We’d just wrapped up a long Saturday morning of soccer games and errands—one of those days that felt like it had three mornings in it. I opened the fridge and saw shrimp I’d picked up on sale and a bag of frozen corn from earlier in the week. I paused for a second, then smiled—oh yes, this was a bisque kind of day. Something warm, creamy, and comforting, with enough body to fill everyone’s bellies without making a mess of the kitchen.

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I grew up in a family where food brought people together, but it wasn’t always elaborate. It was thoughtful. Practical. That’s the kind of cooking I still live by, especially when I’ve got tired kids and a hungry husband waiting at the table. This New Orleans Shrimp and Corn Bisque checks all the boxes—it’s bold, creamy, and has that little spicy kick you crave when the day’s been long.

It took me a few rounds to get the balance just right. I didn’t want it to be too heavy, but still needed that rich depth you expect from a good bisque. And let’s be honest—who has time to peel a dozen ingredients after 5 p.m.? I tested it using both fresh and frozen corn, and let me tell you, frozen holds up beautifully.

So now, when friends ask me for something “restaurant-style” but not complicated, this is my go-to. The shrimp cook fast, the ingredients are pantry-friendly, and every spoonful feels like a little celebration of southern charm. Let me show you how it’s done.

Short Description

This New Orleans Shrimp and Corn Bisque is a rich, creamy soup made with tender shrimp, sweet corn, and bold Creole flavors. It’s the perfect one-pot comfort meal for cozy nights, busy weeknights, or impressing dinner guests without breaking a sweat.

Key Ingredients

1 lb shrimp, peeled and deveined
2 cups fresh or frozen corn kernels
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp unsalted butter
2 tbsp all-purpose flour
4 cups seafood or chicken broth
1 cup heavy cream
½ cup diced bell pepper
½ tsp smoked paprika
½ tsp cayenne pepper (optional)
Salt and black pepper to taste
2 green onions, chopped (for garnish)
Fresh parsley, chopped (for garnish)

Tools Needed

Large pot or Dutch oven
Wooden spoon or silicone spatula
Ladle
Sharp knife
Cutting board
Measuring cups and spoons

Cooking Instructions

Step 1: Sauté the vegetables
In a large pot over medium heat, melt the butter. Add the chopped onion and diced bell pepper. Cook for 5–6 minutes, stirring occasionally, until the vegetables are soft and fragrant. Add the minced garlic and cook for another minute, just until aromatic.

Step 2: Make the roux
Sprinkle in the flour and stir constantly for 1–2 minutes. The mixture should take on a light golden color—don’t rush this step, as it helps develop flavor and thickens the bisque.

Step 3: Add broth and seasonings
Slowly pour in the seafood or chicken broth, stirring as you go to avoid lumps. Add the corn, smoked paprika, cayenne (if you like heat), salt, and black pepper.

Bring everything to a boil, then reduce the heat to low and let it simmer for 10–15 minutes. This helps infuse the broth with flavor and allows the corn to soften.

Step 4: Add cream and shrimp
Stir in the heavy cream. Add the shrimp and cook for 5–7 minutes, just until they turn pink and curl into a “C” shape. Avoid overcooking—shrimp can go rubbery fast!

Step 5: Serve and garnish
Ladle the bisque into bowls and top with chopped green onions and fresh parsley. Serve hot with crusty bread, cornbread, or even a side salad.

Why You’ll Love This Recipe

– Creamy and cozy without being overly rich

– Uses budget-friendly pantry staples

– Shrimp cooks fast, so dinner’s on the table in under an hour

– Bold Creole flavors with an optional kick

– Easy enough for a weeknight, impressive enough for guests

Mistakes to Avoid & Solutions

Mistake 1: Overcooking the shrimp
Shrimp cook fast—too long in the pot and they’ll turn rubbery.
Solution: Add them at the end and cook just until pink and curled, about 5–7 minutes.

Mistake 2: Skipping the roux
The flour-butter base thickens the bisque. Skipping it leads to a runny texture.
Solution: Stir the flour into the butter and veggies, cooking for at least 1–2 minutes to remove any raw taste.

Mistake 3: Adding cream too early
Adding dairy before boiling can cause curdling.
Solution: Add the cream after the bisque has simmered and just before the shrimp go in.

Mistake 4: Undercooking the onion and bell pepper
Crunchy vegetables can throw off the creamy texture.
Solution: Give them a solid 5–6 minutes in the butter until softened and fragrant.

Mistake 5: Not seasoning in layers
Adding salt and spices only at the end creates a flat taste.
Solution: Season lightly in each stage—during the sauté, after adding the broth, and before adding shrimp.

