cloves Garlic, minced
• 1/4 cup All-Purpose Flour
• 4 cups Seafood Stock or Chicken Broth (low sodium)
• 2 cups Corn Kernels (fresh or thawed frozen)
• 1 cup Heavy Cream
• 1–2 tsp Cajun or Creole Seasoning (to taste)
• 1/2 tsp Smoked Paprika
• 1 Bay Leaf
• Salt and Black Pepper, to taste
• Optional Pinch of Cayenne Pepper
• Chopped Fresh Parsley or Chives, for garnish

Instructions

1. Prep the Shrimp: Pat shrimp dry and season with salt, pepper, and Cajun seasoning. Set aside.
2. Sauté Aromatics: In a large pot, melt 2 tbsp butter over medium heat. Sauté onion, bell pepper, and celery for 5–7 minutes until soft. Add garlic and cook 1 minute more.
3. Make the Roux: Stir in flour and cook for 1–2 minutes, stirring constantly, to create a paste.
4. Add Stock: Gradually whisk in seafood stock, 1 cup at a time, stirring to prevent lumps. Bring to a gentle simmer.
5. Simmer: Add corn, Cajun seasoning, paprika, bay leaf, and pepper. Simmer covered for 15–20 minutes. Remove bay leaf.
6. Blend: Use an immersion blender to blend partially or fully until desired texture is reached.
7. Add Cream and Shrimp: Stir in heavy cream and shrimp. Cook gently for 3–5 minutes until shrimp are pink and opaque. Do not boil.
8. Finish: Taste and adjust seasoning with salt, pepper, or more Cajun spice. Garnish and serve.

Notes

Optional: Stir in 2 oz cream cheese with the cream for extra richness. Add a splash of dry white wine after sautéing garlic for extra depth. Lump crab or diced andouille sausage also make delicious add-ins.

Nutrition

• Serving Size: 1 bowl
• Calories: 390
• Sugar: 5g
• Sodium: 830mg
• Fat: 25g
• Saturated Fat: 13g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 2g
• Protein: 21g
• Cholesterol: 155mg

Keywords: shrimp corn bisque, cajun shrimp bisque, new orleans bisque, easy seafood soup