Name: New Orleans Shrimp and Corn Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb Shrimp, peeled and deveined; 2 tablespoons Butter, melted or at room temperature; 1 small Onion, finely chopped; 1 stalk Celery, diced; 1/2 red bell pepper Diced; 2 cloves Garlic, minced; 2 tablespoons All-purpose flour; 3 cups Seafood or chicken broth, warm or room temperature; 1 cup Heavy cream, cold or room temperature; 1 can (15 ounces) Sweet corn, drained; 1/2 teaspoon Cayenne pepper, adjust to taste; 1 teaspoon Paprika; Salt and pepper to taste; 1 tablespoon Chopped parsley, for garnish; Sliced green onions, optional for garnish

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Creamy, comforting, and packed with bright Gulf-style flavors, New Orleans Shrimp and Corn Bisque is the kind of bowl that warms you from the inside out. Imagine juicy shrimp, sweet corn, and a velvety broth that’s just a touch smoky and perfectly spiced — dinner doesn’t get much better. Fun fact: bisques were originally thickened with rice or cream in French kitchens, and New Orleans made them its own with bold spices and local seafood. This recipe is special because it’s simple enough for weeknights, quick to prepare, and loved by kids and grown-ups alike. If you enjoy seafood soups, try this one after testing our Crab and Shrimp Seafood Bisque for another comforting option. Ready to dive into a cozy, restaurant-quality bowl at home? Let’s cook!

What is New Orleans Shrimp and Corn Bisque?

What’s in a name? New Orleans Shrimp and Corn Bisque sounds elegant, but it’s really just good food done right. Why call it New Orleans — because the city taught the world how to marry spice and seafood with style. Curious why corn shares the spotlight with shrimp? Think sweet kernels cutting through savory richness. Could it be named for a backyard cookout where someone declared, “the way to a man’s heart is through his stomach.”? Maybe. Try it and you’ll see why the city’s flavors stick. Give this recipe a go and experience a little taste of the Big Easy at your table.

Why You’ll Love This:

Irresistible highlight: The star is the creamy, slightly spicy broth that hugs plump shrimp and sweet corn, delivering a silky texture with bursts of corn kernels and tender seafood in every spoonful.
Cost-saving and practical: Making this at home uses pantry staples and frozen or fresh shrimp — far more budget-friendly than dining out, and you can easily scale it up for leftovers.
Flavorful finishing touches: A pinch of cayenne and paprika, a splash of cream, and fresh parsley or sliced green onions lift the bisque to restaurant levels without fuss.
If you like cozy, spiced soups, pair this with the lighter, autumnal Acorn and Butternut Squash Soup for a seasonal contrast that keeps dinner interesting. Ready to make a bowl and impress everyone at the table? Let’s go.

How to Make:

Quick Overview

This bisque is straightforward: sauté aromatics, make a light roux, add broth and corn, finish with shrimp and cream. It’s creamy, slightly spicy, and deeply satisfying. Prep and cook time totals about 30 to 35 minutes, making it perfect for a quick weeknight meal that feels indulgent.

Ingredients

1 lb shrimp, peeled and deveined
2 tablespoons butter, melted or at room temperature
1 small onion, finely chopped
1 celery stalk, diced
1/2 red bell pepper, diced
2 garlic cloves, minced
2 tablespoons all-purpose flour
3 cups seafood or chicken broth, warm or room temperature
1 cup heavy cream, cold or room temperature
1 can (15 ounces) sweet corn, drained
1/2 teaspoon cayenne pepper, adjust to taste
1 teaspoon paprika
Salt and pepper to taste
1 tablespoon chopped parsley, for garnish
Sliced green onions, optional for garnish