Serving and Pairing Suggestions

Serve with warm crusty French bread or homemade cornbread

Pair with a light green salad with citrus vinaigrette for balance

Add a squeeze of lemon just before serving to brighten flavors

Great as a main course or a starter for a seafood dinner

Perfect for family-style meals—just place the pot in the middle of the table and let everyone dig in

Storage and Reheating Tips

Refrigerate leftovers in an airtight container for up to 3 days

Do not freeze—cream-based soups tend to separate after freezing

Reheat on the stovetop over low heat, stirring often until hot

If the bisque thickens too much, add a splash of broth or cream to loosen it

Avoid microwaving shrimp repeatedly—it can make them tough

FAQs

1. Can I use frozen shrimp?
Yes, just thaw and pat dry before cooking to avoid excess water in the bisque.

2. Is there a dairy-free version?
You can swap heavy cream for full-fat coconut milk, but it will slightly change the flavor.

3. Can I use canned corn instead of fresh or frozen?
Yes, drain it well first. It’s softer, so reduce simmering time by 5 minutes.

4. What if I don’t have seafood broth?
Chicken broth works just fine. You can even enhance it with a splash of clam juice for more seafood flavor.

5. Can I make it spicier?
Absolutely—add more cayenne or stir in a few dashes of hot sauce at the end.

Tips & Tricks

For deeper flavor, sauté a spoonful of tomato paste with the veggies

Add a splash of white wine before the broth to deglaze the pot

Use Creole or Cajun seasoning for more authentic New Orleans flavor

Stir in a handful of cooked rice or diced potatoes for extra heartiness

Want more texture? Pulse half the corn in a blender before adding for a creamy-meets-chunky vibe

Recipe Variations

1. Creamy Cajun Chicken & Corn Bisque
Swap shrimp for 1 lb diced boneless chicken thighs. Sauté chicken first until browned, remove, and proceed with the recipe. Add chicken back in after adding the cream.

2. Smoky Andouille Shrimp Bisque
Add 1/2 cup sliced Andouille sausage along with the onions. It brings a smoky, peppery richness that complements the shrimp perfectly.

3. Veggie-Loaded Version
Add chopped zucchini, celery, or carrots during the sauté. Use vegetable broth and coconut cream to keep it vegetarian and dairy-free.

4. Low-Fat Version
Use half-and-half instead of heavy cream, or even whole milk with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to thicken.

5. Sweet Corn & Crab Bisque
Swap shrimp for lump crabmeat. Add at the very end—no need to cook it long, just warm through for 2–3 minutes.

Final Thoughts

I make Shrimp and Corn Bisque on stormy nights, lazy Sundays, or when I want something that feels like a hug in a bowl. It’s one of those dishes that fills your home with rich, buttery aroma and makes the whole family peek into the kitchen asking, “Is it ready yet?”

You don’t need fancy ingredients or complicated steps to make it shine. Just a bit of patience, a love for good food, and a big spoon. Over the years, it’s become a family favorite, and I know it’ll do the same for yours. So grab your pot, stir with love, and make room at the table for seconds—trust me, you’ll need it.

New Orleans Shrimp And Corn Bisque

This New Orleans Shrimp and Corn Bisque is a creamy, flavorful soup made with juicy shrimp, sweet corn, and a touch of Creole spice. It’s a cozy, one-pot meal that’s easy enough for busy nights but tasty enough to serve to guests.

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Ingredients

1 lb shrimp peeled and deveined
2 cups fresh or frozen corn kernels
1 small onion finely chopped
2 cloves garlic minced
2 tbsp unsalted butter
2 tbsp all-purpose flour
4 cups seafood or chicken broth
1 cup heavy cream
½ cup diced bell pepper
½ tsp smoked paprika
½ tsp cayenne pepper optional
Salt and black pepper to taste
2 green onions chopped (for garnish)
Fresh parsley chopped (for garnish)

Instructions

In a large pot over medium heat, melt the butter. Add onion and bell pepper; cook for 5–6 minutes until soft. Stir in garlic and cook 1 more minute.
Sprinkle in flour and stir constantly for 1–2 minutes until lightly golden and smooth.
Slowly pour in broth, stirring to avoid lumps. Add corn, paprika, cayenne (optional), salt, and pepper. Bring to a boil, then reduce heat and simmer 10–15 minutes.
Stir in cream. Add shrimp and cook for 5–7 minutes until pink and just curled.
Ladle into bowls. Top with green onions and parsley. Serve hot with crusty bread or salad.