New Orleans Shrimp and Corn Bisque Recipe
Get ready for a bowlful of Southern comfort that’s as vibrant as a parade on Bourbon Street—New Orleans Shrimp and Corn Bisque. This rich, velvety soup brims with plump shrimp, sweet corn, and a tangy kick of Cajun spice that delivers both elegance and warmth. From its irresistible creamy base to pops of color from fresh herbs, every spoonful is a celebration of beloved Louisiana flavors. Whether you’re seeking a cozy meal for chilly nights or want to dazzle guests with Creole flair, New Orleans Shrimp and Corn Bisque brings the magic and spirit of New Orleans right to your table.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of New Orleans Shrimp and Corn Bisque lies in the way simple, honest ingredients transform into something spectacular. Each addition plays its part to create layers of flavor—don’t skip or substitute these staples if you want true Big Easy flavor!
- Fresh Shrimp: Brings a light, oceanic sweetness to the bisque and cooks in minutes for the perfect tender bite.
- Sweet Corn: Adds natural sweetness and delightful pops of texture, whether using summer-fresh cobs or frozen kernels.
- Cajun Spices: A lively blend of smoked paprika, cayenne, and thyme infuses that signature Louisiana depth and warmth.
- Heavy Cream: Provides the bisque’s signature rich, luxurious consistency—don’t skimp for substitutes here!
- Worcestershire Sauce: Lends an irresistible, savory umami punch that ties all the flavors together.
- Butter and Olive Oil: Combine for a savory base to sauté vegetables without overpowering their flavors.
- Onion and Bell Pepper: Classic aromatic duo gives sweetness and color, anchoring the soup’s foundation.
- Garlic: Adds that unmistakable depth and classic Southern aroma.
- All-Purpose Flour: Ensures a thick, creamy bisque—no watery soups here!
- Seafood or Chicken Broth: Enhances the bisque with another layer of flavor—seafood broth deepens the coastal essence.
- Smoked Paprika, Cayenne, Dried Thyme, Salt, Black Pepper: The core Cajun-inspired flavor blend, customizable to your spice preference.
- Hot Sauce (optional): A few dashes for an extra spark or leave it on the table to let everyone adjust their own bowl.
- Green Onions and Fresh Parsley: For a bright, fresh finish that pops against the creamy bisque.
How to Make New Orleans Shrimp and Corn Bisque
Step 1: Sauté the Aromatics
Start your New Orleans Shrimp and Corn Bisque by creating a flavor-packed foundation. Melt butter with olive oil in a large pot over medium heat. Toss in those finely chopped onions and bell pepper, and let them sizzle together, stirring occasionally until softened and fragrant—about five minutes. Their sweetness will infuse your bisque all the way through.
Step 2: Add Garlic and Spices
Next, toss in minced garlic along with the smoked paprika, cayenne pepper, dried thyme, salt, and black pepper. Stir the mix for about a minute, just until the garlic blooms and the spices come alive. This is when your kitchen really starts to smell like a New Orleans bistro!
Step 3: Make a Roux
Sprinkle the flour over your veggies and stir continuously so it melts into the mixture, forming a thick paste. Keep stirring for 1–2 minutes, letting the raw flour flavor cook out. This is your bisque’s creamy backbone, ensuring every spoonful is beautifully velvety.
Step 4: Add the Broth
Slowly pour in your seafood or chicken broth, stirring constantly to break up lumps and keep things smooth. Raise the heat a tad and bring everything to a gentle simmer. After ten minutes, your bisque transforms, thickening and allowing the Cajun flavors to mingle.
Step 5: Blend for Smoothness (Optional)
If you love a luscious, creamy texture, use an immersion blender to puree a portion of the soup right in the pot. Don’t go too crazy—you’ll want to leave some of the corn whole for that delightful, juicy pop in every bite.
Step 6: Stir in Cream and Worcestershire Sauce
Lower the heat and pour in the heavy cream and Worcestershire sauce. Give everything a good stir; your bisque will turn glossy, silky, and temptingly rich. You’re almost there!
Step 7: Cook the Shrimp
Tumble in the peeled, deveined shrimp. Let them gently poach and curl, turning pink and opaque in just 3–5 minutes. This brief cooking keeps the shrimp tender, never rubbery.
Step 8: Adjust Seasoning
Taste your bisque and adjust! Add more salt, pepper, or hot sauce as needed—New Orleans Shrimp and Corn Bisque should match your preferred level of zest and fire.
Step 9: Garnish and Enjoy
Ladle your steaming bisque into bowls, mounding with a sprinkle of sliced green onions and bright, fresh parsley. Pair with slices of crusty bread to soak up every drop of that creamy goodness.
How to Serve New Orleans Shrimp and Corn Bisque
Garnishes
A finishing touch of sliced green onions and freshly chopped parsley makes each bowl of New Orleans Shrimp and Corn Bisque sing with color and freshness. For a playful twist, dust with extra smoked paprika or a few drops of hot sauce right before serving. The crunchy, herbal, and spicy elements all accentuate the creamy, savory heart of the bisque.
Side Dishes
This bisque holds its own as a main dish, but it’s even better surrounded by South-inspired sides. Serve it up with a warm, crusty baguette, buttery cornbread, or even fluffy rice for a slightly heartier meal. A crisp green salad or some garlicky sautéed greens add contrast and make your meal feel extra special.