Directions

In a large pot over medium heat, melt the butter. Add the onions, celery, and red bell pepper. Cook for about 5 to 6 minutes until softened, stirring occasionally so the vegetables cook evenly and don’t brown.
Stir in the garlic and cook for 1 more minute until fragrant, being careful not to let it burn.
Sprinkle in the flour and stir continuously to form a roux. Cook for 2 to 3 minutes until it becomes slightly golden; this removes the raw flour taste and helps thicken the bisque.
Gradually pour in the broth while whisking to avoid lumps. Add the corn, cayenne pepper, paprika, salt, and pepper. Bring to a gentle simmer and cook for 10 to 12 minutes so the flavors meld and the corn softens.
Stir in the shrimp and heavy cream. Let the bisque simmer for about 5 to 6 minutes, until the shrimp are pink and cooked through. Do not overcook the shrimp — they should be tender and slightly springy.
Ladle the bisque into bowls and garnish with fresh parsley and sliced green onions if desired. Serve hot with crusty bread for dipping or a simple green salad on the side.

New Orleans Shrimp and Corn Bisque

What to Serve With:

Crusty French bread or garlic butter crostini for dunking.
A light green salad with citrus vinaigrette to cut the richness.
Steamed rice or cheesy grits for a Southern-style pairing.
A crisp white wine like Sauvignon Blanc or a cold beer for contrast.
For a full New Orleans vibe, serve with a side of coleslaw or roasted okra.

Top Tips for Perfecting:

Shrimp selection: Use medium to large shrimp for the best texture. Fresh or thawed frozen shrimp both work well.
Roux technique: Cook the flour just until it smells nutty; too dark and the bisque will taste bitter.
Adjust spice: Start with 1/2 teaspoon cayenne and increase if you like more heat. Paprika adds color and subtle smokiness.
Cream alternatives: For a lighter version, swap half the heavy cream with whole milk, but the texture will be less rich.
Don’t overcook: Remove the pot from heat as soon as shrimp are pink to avoid rubbery seafood.
Make-ahead: The base can be made a day ahead; add shrimp and cream just before reheating.

Storing and Reheating Tips:

Refrigeration: Cool the bisque to room temperature, then store in an airtight container for up to 3 days.
Freezing: Bisque with cream doesn’t freeze as well; if you must freeze, omit the cream and add it when reheating. Freeze the base for up to 2 months.
Reheating: Gently reheat on the stove over low heat, stirring frequently. If thickened too much, loosen with a splash of broth. Add cream and shrimp only near the end to preserve texture.
Shelf life details: Consume refrigerated leftovers within 3 days for best quality and safety.

FAQs

Can I use frozen corn instead of canned?
Yes. Use 1 to 1 1/4 cups of frozen corn. Add it with the broth and allow an extra minute or two for it to heat through.

What can I substitute for heavy cream?
You can use half-and-half or a mixture of milk and a tablespoon of butter for a lighter option, but the bisque will be less rich.

Can I make this bisque vegetarian?
For a vegetarian version, use vegetable broth and swap shrimp for roasted mushrooms or a firm white bean. The flavor profile will change but it can still be delicious.

Is this recipe freezer-friendly?
The base (without cream and shrimp) freezes well for up to 2 months. Add cream and shrimp after thawing and reheating.

How do I thicken the bisque if it’s too thin?
Make a slurry with 1 tablespoon flour or cornstarch and 2 tablespoons cold water, whisk into the simmering bisque and cook 2–3 minutes until thickened.

Conclusion

This New Orleans Shrimp and Corn Bisque is a comforting, quick, and family-friendly recipe that brings bold Southern flavors to your table with minimal fuss. It’s easy enough for busy weeknights and elegant enough for guests—rich, creamy, and full of satisfying textures. If you love exploring similar takes on shrimp and corn bisques, check out this flavorful version from Lauren from Scratch for another perspective: New Orleans Shrimp and Corn Bisque – Lauren from Scratch. For a slightly different creamy take, take a look at this tasty recipe: Creamy Cajun Corn and Shrimp Bisque – Peel with Zeal. Enjoy making this at home, and don’t forget to share a bowl with someone you love.