If you’re craving a soup that’s deeply comforting with a punch of Southern charm, you can’t go wrong with the New Orleans Shrimp and Corn Bisque Recipe. This velvety bisque features tender, juicy shrimp paired perfectly with sweet corn and a subtle smoky kick, wrapped in a creamy, aromatic broth. With every spoonful, you’ll taste the tradition of New Orleans cooking—rich flavors, fresh ingredients, and just the right hint of spice. It’s a dish that feels like a warm hug from the Crescent City itself, ideal for cozy family dinners or impressing guests with something truly special and heartwarming.
Ingredients You’ll Need
These ingredients are simple yet crucial in creating the authentic taste, silky texture, and vibrant color that make this dish shine. Each item plays an important role, from the sweetness of corn to the depth brought by homemade seafood stock.
- Large shrimp (1 pound): Peeled and deveined for tender bites, with shells reserved for a flavorful homemade stock.
- Unsalted butter (4 tablespoons, divided): Adds richness and helps develop the bisque’s smooth texture.
- Small onion (1, finely chopped): Builds a savory base with natural sweetness.
- Celery (1/2 cup, finely chopped): Adds a subtle crunch and depth of flavor.
- Red bell pepper (1/2 cup, finely chopped): Provides color and a mild sweetness.
- Garlic (3 cloves, minced): Brings aromatic warmth and a little zing.
- All-purpose flour (3 tablespoons): Creates the roux that thickens the bisque beautifully.
- Seafood stock (3 cups): Essential for the bisque’s authentic taste—use shrimp shells simmered in water or store-bought stock.
- Whole milk or half-and-half (2 cups): Ensures creaminess without overpowering the other flavors.
- Corn kernels (1 1/2 cups): Fresh, frozen, or canned—each adds a touch of sweetness and a satisfying bite.
- Smoked paprika (1/2 teaspoon): Introduces a gentle smoky depth.
- Cayenne pepper (1/4 teaspoon, optional): For those who love a little extra heat.
- Salt (1 teaspoon): To bring all the flavors together.
- Black pepper (1/2 teaspoon): Adds subtle spice and complexity.
- Dried thyme (1/2 teaspoon): Gives the bisque a unique herbaceous note.
- Fresh lemon juice (1 tablespoon): Brightens the bisque and balances richness.
- Fresh parsley or green onions (2 tablespoons, chopped): For a fresh, vibrant garnish.
How to Make New Orleans Shrimp and Corn Bisque Recipe
Step 1: Prepare the Seafood Stock
Start by making your own seafood stock if you’re using shrimp shells. Simmer the shells in about 3 1/2 cups of water for 15 to 20 minutes to extract every bit of flavor. Strain the mixture carefully, keeping 3 cups of this delicious base to build your bisque. If you prefer, you can substitute with store-bought seafood stock, but homemade truly elevates the dish.
Step 2: Sauté the Vegetables
In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion, celery, and red bell pepper. These veggies provide not just taste but also a beautiful color palette. Sauté them gently for about 5 to 6 minutes until they are softened but not browned—this slow approach ensures maximum flavor release. Add the minced garlic last and cook for just 30 seconds more to keep its aroma fresh and vibrant.
Step 3: Create the Roux
Sprinkle in the flour and stir constantly for 1 to 2 minutes. This step makes a light roux, which forms the creamy backbone of your bisque. The roux thickens the broth as it cooks, so don’t rush it—just keep stirring until it turns a light golden color, signaling it’s ready for the next step.
Step 4: Add the Stock and Simmer
Slowly whisk in your seafood stock, bringing the pot to a gentle boil. Reduce heat and let it simmer for about 5 minutes. This simmering process not only thickens the bisque but also allows all the combined flavors to marry beautifully. You’re well on your way to that signature velvety texture that defines this recipe.
Step 5: Fold in Milk and Corn
Next, pour in the milk or half-and-half, and stir in the corn kernels along with smoked paprika, cayenne pepper (if you like some heat), salt, black pepper, and thyme. This addition gives the bisque its creamy body and sweet contrast from the corn, enhanced by the smoky and herbal notes. Let this mixture simmer for 10 minutes to allow the flavors to meld and the corn to soften slightly.
Step 6: Add Shrimp and Finish
Finally, add your shrimp and cook for just 3 to 4 minutes until they’re perfectly pink and tender. Stir in fresh lemon juice and the remaining 2 tablespoons of butter for a luscious finish. Give it a final taste, adjusting seasoning as needed—it’s this last step that really makes the flavors pop and rounds out the dish perfectly.
How to Serve New Orleans Shrimp and Corn Bisque Recipe
Garnishes
The perfect garnish can elevate a bowl of bisque into a feast for the eyes and palate. Fresh chopped parsley or green onions add a pop of color and freshness that contrasts beautifully with the creamy bisque. Feel free to sprinkle a little extra smoked paprika on top for visual appeal and an extra hint of smoky flavor.
Side Dishes
Serve this bisque with crusty French bread or warm cornbread to soak up every last delicious drop. A simple mixed green salad on the side can add brightness and balance, making it a well-rounded meal that’s both satisfying and light enough to enjoy any time of year.
Creative Ways to Present
For a striking presentation, ladle the bisque into rustic bowls and drizzle a swirl of heavy cream or a dollop of crème fraîche on top. You could also serve it in mini bread bowls for an inviting, casual vibe that’s perfect for entertaining. Add a sprinkle of finely diced red bell pepper or a few whole shrimp on top for a festive, restaurant-worthy touch.
