New Orleans Shrimp and Corn Bisque – Creamy Cajun Comfort in a Bowl

What Is New Orleans Shrimp and Corn Bisque?

New Orleans Shrimp and Corn Bisque is a rich, creamy soup rooted in the vibrant traditions of Cajun and Creole cuisine. Originating in Louisiana, bisques were historically made with shellfish and thickened with rice or roux. This version blends French culinary techniques with Southern soul, showcasing the region’s love for seafood and bold flavors.

Unlike classic French bisques, which are often strained smooth, this dish embraces texture—chunks of sweet corn and tender shrimp give it heartiness. The use of smoked paprika and cayenne adds depth and a gentle kick, setting it apart from milder cream soups.

In Louisiana, it’s a beloved comfort food, especially during cooler months or festive gatherings. Locals cherish it for its warmth, richness, and the unmistakable taste of Gulf shrimp. Whether served as a starter or main course, shrimp and corn bisque captures the essence of New Orleans in every spoonful.

Key Ingredients Overview

The soul of this bisque lies in its fresh, flavorful ingredients. Start with peeled and deveined shrimp—preferably Gulf shrimp for authentic taste. Sweet corn kernels, either fresh or frozen, add texture and natural sweetness.

Aromatics like onion, garlic, and bell pepper form the flavor base, sautéed in butter to release their essence. Flour is added to create a roux, the thickening agent that gives the bisque its signature body. Seafood or chicken broth provides depth, while heavy cream lends richness and silkiness.

Seasonings include smoked paprika, cayenne pepper, salt, and black pepper—balancing heat and savor. Garnishes like chopped green onions and parsley add freshness and color.

Tip: Using fresh Gulf shrimp elevates the dish with briny sweetness and regional authenticity. For extra flair, some cooks add a splash of sherry or a dash of Old Bay seasoning. The result is a bisque that’s both comforting and complex.

Step-by-Step Cooking Instructions

1. Sauté Aromatics In a large pot, melt 2 tablespoons of butter over medium heat. Add 1 chopped onion, 1 diced bell pepper, and 2 minced garlic cloves. Sauté until softened and fragrant, about 5 minutes.

2. Make the Roux Sprinkle in 2 tablespoons of flour and stir continuously. Cook until the mixture turns golden and smells nutty—this takes about 3–4 minutes. The roux thickens the bisque and adds depth.

3. Add Broth and Seasonings Gradually pour in 4 cups of seafood or chicken broth, whisking to avoid lumps. Stir in 1 teaspoon smoked paprika, ¼ teaspoon cayenne pepper (adjust to taste), 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a gentle simmer.

4. Simmer with Corn Add 2 cups of corn kernels (fresh or frozen). Simmer for 10–15 minutes to meld flavors and soften the corn. If desired, use an immersion blender to partially puree the soup for a smoother texture.

5. Add Shrimp Stir in 1 pound of peeled and deveined shrimp. Cook just until they turn pink and opaque—about 3–4 minutes. Avoid overcooking, as shrimp can become rubbery.

6. Finish with Cream Lower the heat and stir in 1 cup of heavy cream. Simmer gently for 2–3 minutes, ensuring the cream doesn’t boil. Taste and adjust seasoning if needed.

7. Garnish and Serve Ladle into bowls and garnish with chopped green onions and parsley. Serve hot with crusty bread or cornbread for a complete meal.

Cooking Tips & Techniques

To prevent curdling, always add cream at the end over low heat and avoid boiling once it’s incorporated. Stir gently and allow the bisque to warm through slowly.

For a family-friendly version, reduce cayenne pepper or omit it entirely. You can also substitute smoked paprika with sweet paprika for a milder flavor.

Shrimp cook quickly—just 3–4 minutes. Overcooking makes them tough and rubbery, so add them last and watch closely.

If you prefer a smoother texture, use an immersion blender before adding the shrimp. Blend partially to retain some corn kernels for contrast. Alternatively, blend half the soup and mix it back in.

For added richness, finish with a pat of butter or a splash of sherry. These small touches elevate the bisque without complicating the process.

Time-Saving Variations

For a quick version, use pre-cooked shrimp and frozen corn—this cuts prep to about 40 minutes. Sauté aromatics, make the roux, add broth and seasonings, then stir in corn and shrimp.

Make-ahead bisque is perfect for parties. Prepare the base (without shrimp and cream) a day ahead. Reheat gently, then add shrimp and cream just before serving.

Store roux separately in the fridge for up to a week. This allows fast assembly when you’re short on time. You can also freeze the bisque base and finish with fresh shrimp and cream upon reheating.

Nutrition Snapshot

A typical serving of shrimp and corn bisque (1½ cups) contains approximately 350–400 calories. This includes:

• Protein: 20–25g (from shrimp)
• Fat: 20–25g (from butter and cream)
• Carbohydrates: 20–30g (from corn and roux)

To reduce calories, use half-and-half instead of heavy cream or substitute olive oil for butter. For a gluten-free version, replace flour with cornstarch or a gluten-free flour blend. Dairy-free adaptations include coconut milk or cashew cream, though flavor will vary.

Shrimp is low in fat and high in protein, making this bisque a satisfying yet balanced dish. Corn adds fiber and natural sweetness, while the broth and aromatics provide depth without excess sodium if homemade.