New Orleans Shrimp and Corn Bisque: The Best Southern Comfort in a Bowl bb

There are some recipes that feel like a warm hug in a bowl, and New Orleans Shrimp and Corn Bisque is one of them. Creamy, rich, and filled with tender shrimp and sweet corn, this dish brings a little Louisiana magic right into your kitchen. Whether you’re cooking for family dinner or serving guests, this bisque is bound to win hearts—because let’s be honest, who can resist shrimp swimming in a velvety, spice-kissed broth?

I first made this bisque on a chilly evening when my kids were circling the kitchen like hungry little sharks (you know the look). One sip, and I knew it would become a keeper in our house. The flavors are bold yet comforting, a true reflection of New Orleans cuisine.

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Why You’ll Love This New Orleans Shrimp and Corn Bisque

• Ready in under an hour—perfect for busy weeknights.
• Creamy, cozy, and packed with flavor.
• Great for both family dinners and special occasions.
• Uses simple ingredients you likely already have on hand.

What Does New Orleans Shrimp and Corn Bisque Taste Like?

Imagine the sweetness of corn mingling with the briny bite of shrimp, all wrapped in a creamy broth that’s smoky, a little spicy, and completely comforting. The Creole seasoning adds depth, while smoked paprika and cayenne bring just the right amount of kick. It’s a spoonful of the South with every bite.

Ingredients You’ll Need for New Orleans Shrimp and Corn Bisque

When it comes to making New Orleans Shrimp and Corn Bisque, the magic is really in the ingredients. Each one plays a role in creating that rich, creamy texture and bold Creole flavor this soup is famous for. Here’s a closer look at what you’ll need and why:

• Shrimp (1 lb, peeled and deveined): Fresh Gulf shrimp is the gold standard for authentic Southern bisque, but if you’re not near the coast, frozen shrimp works just fine—just thaw and pat dry before cooking. Shrimp gives this bisque its signature seafood sweetness and tender bite.
• Corn Kernels (2 cups, fresh or frozen): Sweet corn balances the spices and adds natural creaminess as it simmers in the broth. If you can find fresh corn on the cob, slice the kernels straight off—those juicy bursts of sweetness take this dish to the next level.
• Unsalted Butter (2 tablespoons): Butter adds richness and depth to the base of the bisque. It’s what helps those veggies soften and release their natural flavors.
• Olive Oil (1 tablespoon): A touch of olive oil alongside butter keeps the vegetables from sticking while adding a smooth, savory note.
• The Trinity – Onion, Celery, and Bell Pepper (1 small onion, 1 stalk celery, 1 green bell pepper, all finely chopped): In Louisiana cooking, this trio is the backbone of flavor. They sauté down into a fragrant base that sets the stage for everything else.
• Garlic (3 cloves, minced): Garlic brings that irresistible aroma and depth that makes the bisque impossible to walk away from.
• All-Purpose Flour (2 tablespoons): This is used to make a simple roux, which thickens the bisque and gives it that silky texture.
• Seafood or Chicken Broth (4 cups): Seafood broth gives the most authentic New Orleans flavor, but chicken broth is a handy substitute if that’s what you have in your pantry.
• Heavy Cream (1 cup): This is what transforms your bisque from soup to velvet. It adds that dreamy creaminess that makes every spoonful feel indulgent.
• Creole Seasoning (1 teaspoon): The spice blend that gives this bisque its signature New Orleans kick. It usually includes paprika, garlic powder, onion powder, oregano, thyme, and cayenne.
• Smoked Paprika (1 teaspoon): Adds a subtle smoky note that makes the bisque taste like it’s been simmering all day.
• Cayenne Pepper (½ teaspoon, or more to taste): This is your heat! Adjust to your spice comfort level, but remember, a little goes a long way.
• Salt and Black Pepper (to taste): Essential for balancing all the flavors.
• Green Onions (2, sliced, for garnish): Fresh, crisp, and perfect for topping each bowl.
• Fresh Parsley (chopped, for garnish): Adds a pop of color and brightness to balance the richness of the bisque.

👉 If you love recipes that combine sweet corn and bold spices, you’ll also want to try my Street Corn Chicken Rice Bowl. It’s another easy, flavor-packed dinner idea the whole family will love.

How to Make New Orleans Shrimp and Corn Bisque

Making New Orleans Shrimp and Corn Bisque at home might sound fancy, but I promise—it’s absolutely doable in your own kitchen. Here’s a simple step-by-step guide that will have you ladling out bowls of creamy Southern comfort in no time.

