There’s something incredibly comforting about a warm, creamy soup on a chilly evening, and when it’s a New Orleans Shrimp and Corn Bisque, it’s nothing short of magic in a bowl. This Southern classic brings the bold, smoky flavors of the Big Easy right to your table with a velvety, rich base full of shrimp, corn, and just the right amount of spice. The flavors meld together perfectly, and the creamy broth is perfect for dipping crusty bread, crackers, or just spooning straight into your mouth.
Now, this is a recipe that comes with a bit of a story. I first encountered it on a visit to New Orleans, where I had the pleasure of enjoying this bisque in a cozy little French Quarter cafe. I’ve been hooked ever since. The blend of sweet corn and savory shrimp, along with the warm spices, is just such a winning combo. I love making this at home when I want to bring a little taste of NOLA into my kitchen, and it’s become a regular in my recipe rotation whenever I need something hearty, flavorful, and comforting.
Why You’ll Love This Recipe
- Rich and creamy – The perfect balance of creamy and flavorful, without being too heavy.
- Packed with flavor – A combination of smoky, savory, and slightly spicy, just like New Orleans cuisine.
- Quick to make – Ready in under 40 minutes, making it a great weeknight dinner.
- Seafood lovers will rejoice – Shrimp takes center stage and adds that delicious seafood taste.
- Kid-friendly – The sweetness from the corn makes it a hit even with picky eaters.
- Freezer-friendly – Make a big batch and store for later (this bisque reheats beautifully!).
- Perfect for any occasion – It’s sophisticated enough for a dinner party but easy enough for a casual family meal.
Ingredients You’ll Need
Here’s what you’ll need to bring the flavors of New Orleans into your kitchen:
- Shrimp – Fresh or frozen, peeled, and deveined. Shrimp is the star of this dish, so use the best you can find.
- Corn kernels – Fresh corn on the cob is ideal, but frozen corn works just as well.
- Butter – For sautéing and creating a rich base.
- Onion – Adds sweetness and depth of flavor.
- Celery – A classic addition that adds texture and flavor to any Southern dish.
- Garlic – For that aromatic base.
- Chicken broth – To create the flavorful soup base.
- Heavy cream – Adds richness and a smooth, velvety texture to the bisque.
- Flour – To help thicken the bisque.
- Creole seasoning – This is the secret to getting that authentic New Orleans flavor (don’t skip it!).
- Thyme – A little herb goes a long way in adding complexity.
- Bay leaves – For a subtle earthy flavor.
- Salt and pepper – To taste, of course.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prepare the shrimp and corn
If you’re using frozen shrimp, make sure they’re thawed and patted dry with paper towels. Cut the corn off the cob if you’re using fresh corn (or simply measure out frozen corn if that’s your go-to). Set the shrimp and corn aside for now.
Step 2: Sauté the aromatics
In a large pot, melt 3 tablespoons of butter over medium heat. Add 1 onion (diced), 1 stalk of celery (diced), and 3 cloves of garlic (minced) to the pot. Sauté for about 5 minutes, or until the vegetables have softened and the garlic is fragrant. This creates a flavorful base for the bisque.
Step 3: Create the roux
Add 2 tablespoons of flour to the pot and stir it into the butter and veggies. This will help thicken the bisque. Let it cook for about 2 minutes, stirring constantly to avoid burning the flour, until it turns a light golden color.
Step 4: Add liquids and seasonings
Slowly pour in 4 cups of chicken broth while stirring to avoid lumps. Then, add 1 teaspoon of Creole seasoning, 1/2 teaspoon of dried thyme, and 1 or 2 bay leaves. Stir everything together and bring the mixture to a gentle simmer. Let it cook for 5-7 minutes, allowing the flavors to meld.
Step 5: Add the corn and shrimp
Stir in your corn kernels and let them cook for about 5 minutes. Then, add in your shrimp and let them cook until they turn pink and opaque, which should take about 3-5 minutes. Once the shrimp are done, remove the pot from the heat.
