This creamy New Orleans-style shrimp and corn bisque is rich, comforting, and full of delicious Southern flavor. It combines tender shrimp, sweet corn, vegetables, warm spices, and a creamy broth to make a satisfying bowl that is perfect for lunch or dinner.
Servings
6 servings
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Ingredients
For the Bisque
1 lb (450 g) raw shrimp, peeled, deveined, and chopped into bite-size pieces
2 cups corn kernels, fresh or frozen
3 tablespoons butter
1 small onion, finely chopped
1 small green bell pepper, diced
2 celery stalks, finely chopped
3 cloves garlic, minced
¼ cup all-purpose flour
4 cups chicken or seafood broth
1 cup heavy cream
1 cup milk
1 teaspoon paprika
½ teaspoon dried thyme
½ teaspoon Cajun seasoning
¼ teaspoon cayenne pepper, or more to taste
1 bay leaf
1 teaspoon salt, or to taste
½ teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
For Garnishing
2 tablespoons chopped fresh parsley
A little extra Cajun seasoning or paprika
Lemon wedges, optional
Instructions
1. Prepare the Shrimp
Pat the shrimp dry with paper towels. Remove the shells and veins if needed, then chop the shrimp into small bite-size pieces. Set aside.
2. Cook the Vegetables
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, and celery.
Cook for about 5–6 minutes, stirring occasionally, until the vegetables become soft. Add the minced garlic and cook for another 30 seconds.
3. Make the Base
Sprinkle the flour over the cooked vegetables and stir well. Cook for about 1–2 minutes to remove the raw flour taste.
Slowly pour in the chicken or seafood broth while stirring continuously. This helps prevent lumps from forming.
4. Add the Corn and Seasonings
Add the corn, paprika, thyme, Cajun seasoning, cayenne pepper, bay leaf, salt, black pepper, and Worcestershire sauce.
Stir everything together and bring the mixture to a gentle simmer.
Cook for about 10 minutes so the flavors can come together and the corn becomes tender.
5. Add the Cream and Milk
Reduce the heat to low. Pour in the heavy cream and milk and stir well.
Allow the bisque to gently simmer for another 5–7 minutes. Avoid boiling it hard because the dairy can separate.
6. Add the Shrimp
Add the chopped shrimp to the pot. Cook for about 4–5 minutes, or until the shrimp are pink, opaque, and fully cooked.
Be careful not to overcook the shrimp, as they can become tough.
7. Finish the Bisque
Remove the bay leaf. Stir in the lemon juice and taste the bisque.
Adjust the salt, black pepper, or Cajun seasoning if needed.
For a smoother bisque, you can blend a small portion of the soup with an immersion blender before adding the shrimp. This gives it a thicker texture while keeping some corn and shrimp pieces whole.
8. Serve
Ladle the hot bisque into bowls. Garnish with fresh parsley and a light sprinkle of Cajun seasoning or paprika.
Serve immediately with lemon wedges if desired.
Tips for the Best Shrimp & Corn Bisque
Use fresh shrimp when possible, but frozen shrimp also work well.
Thaw frozen shrimp completely and pat them dry before cooking.
Fresh, frozen, or canned corn can be used.
Add cayenne pepper gradually if you prefer a milder bisque.
Seafood broth gives the soup a stronger seafood flavor, while chicken broth creates a milder taste.
Do not boil the bisque after adding the cream and milk.
Add the shrimp near the end of cooking so they stay tender.
For a thicker bisque, simmer it a little longer before adding the shrimp.
For a thinner consistency, add a little extra broth or milk.
Optional Additions
You can customize the bisque with a few extra ingredients if you like:
Chopped green onions
Diced tomatoes
A little smoked paprika
Crab meat
Crawfish
Extra Cajun seasoning
A small amount of hot sauce
What to Serve With It
New Orleans Shrimp & Corn Bisque is delicious on its own, but you can serve it with:
Crusty French bread
Garlic bread
Cornbread
Simple green salad
Steamed vegetables
Cooked rice
Storage
Allow leftover bisque to cool before transferring it to an airtight container.
Store it in the refrigerator for up to 3 days. Reheat gently on the stovetop over low to medium heat, stirring occasionally.
Because this bisque contains dairy and seafood, it is best not to leave it at room temperature for a long time.
Nutrition Information
Estimated nutrition per serving, based on 6 servings:
Nutrient
Amount
Calories
~455 kcal
Protein
~29 g
Carbohydrates
~30 g
Fat
~26 g
Saturated Fat
~15 g
Fiber
~3 g
Sugar
~9 g
Sodium
~900 mg
Cholesterol
~205 mg
Nutrition values are approximate and will vary depending on the shrimp, broth, dairy products, Cajun seasoning, and other ingredients used.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Frozen shrimp work very well. Thaw them completely, remove excess moisture, and then add them near the end of cooking.
Can I use frozen corn?
Absolutely. Frozen corn is an easy option and does not need to be completely thawed before adding it to the soup.
How can I make the bisque spicier?
Add extra Cajun seasoning, cayenne pepper, or a few drops of hot sauce. Add a little at a time so you can control the heat.
Can I make it without heavy cream?
Yes. You can replace some or all of the heavy cream with additional milk or half-and-half. The final bisque will be lighter and slightly less creamy.
Can I add crab or crawfish?
Yes. Crab meat or cooked crawfish can be added along with the shrimp for an even richer seafood flavor.
Can I make it ahead of time?
Yes, but for the best texture, prepare the soup base ahead of time and add the shrimp when reheating. This helps prevent the shrimp from becoming overcooked.
Conclusion
New Orleans Shrimp & Corn Bisque is a creamy, flavorful soup that brings together sweet corn, tender shrimp, vegetables, and Cajun-inspired seasoning in one comforting bowl. It is easy enough for a weeknight dinner but special enough to serve when you want something warm and satisfying.