Step 1: Sauté the Aromatics

Start by grabbing your favorite heavy-bottomed pot or Dutch oven. Add 2 tablespoons of butter and 1 tablespoon of olive oil, letting them melt together over medium heat. Once the butter is foamy, toss in your chopped onion, celery, and green bell pepper—this trio is what Louisiana cooks lovingly call “the trinity.”

Sauté for about 4–5 minutes until the veggies are soft and fragrant. Then, stir in the minced garlic and cook for another 30 seconds. (Your kitchen should smell heavenly at this point—my kids usually start peeking around the corner when they smell the garlic hit the pot!)

Step 2: Build the Bisque Base

Now it’s time to thicken things up. Sprinkle 2 tablespoons of flour over the sautéed veggies and stir constantly to create a light roux. Don’t rush this step—the roux needs about 1–2 minutes to cook off that raw flour taste.

Next, slowly whisk in 4 cups of seafood broth (or chicken broth if that’s what you have). Add the liquid gradually, stirring the whole time, so your bisque base stays silky smooth without any lumps.

Step 3: Season with Creole Flavors

Once the broth is in, it’s time to layer in the soul of this dish: 1 teaspoon of Creole seasoning, 1 teaspoon smoked paprika, ½ teaspoon cayenne, plus salt and black pepper to taste. This blend of spices gives your bisque that authentic New Orleans kick. If you’re sensitive to heat, go lighter on the cayenne—you can always add more later.

Step 4: Add the Corn and Simmer

Stir in 2 cups of corn kernels and bring the bisque to a gentle simmer. Let it bubble for about 10 minutes so the flavors can mingle and the broth thickens just a touch. This is when the sweetness of the corn really shines through, balancing the savory spices.

(Pro tip: If you’re using fresh corn, throw in the stripped cobs too while it simmers—they’ll infuse even more corn flavor into the bisque. Just fish them out before adding the shrimp.)

Step 5: Cook the Shrimp

Once the base is rich and flavorful, add in your 1 pound of peeled and deveined shrimp. Shrimp cook quickly—just 3–4 minutes until they turn pink and opaque. Be careful not to overcook them, or they’ll become tough and rubbery.

Step 6: Finish with Creamy Goodness

The last flourish is what transforms this into true bisque heaven. Stir in 1 cup of heavy cream and let it warm through for about 2–3 minutes. Taste and adjust seasoning if needed—sometimes I sneak in a little extra black pepper for that finishing touch.

Step 7: Garnish and Serve

Turn off the heat, then ladle the bisque into bowls. Top each serving with fresh green onions and parsley, and don’t forget the crusty bread on the side to soak up that luxurious broth.

And there you have it—homemade New Orleans Shrimp and Corn Bisque that tastes like it came straight from a French Quarter bistro.

👉 If creamy, comforting soups are your love language, you’ll also adore my White Chicken Lasagna Soup. It’s another cozy bowl that disappears fast at my dinner table.

Tips and Tricks for Perfect New Orleans Shrimp and Corn Bisque

• Don’t overcook the shrimp. They only need a few minutes—otherwise, they’ll turn rubbery.
• Use fresh corn if it’s in season. The sweetness is unbeatable.
• Make ahead: The bisque reheats beautifully (just add a splash of broth or cream if it thickens).
• Want more spice? Add an extra pinch of cayenne or a few dashes of hot sauce.
• Serve with sides: Cornbread or a green salad balances this rich dish.

Storage for New Orleans Shrimp and Corn Bisque

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: This bisque can be frozen (without the shrimp and cream) for up to 2 months. When reheating, add fresh shrimp and cream for best flavor.

FAQs

Can I use frozen shrimp?
Yes! Just thaw and pat dry before cooking.

What’s the best broth to use?
Seafood broth gives the richest flavor, but chicken broth works too.

Can I make it dairy-free?
Swap the cream for coconut milk for a lighter, dairy-free option.

Conclusion

This New Orleans Shrimp and Corn Bisque is more than just dinner—it’s an experience. Creamy, comforting, and brimming with bold Creole flavors, it’s the kind of recipe that’ll make your family ask for seconds (and maybe thirds). So grab your pot, pour yourself a glass of sweet tea, and let a little taste of New Orleans warm your table tonight.

And if you love cozy bowls like this, you’ll definitely want to check out my creamy garlic chicken ramen next—it’s another family favorite that disappears fast.

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