Make Ahead and Storage
Storing Leftovers
This bisque keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to preserve the delicate flavors and creamy texture. Before reheating, give it a gentle stir to reincorporate any settled ingredients.
Freezing
While freezing is possible, cream-based soups can sometimes separate upon thawing. If you plan to freeze, do so before adding any dairy, then add the milk or half-and-half fresh when reheating. Freeze in portion-sized containers to make mealtime quick and easy later.
Reheating
Reheat the bisque gently over low heat, stirring frequently to prevent scorching and to keep that luxuriously smooth texture. If it feels too thick after refrigeration, add a splash of milk or stock to loosen it up without diluting the flavors.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just thaw the shrimp completely and pat them dry before adding to the bisque. Frozen shrimp work just as well and make the recipe even more convenient.
What can I substitute for seafood stock?
If you don’t have seafood stock, you can use chicken broth or vegetable broth, but the flavor won’t be quite as rich. Using shrimp shells to create your own stock, as suggested, really makes a difference in authenticity and depth.
Is this bisque spicy?
The recipe includes cayenne pepper but it’s optional and in a mild amount. Feel free to leave it out or add more if you prefer a spicier kick. The smoked paprika adds warmth without heat, balancing the flavors nicely.
Can I make this recipe dairy-free?
To make it dairy-free, substitute the butter with olive oil or a dairy-free alternative and use coconut milk or a plant-based milk instead of whole milk or half-and-half. Keep in mind this will change the flavor profile but still yield a delicious bisque.
How thick should the bisque be?
New Orleans Shrimp and Corn Bisque Recipe should be creamy and slightly thickened but still spoonable and smooth. It’s not as thick as a chowder but richer than a thin broth-based soup, striking the perfect balance each spoonful glides right over your palate.
Final Thoughts
There’s just something magical about a bowl of New Orleans Shrimp and Corn Bisque Recipe that warms your soul and leaves you smiling. Whether you’re new to Cajun flavors or a longtime fan craving a homemade classic, this bisque is sure to impress. So go ahead, gather your ingredients, and dive into making this creamy, flavorful dish that tastes like a celebration of New Orleans in every spoonful. I promise you’ll want to share it with everyone you love.
Print
New Orleans Shrimp and Corn Bisque Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This New Orleans Shrimp and Corn Bisque is a rich, creamy seafood soup bursting with flavors from fresh shrimp, sweet corn, and aromatic Cajun spices. Perfectly thickened with a buttery roux and finished with a hint of lemon, this bisque embodies the vibrant cuisine of Cajun and Creole cooking, offering a comforting yet elegant dish that’s perfect for any occasion.
Ingredients
Shrimp Stock and Stock Base
- 1 pound large shrimp, peeled and deveined (shells reserved)
- 3 cups seafood stock (or water with shrimp shells simmered for 15 minutes)
Sauté Base
- 4 tablespoons unsalted butter, divided
- 1 small onion, finely chopped
- 1/2 cup celery, finely chopped
- 1/2 cup red bell pepper, finely chopped
- 3 cloves garlic, minced
Thickening and Flavoring
- 3 tablespoons all-purpose flour
- 2 cups whole milk or half-and-half
- 1 1/2 cups corn kernels (fresh, frozen, or canned and drained)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon fresh lemon juice
Garnish
- 2 tablespoons chopped fresh parsley or green onions for garnish
Instructions
- Prepare the Shrimp Stock: If using shrimp shells, place them in 3 1/2 cups of water and simmer gently for 15–20 minutes to extract flavor. Strain the liquid to remove shells, reserving 3 cups of the stock for the bisque. Discard the shells.
- Sauté Vegetables: In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion, celery, and red bell pepper, and sauté for 5–6 minutes until softened and fragrant. Add the minced garlic and cook for an additional 30 seconds, ensuring it doesn’t brown.
- Make the Roux and Add Stock: Sprinkle the all-purpose flour over the sautéed vegetables, stirring constantly to form a light roux. Cook for 1–2 minutes to eliminate raw flour taste. Gradually whisk in the seafood stock, bringing the mixture to a gentle boil before reducing the heat to simmer for 5 minutes until slightly thickened.
- Add Dairy and Seasonings: Stir in the milk or half-and-half, corn kernels, smoked paprika, optional cayenne pepper, salt, black pepper, and dried thyme. Allow the bisque to simmer for 10 minutes, stirring occasionally to prevent sticking and to blend flavors.
- Cook the Shrimp: Add the peeled shrimp to the bisque and cook for 3–4 minutes, just until they turn pink and are fully cooked. Avoid overcooking to keep them tender.
- Finish and Garnish: Stir in the fresh lemon juice and the remaining 2 tablespoons of butter to enrich the bisque. Taste and adjust seasonings as needed. Serve hot, garnished with chopped fresh parsley or green onions for a burst of color and freshness.
Notes
- This bisque can be prepared ahead of time and gently reheated before serving to develop deeper flavors.
- Pair the bisque with crusty French bread or cornbread for a complete meal.
- For added richness, stir in a splash of heavy cream just before serving.
- When using frozen or canned corn, ensure it is well-drained to maintain the bisque’s desired consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun / Creole
