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

Scale

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

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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