Step 6: Make it creamy
Slowly pour in 1 cup of heavy cream, stirring gently. Taste and adjust the seasoning with more salt, pepper, or Creole seasoning if needed. The bisque should be rich, smooth, and just a little spicy.
Step 7: Serve it up
Ladle the bisque into bowls, and for an extra touch, garnish with a sprinkle of fresh parsley or a little extra Creole seasoning. Serve it with crusty bread or crackers for dipping, and enjoy!
Helpful Tips
How to Meal Prep This Recipe
This bisque is great for meal prepping! Make a batch ahead of time and store it in an airtight container in the fridge for up to 3 days. It also freezes beautifully for up to 2 months. To reheat, simply thaw overnight in the fridge and warm it up on the stove over low heat.
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. This bisque also keeps well in the freezer for up to 2 months. When reheating from frozen, allow it to thaw in the fridge overnight, then heat gently on the stovetop.
Creative Twists
- Add some spice – If you like things hot, add some diced jalapeños or a splash of hot sauce to the bisque while it’s simmering.
- Go all-in on seafood – You can add crab meat or scallops for a truly decadent seafood bisque.
- Make it even creamier – For an ultra-creamy texture, use half-and-half instead of heavy cream or add a little more butter.
What Goes with New Orleans Shrimp and Corn Bisque?
- Garlic bread – Perfect for soaking up every last drop of that creamy broth.
- Green salad – A light, citrusy salad will balance the richness of the bisque.
- A crisp white wine – A cold glass of Sauvignon Blanc or Chardonnay pairs wonderfully with the flavors of this soup.
- Cornbread – A slice of buttery cornbread on the side is never a bad idea.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Absolutely! This bisque actually tastes even better the next day after the flavors have had time to meld. Just store it in the fridge and reheat it when you’re ready to serve.
Can I freeze this recipe?
Yes, you can freeze this bisque for up to 2 months. Make sure it’s cooled completely before freezing in an airtight container. To reheat, thaw in the fridge overnight and reheat on the stovetop.
What if I don’t have Creole seasoning?
If you don’t have Creole seasoning, you can make a substitute using a mix of paprika, cayenne, garlic powder, onion powder, and thyme. It won’t be the same, but it will still give you a delicious result.
Can I make it without shrimp?
You can definitely make a vegetarian version of this bisque by swapping shrimp for vegetables like bell peppers, zucchini, or mushrooms. Just keep the seasoning and cream for that rich base.
How do I make it spicier?
If you love heat, feel free to add extra cayenne pepper, hot sauce, or diced jalapeños. Just be cautious—add a little at a time and taste as you go to avoid making it too spicy.
This New Orleans Shrimp and Corn Bisque has become a favorite in my kitchen for good reason—it’s comforting, flavorful, and easy to make. Whether you’re looking to impress guests or treat yourself to a cozy meal, this recipe hits all the right notes. Give it a try and let me know how it turns out—I can’t wait to hear what you think!
New Orleans Shrimp and Corn Bisque
Ingredients
- 1 pound shrimp peeled and deveined
- 2 cups corn kernels fresh or frozen
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 green onions sliced (for garnish)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and chopped red bell pepper. Sauté until the vegetables are tender, about 5 minutes.
- Add Corn and Shrimp: Stir in the corn kernels and cook for an additional 2–3 minutes. Add the shrimp and cook until they turn pink, approximately 3–4 minutes. Remove the shrimp and set aside.
- Prepare Roux: In the same pot, melt butter over medium heat. Add flour and whisk continuously to form a roux. Cook for 2–3 minutes until the mixture is golden brown.
- Add Liquids: Slowly pour in the chicken broth while whisking to prevent lumps. Bring the mixture to a boil, then reduce heat and let it simmer for 5 minutes.
- Finish Bisque: Stir in the heavy cream and Cajun seasoning. Season with salt and pepper to taste. Return the cooked shrimp to the pot and heat through.
- Serve: Ladle the bisque into bowls and garnish with sliced green onions. Serve hot.
Notes
- For a spicier kick, add a dash of hot sauce or extra Cajun seasoning.
- This bisque pairs well with crusty bread or over a bed of rice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid curdling the cream.