Creative Ways to Present
Bring restaurant-level style home! Serve your New Orleans Shrimp and Corn Bisque in small cups or shooters at parties for a playful appetizer. For dinner parties, ladle into bread bowls or top each serving with skewered grilled shrimp. You could even sprinkle with crunchy corn kernels or drizzle with spicy oil for a high-impact finish.
Make Ahead and Storage
Storing Leftovers
Transfer cooled New Orleans Shrimp and Corn Bisque to airtight containers and refrigerate for up to three days. The flavors actually deepen as it sits, making leftovers something to look forward to. Just be sure to give the soup a gentle stir before reheating—it’ll thicken in the fridge but loosen up once warmed.
Freezing
If you’d like to make a big batch ahead, ladle cooled bisque (minus the shrimp for best texture) into freezer-safe containers, leaving room for expansion. Freeze for up to two months. Thaw overnight in the fridge, then reheat and add freshly cooked shrimp just before serving to keep them tender and juicy.
Reheating
Warm refrigerated or thawed New Orleans Shrimp and Corn Bisque over low heat on the stovetop, stirring often to prevent scorching and help it return to a creamy consistency. If desired, add a splash of broth or cream if the soup is a little too thick. Avoid boiling, especially after adding shrimp, to maintain their delicate texture.
FAQs
Can I use pre-cooked or frozen shrimp?
Absolutely! If you use pre-cooked or frozen shrimp, add them at the very end and just heat through until warmed (about 1–2 minutes) to prevent toughness. Frozen shrimp can be added directly from the freezer or quickly thawed under cool running water.
Is this bisque spicy? How can I adjust the heat?
New Orleans Shrimp and Corn Bisque has a gentle warmth thanks to the cayenne and hot sauce, but you’re in control! If you’re heat-sensitive, start with less cayenne and skip the hot sauce, then add to taste right before serving. Prefer it fiery? Turn up the heat with extra cayenne or your favorite Louisiana-style hot sauce.
Can I make this bisque dairy-free?
Definitely! For a dairy-free version, swap the butter for olive oil and use canned coconut milk or a thick, unsweetened dairy-free creamer instead of heavy cream. The bisque will still be rich and luscious, just with a slightly different flavor twist.
What’s the best way to make this ahead for a crowd?
The base of New Orleans Shrimp and Corn Bisque can be made a day or two in advance, then gently reheated and finished with the shrimp just before serving. This method ensures the shrimp stay tender and the bisque retains its ideal silky texture—perfect for easy entertaining.
Can I substitute another seafood for shrimp?
Yes! While shrimp is classic, you can absolutely mix things up with lump crab meat, chunks of fish, or even scallops. Just adjust the cooking time depending on the seafood you choose—add delicate crab right at the end or simmer firm fish until just cooked through.
Final Thoughts
If you’re yearning for a bowl that brims with Louisiana’s soulful charm, you have to try New Orleans Shrimp and Corn Bisque. Every spoonful tastes like a party in your kitchen. Whether you’re feeding family or friends, this bisque will have everyone asking for seconds, so go ahead—bring a touch of the Big Easy home tonight!
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New Orleans Shrimp and Corn Bisque Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Indulge in the rich flavors of the South with this New Orleans Shrimp and Corn Bisque. Creamy and comforting, this bisque is a perfect blend of sweet shrimp, tender corn, and a medley of Cajun spices. Serve up a taste of Louisiana with this satisfying dish!
Ingredients
For the Bisque:
- 1 lb shrimp, peeled and deveined
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 small bell pepper, diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 3 cups seafood or chicken broth
- 1 cup heavy cream
- 2 cups corn kernels (fresh or frozen)
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to taste)
- ½ tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce (optional)
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Base: Sauté Aromatics: In a large pot, heat butter and olive oil over medium heat. Add the chopped onion and bell pepper, cooking until softened (about 5 minutes).
- Add Garlic and Spices: Stir in the garlic, smoked paprika, cayenne, thyme, salt, and black pepper. Cook for 1 minute until fragrant.
- Make a Roux: Sprinkle in the flour and stir continuously for 1-2 minutes to create a thick paste.
- Build the Bisque: Add the Broth: Slowly pour in the seafood or chicken broth while stirring to prevent lumps.
- Simmer and Thicken: Bring to a gentle simmer and cook for 10 minutes, allowing the flavors to meld.
- Blend for Smoothness (Optional): Use an immersion blender to puree part of the soup for a smoother texture, leaving some corn whole for bite.
- Stir in the Cream and Worcestershire Sauce: Add the heavy cream and Worcestershire sauce, stirring to combine.
- Cook the Shrimp: Add the Shrimp: Stir in the shrimp and let cook for 3-5 minutes until pink and opaque.
- Adjust Seasoning: Add more salt, pepper, or hot sauce to taste.
- Serve: Garnish and Enjoy: Ladle the bisque into bowls, garnishing with green onions and fresh parsley. Serve hot with crusty bread.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering, Blending
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 180mg
Keywords: New Orleans, Shrimp, Corn, Bisque, Cajun, Creamy, Comforting, Louisiana
