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New Orleans Shrimp and Corn Bisque

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Soup, Main Course
  • Method: Stovetop
  • Cuisine: Cajun, Creole, Southern

Description

This creamy New Orleans Shrimp and Corn Bisque is a comforting, flavorful soup packed with tender shrimp, sweet corn, and a rich, seasoned broth. Infused with the bold flavors of Cajun spices, this bisque is both hearty and satisfying—perfect for cozy dinners or gatherings with a taste of Louisiana.

Ingredients

Units Scale
  • 1 lb medium shrimp, peeled and deveined (reserve shells for stock)
  • 4 cups seafood or chicken stock (preferably homemade with shrimp shells)
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 small green bell pepper, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups fresh or frozen corn kernels
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/2 cup dry white wine (optional)
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp Cajun seasoning (adjust to taste)
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 tbsp fresh lemon juice
  • Chopped fresh parsley or green onions for garnish

Instructions

  1. Make the Stock (Optional):
    • If using shrimp shells, place them in a pot with 4 cups of water. Bring to a boil, then simmer for 20 minutes. Strain and set aside.
  2. Sauté the Vegetables:
    • In a large pot, heat butter and olive oil over medium heat. Add onion, celery, and bell pepper. Sauté until softened, about 5 minutes.
    • Add garlic and cook for another minute until fragrant.
  3. Build the Roux:
    • Stir in the flour to make a light roux. Cook, stirring constantly, for 2-3 minutes until golden.
  4. Add Liquids & Seasoning:
    • Slowly whisk in the stock (or broth), ensuring no lumps. Add the wine (if using), tomato paste, smoked paprika, Cajun seasoning, thyme, bay leaf, salt, and pepper. Stir well.
  5. Simmer:
    • Bring to a gentle boil, then reduce heat and simmer for 15 minutes until slightly thickened.
  6. Add Corn & Shrimp:
    • Add corn and cook for 5 minutes. Add shrimp and simmer until pink and cooked through, about 3-4 minutes.
  7. Finish the Bisque:
    • Stir in the heavy cream, milk, and lemon juice. Adjust seasoning with salt, pepper, or more Cajun spice as needed. Remove the bay leaf.
  8. Serve:
    • Ladle into bowls, garnish with parsley or green onions, and serve hot with crusty bread.

Notes

  • For a smoother texture, blend part of the soup before adding the shrimp.
  • Add a dash of hot sauce for extra heat.
  • Substitute half-and-half for a lighter version.

Find it online: https://newsvks.com/new-orleans-shrimp-and-corn-bisque/