When it comes to soul-warming comfort food, few dishes capture the heart of Louisiana quite like New Orleans Shrimp and Corn Bisque. Creamy, rich, and brimming with sweet corn and tender shrimp, this Southern classic is as luxurious as it is simple to make.
This bisque is inspired by the flavors of the Gulf Coast — spicy, savory, and just the right touch of sweetness. It starts with the “Cajun holy trinity” of onion, bell pepper, and celery, and builds depth with garlic, smoky spices, and a touch of heat. Heavy cream gives it that signature velvety texture, and fresh shrimp turns it into something truly special.
Whether you’re hosting guests or simply craving a cozy meal, this bisque is a crowd-pleaser that will have everyone asking for seconds.
Ingredients
- 1 lb medium shrimp, peeled and deveined (save shells for optional stock)
- 1 tbsp olive oil
- 3 tbsp butter
- 1 small onion, finely chopped
- 1 stalk celery, finely chopped
- 1/2 bell pepper, finely chopped (red or green)
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups seafood or chicken broth (use shrimp shells to make homemade stock, optional)
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 1/2 tsp Cajun seasoning (adjust to taste)
- 1/2 tsp smoked paprika
- 1/4 tsp thyme
- Salt and pepper, to taste
- 1 cup heavy cream
- 1 tsp Worcestershire sauce (optional)
- 2 green onions, thinly sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Shrimp and Broth (Optional)
If you’re using shrimp shells, you can make a quick shrimp stock:
Add shells to a pot with 5 cups of water, a few peppercorns, a bay leaf, and some chopped onion. Simmer for 20 minutes, strain, and use this broth for deeper flavor.
2. Sauté the Aromatics
In a large heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat.
Add the onion, celery, and bell pepper. Cook until softened, about 5–6 minutes.
Stir in the garlic and cook for another minute, until fragrant.
3. Build the Roux
Sprinkle in the flour and stir constantly for 1–2 minutes to create a light roux. This will help thicken your bisque later.
4. Add the Liquid
Slowly pour in the broth while stirring to avoid lumps. Bring to a gentle simmer.
5. Add Corn and Seasonings
Stir in the corn kernels, Cajun seasoning, smoked paprika, thyme, salt, and pepper. Let it simmer for 10–12 minutes so the flavors can meld. If you’d like a smoother texture, use an immersion blender to puree some (but not all) of the soup — this gives it body while leaving chunks of corn for texture.
6. Finish with Shrimp and Cream
Reduce the heat to low. Add the heavy cream and Worcestershire sauce (if using).
Gently stir in the shrimp and cook until they turn pink and opaque, about 3–5 minutes. Be careful not to overcook the shrimp.
7. Taste and Adjust
Taste your bisque and adjust seasoning as needed — more salt, a pinch of cayenne, or an extra splash of cream, depending on your preference.
8. Serve and Garnish
Ladle the bisque into bowls and garnish with sliced green onions and chopped parsley.
Serve hot with crusty bread, cornbread, or in a sourdough bread bowl for an extra cozy touch.
Why You’ll Love This Recipe
- Big Southern flavor – Perfect balance of smoky, spicy, and sweet
- Creamy and satisfying – Ideal for fall and winter comfort food cravings
- Customizable – Add crab, bacon, or cheese for extra flair
- Make-ahead friendly – Tastes even better the next day
Expert Tips
- Don’t overcook the shrimp – Add them last so they stay tender.
- Use fresh corn in summer – Slice kernels right off the cob for a burst of sweetness.
- Adjust heat to taste – Add more Cajun seasoning or a dash of hot sauce if you like it spicier.
- Freeze for later – Cools and stores well in airtight containers. Just reheat gently.
Serving Suggestions
- Crusty French bread or garlic toast
- Green salad with vinaigrette
- Bread bowls for a festive presentation
- White rice or a scoop of potato for a heartier meal
Variations
- Add crab meat for a seafood bisque twist
- Include diced potatoes for added texture
- Make it gluten-free by substituting cornstarch for flour
- Make it cheesier by melting in cream cheese or cheddar
Final Thoughts
This New Orleans Shrimp and Corn Bisque is more than just a soup — it’s a celebration of Southern comfort and Cajun tradition. Rich, creamy, and brimming with flavor, it’s the kind of dish that brings people to the table and keeps them there.
Whether you’re serving it for a cozy family dinner, a Mardi Gras party, or just because it’s a chilly night, this bisque delivers that warm, comforting satisfaction that makes food feel like home.