My love for bisque started years ago during a summer road trip along the Gulf Coast. We stopped at a tiny café tucked behind a seafood shack in New Orleans—a place you’d almost miss if the scent of garlic butter and shellfish didn’t stop you in your tracks.
The chef, an older Creole woman with a quick wit and a quiet strength, served us the smoothest, silkiest shrimp and corn bisque I’d ever tasted. It wasn’t fancy, but it felt like something sacred—rich, warming, and made with care. That bowl lingered in my memory longer than any souvenir ever could.
Back home, I tried to recreate it, scribbling notes with each batch—adjusting spices, switching broths, experimenting with the texture of the corn. Over the years, I’ve refined this recipe not just to honor that unforgettable dish, but to bring my own voice to it. Cooking, after all, is personal. And now that I’m retired and spend most mornings in my kitchen with a mug of chicory coffee and an apron passed down from my grandmother, I cherish the joy of sharing these experiences and flavors with others.
This New Orleans Shrimp and Corn Bisque is creamy, subtly sweet from the corn, and smoky with paprika and a touch of heat. It’s the kind of recipe that brings people closer, whether around a dinner table or in quiet moments by the stove. If you’re looking to bring a little Southern soul into your kitchen, this bowl’s a good place to start.
Short Description
A creamy, smoky shrimp and corn bisque inspired by New Orleans flavors—rich with seafood broth, buttery corn, and just the right amount of Cajun heat. Comforting and flavorful, perfect for a cozy lunch or special dinner.
Key Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups fresh or frozen corn kernels
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- ½ cup diced bell pepper
- ½ tsp smoked paprika
- ½ tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 2 green onions, chopped (for garnish)
- Fresh parsley, chopped (for garnish)
Tools Needed
- Large soup pot or Dutch oven
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Sharp knife and cutting board
- Ladle
- Thermometer (optional but helpful)
Cooking Instructions
Step 1: Sauté the Vegetables
In a large pot over medium heat, melt the butter until foamy. Add the chopped onion and diced bell pepper. Cook for about 5–6 minutes, stirring often, until softened and slightly golden. Add the minced garlic and cook for 1 more minute, just until fragrant.
Step 2: Make the Roux
Sprinkle the flour evenly over the vegetables. Stir constantly for 1–2 minutes to form a light golden roux. It should smell slightly nutty but not burnt—this step helps thicken the bisque later.
Step 3: Add Broth and Seasonings
Slowly pour in the seafood or chicken broth, stirring as you go to avoid lumps. Once fully combined, add the corn, smoked paprika, cayenne (if using), salt, and black pepper.
Bring the mixture to a boil, then reduce to a simmer and let cook for 10–15 minutes. The corn should soften and the broth will thicken slightly.
Step 4: Stir in Cream and Shrimp
Lower the heat to medium-low. Pour in the heavy cream and stir gently. Add the shrimp and cook for 5–7 minutes, just until pink and cooked through. Don’t walk away—shrimp cook quickly and become rubbery if overdone.
Step 5: Garnish and Serve
Ladle the bisque into bowls. Top with freshly chopped green onions and parsley. Serve hot with crusty French bread or a scoop of rice, and enjoy the velvety richness.
Why You’ll Love This Recipe
– Creamy, comforting, and satisfying
– Perfect balance of sweetness, spice, and smoke
– Quick enough for a weeknight, special enough for guests
– Easy to adapt with pantry staples
– Naturally gluten-friendly with a simple swap
– One-pot cleanup
Mistakes to Avoid & Solutions
1. Overcooking the Shrimp
Shrimp should be added last and cooked just until pink—5 to 7 minutes max.
Solution: Use medium heat and keep an eye on them. Remove the pot from heat once they’re done.
2. Burning the Roux
A burnt roux can turn the whole bisque bitter.
Solution: Stir constantly and don’t rush. Medium heat is key.
3. Lumpy Texture
Dumping all the broth in at once can cause clumping.
Solution: Add broth slowly while stirring to incorporate smoothly.
4. Using Water Instead of Broth
Water won’t give you the deep, savory base needed here.
Solution: Use seafood or chicken broth—homemade if possible—for best flavor.
5. Skipping the Simmer
The simmer step helps the corn soften and meld the flavors.
