Name: New Orleans Shrimp And Corn Bisque Recipe
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 pound shrimp (peeled and deveined: I prefer fresh shrimp if possible; frozen works too but thaws gently to avoid mushy texture.); 2 cups corn (fresh, canned, or frozen: Fresh corn adds sweetness, but frozen or well-drained canned corn does nicely in a pinch.); 2 tablespoons Cajun seasoning: This gives the bisque its characteristic Southern kick; adjust if you like milder or hotter flavors.; 3 cloves garlic (minced: Fresh garlic is important — avoid powdered or jarred for the best depth of flavor.); 2 tablespoons butter: Butter gives richness; you can substitute part with olive oil if you prefer a lighter base.; 1 cup heavy cream (or half-and-half: Heavy cream makes it luxuriously rich; half-and-half is a lighter alternative.); 4 cups stock (fish or chicken: Homemade stock will yield better flavor, but good-quality store-bought is fine too.); Salt and fresh black pepper (to taste: Always taste and adjust at the end; shrimp and corn absorb seasoning differently.)

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New Orleans Shrimp And Corn Bisque Recipe | Creamy Cajun Flavor

I still remember that evening when I first ladled out my homemade New Orleans Shrimp and Corn Bisque — the aroma filled the kitchen and made me grin. As I poured a steaming bowl, I couldn’t wait to taste the creamy broth, succulent shrimp, and sweet corn together.

After taking that first spoonful, I felt like I’d transported myself to the cozy kitchens of the South. Over time, I’ve tweaked this version here and there, but the essence remains the same — soulful, comforting, and full of flavor. If you love Southern classics, you can also enjoy this authentic Southern shrimp and grits recipe for another coastal favorite.

New Orleans Shrimp And Corn Bisque Recipe

Ingredients

Here’s what you’ll need—and a few tips to make these ingredients really shine:

1 pound shrimp, peeled and deveined: I prefer fresh shrimp if possible; frozen works too but thaws gently to avoid mushy texture.
2 cups corn (fresh, canned, or frozen): Fresh corn adds sweetness, but frozen or well-drained canned corn does nicely in a pinch.
2 tablespoons Cajun seasoning: This gives the bisque its characteristic Southern kick; adjust if you like milder or hotter flavors.
3 cloves garlic, minced: Fresh garlic is important — avoid powdered or jarred for the best depth of flavor.
2 tablespoons butter: Butter gives richness; you can substitute part with olive oil if you prefer a lighter base.
1 cup heavy cream (or half-and-half): Heavy cream makes it luxuriously rich; half-and-half is a lighter alternative.
4 cups stock (fish or chicken): Homemade stock will yield better flavor, but good-quality store-bought is fine too.
Salt and fresh black pepper, to taste: Always taste and adjust at the end; shrimp and corn absorb seasoning differently.

Note: This recipe makes several servings (about 4 bowls).

Variations

You can easily adapt this bisque to different dietary needs or flavor preferences:

Dairy-free: Replace heavy cream with full-fat coconut milk or cashew cream to maintain creaminess without dairy.
Lighter version: Use half-and-half instead of heavy cream, and reduce butter by half.
Extra heat: Add diced jalapeños, a pinch of cayenne, or a dash of hot sauce during simmering.
Vegetarian/seafood swap: Replace shrimp with sautéed mushrooms, zucchini, or even firm tofu.
Smoky twist: Stir in some cooked, crumbled bacon or smoked sausage bits for a depth of smoky flavor.
Herb infusion: Add fresh thyme, basil, or chopped parsley toward the end for a bright herbal note.

Credit (flavorfulhaven.com)

Cooking Time

Here’s how the time breaks down:

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Equipment You Need

Here’s what I used—and why:

Large pot or Dutch oven — for sautéing and simmering everything evenly
Sharp knife — to mince garlic and trim the shrimp
Cutting board — to prep ingredients cleanly
Measuring cups and spoons — to maintain good proportions
Wooden spoon or silicone spatula — for stirring without damaging cookware
Ladle and bowls — for serving the finished bisque

How to Make New Orleans Shrimp and Corn Bisque

Below is my step-by-step method, trimmed down into simple stages:

Sauté Aromatics

I melt the butter over medium heat, then add minced garlic. I stir constantly for about a minute until the garlic becomes fragrant and just begins to color — careful not to let it burn.

Add Cajun Seasoning

Next, I sprinkle in the Cajun seasoning and combine it with the butter and garlic. I let it cook for 30 seconds, stirring, so the spices release their aroma and flavor.

Add Corn and Shrimp

I immediately stir in the corn and shrimp. I cook them for about 3–4 minutes, just until the shrimp turn pink and opaque. This ensures shrimp stay tender and don’t overcook.

Pour in Stock & Simmer

Then I pour in the fish or chicken stock, increasing heat to bring it to a gentle simmer, then reducing to medium-low. I allow it to simmer for 10–15 minutes, stirring occasionally so it doesn’t stick or scorch.

Stir in Cream

Once flavors meld, I slowly stir in the heavy cream (or half-and-half). I bring the mixture back to a gentle simmer, letting it cook 5 more minutes so everything melds and the soup thickens slightly.

Final Seasoning & Serve

I taste the bisque and adjust salt and pepper to my liking. Then I ladle it into warm bowls and optionally garnish with fresh herbs, a swirl of cream, or a sprinkle of paprika before serving.

Additional Tips for Making this Recipe Better

From my experience, here are a few touches that improve things:

I always pat shrimp dry before cooking — extra moisture dulls searing.
I don’t overcook the shrimp; the moment they’re pink, I move on to avoid the rubbery texture.
I especially like adding a bit of hot sauce or smoked paprika for a subtle background heat.
If bisque thickens too much, I stir in a splash of extra stock or cream while reheating.
I warm the bowls before serving so the bisque doesn’t cool too fast in the bowl.

How to Serve New Orleans Shrimp and Corn Bisque

Serve the bisque in shallow bowls or soup crocks. Garnish with a swirl of cream, a sprinkle of chopped parsley or chives, and maybe a few corn kernels or a small shrimp on top. Offer it alongside crusty French bread, garlic breadsticks, or even cheddar cornbread to sop up every drop. For a seafood feast, you might like pairing it with spicy garlic lemon butter shrimp with parmesan corn polenta for an impressive spread.

Nutritional Information

Here’s a rough idea of macro points per serving:

Calories: ~350 kcal
Protein: ~25 g
Carbohydrates: ~30 g
Fat: ~20 g

Make Ahead and Storage

Storage (Refrigerator):
I store leftover bisque in an airtight container in the fridge for up to 3 days. Before sealing, I let it cool to avoid condensation.

Freezing:
You can freeze this bisque for up to 3 months in a freezer-safe container. Leave some headspace because liquids expand as they freeze. Note that cream-based soups sometimes separate when frozen.

Reheating:
Thaw overnight in the fridge if frozen. Reheat gently over low to medium heat, stirring occasionally. If the texture looks split or too thick, I whisk in a splash of extra cream or stock to bring it back.

Why You’ll Love This Recipe

Here’s what makes this bisque a winner (at least to me!):

It’s comforting and soulful — creamy, warm, and satisfying with each spoonful.
Quick to make — under an hour from start to finish, perfect for weeknights or a relaxed lunch with friends.
Highly adaptable — you can tweak dairy, spice level, or swap proteins easily.
Flavorful complexity — the blend of shrimp, corn, Cajun seasoning, and cream packs a punch without being complicated.
Impressive yet approachable — you’ll feel like a pro serving it, but it’s within reach even for home cooks.