New Orleans Shrimp Corn Bisque

This luscious New Orleans Shrimp and Corn Bisque brings together the bright sweetness of corn and silky morsels of shrimp in a comforting bowl brimming with Southern flavors. When I first made this for my friends after a trip to Louisiana, it became an instant favorite and now it is a dish my family begs for every time the weather cools down.

I first tried this bisque as a way to capture those warm New Orleans evenings and every spoonful has since brought back the magic of that trip for me and my family.

Ingredients

• Shrimp: Bright and sweet flavor that lifts the whole dish. Look for shrimp that smell fresh and have firm texture for the best result
• Corn: Brings a pleasant mellow sweetness. I use either fresh cut kernels or high-quality frozen for peak flavor
• Butter: Gives a rich base note and helps soften the vegetables gently. European style butters offer extra creaminess
• Onion celery and bell pepper: These classic aromatics make up the backbone of the bisque flavor. Choose vegetables that feel crisp and look vibrant
• Garlic: Sharpens the dish and pairs perfectly with shrimp
• Chicken broth: Adds depth without overpowering the delicate shrimp taste. Go for low-sodium stock so you can control the seasoning
• Heavy cream and whole milk: Together these create the signature lush mouthfeel. Use fresh dairy for natural sweetness
• Flour: Thickens the bisque to a perfect spoon-coating texture. All-purpose flour works best
• Cajun seasoning: A spice blend with paprika garlic and a little heat. Find a blend with deep color and a fragrant smell for real Louisiana flair
• Smoked paprika: Brings a subtle smokiness that stands out in every bite. I reach for the Spanish smoked variety
• Thyme and oregano: Earthy and aromatic they balance out the richness. Fresh herbs are great if you have them available
• Salt and black pepper: Adjusts the final seasoning to your taste
• Fresh parsley: Brightens and finishes the bisque. Flat leaf parsley is my favorite for color and flavor
• Lemon juice: A splash of acid lifts all the flavors. Use freshly squeezed for best results

Step-by-Step Instructions

Chop the Vegetables:

Finely dice onion celery and bell pepper then mince the garlic. Take your time to get even pieces which helps them soften nicely in the pot

Prepare the Shrimp:

Peel and devein shrimp then chop into bite-sized pieces. Pat them dry with paper towels so they sear better rather than steam

Sauté the Vegetables:

In a large pot melt butter over medium heat. Add onion celery and bell pepper. Stir often and cook about five minutes until soft and starting to turn translucent

Add Garlic and Spices:

Sprinkle in minced garlic Cajun seasoning smoked paprika thyme and oregano. Stir another minute until fragrant and the spices begin to bloom

Make the Roux:

Evenly scatter flour over the vegetables and stir well. Cook about two minutes stirring constantly so the flour loses its raw taste. You should notice the mixture thickening and smelling slightly nutty

Build the Bisque Base:

Gradually add chicken broth and whole milk while whisking to prevent lumps. Bring it up to a gentle simmer and let cook for about seven minutes until the soup starts to thicken

Add Shrimp and Corn:

Stir in shrimp and corn keeping the heat at a gentle simmer. Let cook for another seven minutes until shrimp are pink and tender and corn is cooked through

Finish with Cream:

Pour in heavy cream stirring everything together. Allow to simmer another five minutes so the bisque thickens to its final silky consistency

Season and Serve:

Taste and adjust with salt black pepper and a spritz of lemon juice. Ladle into bowls and top with fresh parsley. Serve hot with crusty bread or your favorite crackers

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The flavor I never want to skip is the smoked paprika which adds depth and a whiff of Southern magic to every bite. One of my favorite memories is making this bisque with my kids—everyone gathers in the kitchen to chop and stir and the aroma draws a line of hungry helpers to the stove.

Storage and Freezing Tips

Store the bisque in an airtight container in the fridge for up to three days. To freeze for later cool it fully and place in a freezer-safe container up to three months. Reheat gently on the stovetop and add a splash of milk or cream if it thickens after chilling.

Swap and Substitute Ingredients

If you do not have shrimp use crab lobster or even diced chicken. Plant-based milk and a vegetarian broth make an easy swap if you need a dairy-free or meatless version. Cajun seasoning can be replaced by a mix of smoked paprika garlic powder a dash of cayenne and thyme.

How to Serve It

This bisque shines on its own but becomes a feast with warm crusty bread or over a scoop of rice for a Southern-style main course. As an appetizer serve small bowls with a sprinkle of fresh herbs. For a party double the recipe and keep hot for guests to help themselves.

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The Story of Bisque

Classic bisque has roots in French cuisine but New Orleans made it its own by blending Gulf seafood and Southern spices. It is both humble and festive often the centerpiece at family tables along the Gulf Coast especially when seafood runs high. Cooking this dish always feels like channeling a bit of that rich culinary history.

Frequently Asked Questions About the Recipe

→ Can I use frozen corn in the bisque?

Yes, frozen corn works well and maintains the natural sweetness, making it a convenient substitute for fresh corn.

→ Can this bisque be prepared ahead of time?

Absolutely. Prepare it a day in advance and store in the fridge. Reheat gently before serving to preserve its creamy consistency.

→ What seafood can replace shrimp here?

Alternatives like crab, lobster, or scallops can be used to add different textures and flavors while keeping the dish’s essence.

→ Is it possible to omit milk in this bisque?

Yes, substitute milk with extra broth or a non-dairy option like coconut milk to suit dietary needs without compromising taste.

→ How can I adjust the spice level in the bisque?

Reduce Cajun seasoning for a milder version or add cayenne pepper and extra spices for more heat, customizing it to your preference.