Solution: Don’t cut the 10–15 minute simmer short.
Serving and Pairing Suggestions
This bisque is filling enough to stand alone as a main dish, but pairs beautifully with:
Crusty French baguette or warm cornbread
A side of steamed rice or dirty rice
Light salad with a lemon vinaigrette
Chilled white wine, especially Sauvignon Blanc or a dry Riesling
Family-style serving in a large pot at the center of the table
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze in portions for up to 2 months, though texture may change slightly.
Reheat on stove: Warm slowly over medium-low heat, stirring often.
Reheat in microwave: Use medium power in 30-second bursts, stirring in between to avoid overheating the shrimp.
FAQs
1. Can I use precooked shrimp?
Yes, but add them at the very end and warm just until heated through to avoid rubbery texture.
2. Can I use canned corn?
Fresh or frozen is preferred for better texture, but canned works in a pinch. Just drain it well before adding.
3. Is it very spicy?
Not overly. The cayenne is optional—omit or reduce it if you’re sensitive to heat.
4. Can I make this dairy-free?
Yes. Use coconut milk or a dairy-free cream alternative, though the flavor will be slightly different.
5. What can I use instead of seafood broth?
Chicken broth is a great substitute. You can also use vegetable broth for a lighter version.
Tips & Tricks
For a thicker bisque, let it simmer uncovered a bit longer before adding cream.
Stir in a spoonful of cream cheese at the end for extra richness.
Add a splash of lemon juice before serving to brighten the flavors.
Save shrimp shells to make a quick homemade seafood broth next time.
Use a blender for a partially puréed version if you prefer a smoother texture.
Recipe Variations
1. Cajun Sausage Twist
Swap ½ lb of shrimp with sliced and browned andouille sausage. Add it after the veggies sauté. This gives a heartier, smoky depth with a kick of spice.
2. Vegetarian Version
Skip the shrimp and use veggie broth. Add diced potatoes or mushrooms for texture and umami. Stir in a splash of white wine when adding the broth for extra complexity.
3. Coconut Shrimp Bisque
Replace heavy cream with a can of full-fat coconut milk. Add a teaspoon of grated ginger with the garlic for a tropical spin.
4. Roasted Corn Bisque
Use roasted corn (either grilled or oven-roasted) to bring a toasty, caramelized flavor to the soup.
5. Spicy Creole Style
Double the cayenne and add a few dashes of hot sauce. Stir in a chopped tomato with the broth for that traditional Creole heat.
Final Thoughts
This shrimp and corn bisque isn’t just another soup—it’s a warm bowl of Southern hospitality. Every spoonful brings together the sweetness of corn, the richness of cream, and the bold, briny essence of shrimp. I’ve served this dish on rainy afternoons, family dinners, and quiet solo nights—and somehow, it always feels right.
If you’ve never made bisque before, don’t be intimidated. It’s more forgiving than it looks and far more rewarding. And if you’re someone who enjoys cooking not just for nourishment but for connection, this recipe might just become a staple in your home too. So grab your pot, pour yourself a little wine, and let the scent of butter and spice fill your kitchen—New Orleans style.
New Orleans Shrimp And Corn Bisque
Print ThisIngredients
- 1 lb shrimp, peeled and deveined
- 2 cups fresh or frozen corn kernels
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- ½ cup diced bell pepper
- ½ tsp smoked paprika
- ½ tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 2 green onions, chopped (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Sauté the Vegetables
Melt butter in a large pot over medium heat. Add onion and bell pepper; cook 5–6 minutes until soft and lightly golden. Stir in garlic and cook 1 minute more.
Step 2: Make the Roux
Sprinkle flour over the veggies and stir constantly for 1–2 minutes until lightly golden and nutty in aroma.
Step 3: Add Broth and Seasonings
Slowly pour in broth, stirring to blend. Add corn, smoked paprika, cayenne (if using), salt, and pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes.
Step 4: Stir in Cream and Shrimp
Lower heat and stir in heavy cream. Add shrimp and cook 5–7 minutes until pink and tender. Avoid overcooking.
Step 5: Garnish and Serve
Ladle into bowls and top with green onions and parsley. Serve hot with crusty bread or a scoop of rice.
