Description
Creamy, comforting, and bursting with Creole flavor, this New Orleans Shrimp and Corn Bisque brings Southern charm to your table in every spoonful. Tender shrimp swim in a rich, velvety soup filled with sweet corn, aromatic spices, and a touch of heat. It’s the perfect blend of coastal seafood goodness and down-home comfort—ideal for chilly nights, weekend gatherings, or whenever you’re craving a bowl of something special.
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Ingredients
For the Bisque Base:
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2 tbsp butter (or oil of choice)
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1 small onion, finely chopped
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1 celery stalk, finely chopped
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1 small red bell pepper, diced
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3 cloves garlic, minced
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2 tbsp all-purpose flour (for thickening)
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3 cups seafood or chicken broth
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1½ cups whole milk
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1 cup heavy cream
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1 tsp smoked paprika
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½ tsp dried thyme
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½ tsp cayenne pepper (adjust to taste)
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1 tsp salt (or to taste)
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½ tsp black pepper
For the Shrimp & Corn:
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1 lb medium shrimp, peeled and deveined
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1 tbsp butter (for sautéing shrimp)
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2 cups fresh, frozen, or canned sweet corn (drained if using canned)
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2 green onions, chopped (for garnish)
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1 tbsp lemon juice (brightens the dish)
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Fresh parsley for garnish
Optional Add-ins:
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½ tsp Old Bay seasoning for extra depth
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½ cup diced tomatoes for a tangy twist
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Dash of hot sauce for an extra kick
Instructions
Step 1: Sauté the Aromatics
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Heat 2 tbsp butter in a large pot over medium heat.
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Add chopped onion, celery, and bell pepper. Cook for 5-6 minutes until softened.
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Stir in minced garlic and cook for another 1-2 minutes until fragrant.
Step 2: Create the Roux
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Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to form a roux.
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Gradually whisk in the broth, stirring to avoid lumps.
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Add milk and heavy cream, stirring until smooth.
Step 3: Add Seasonings and Simmer
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Stir in smoked paprika, thyme, cayenne pepper, salt, and black pepper.
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Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 10-15 minutes until it thickens slightly.
Step 4: Sauté the Shrimp
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In a separate skillet, melt 1 tbsp butter over medium heat.
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Add shrimp and cook for 2-3 minutes per side, or until pink and opaque.
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Drizzle with lemon juice and set aside.
Step 5: Add Corn and Blend (Optional)
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Stir corn into the bisque base and let it simmer for 5 minutes.
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For a smoother texture, use an immersion blender to blend part of the soup (leave some whole kernels for texture). You can also transfer half the soup to a blender, blend, and return it to the pot.
Step 6: Combine Shrimp & Finish
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Stir the cooked shrimp into the soup and cook for another 2-3 minutes to combine flavors.
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Taste and adjust seasoning as needed—add salt, pepper, or hot sauce to your preference.
Step 7: Garnish and Serve
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Ladle the bisque into bowls.
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Top with chopped green onions and fresh parsley.
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Serve hot with crusty bread, garlic toast, or over white rice if you like a heartier dish.
Notes
Use Fresh or Frozen Shrimp – Make sure they’re peeled and deveined for convenience.
Don’t Overcook Shrimp – Cook just until pink to keep them juicy and tender.
Blend for Creaminess – Blending part of the soup gives it a bisque-like silkiness.
Use Quality Broth – A rich seafood or chicken broth makes a noticeable difference in flavor.
Adjust Heat – Like it spicier? Add extra cayenne or hot sauce to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: American (New Orleans / Creole-inspired)