New Orleans Shrimp And Corn Bisque Recipe

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.

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Prep Time 15

Cook Time 30

Ingredients Method Notes

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.

Method

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.
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.
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.
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.
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.
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.

Notes

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.