New Orleans Shrimp and Corn Bisque

why make this recipe

New Orleans Shrimp and Corn Bisque is a hearty, flavorful dish that warms you from the inside out. This recipe brings the vibrant taste of New Orleans to your kitchen. With its delightful blend of shrimp and sweet corn, it’s perfect for dinner on a chilly evening or as a comforting treat anytime. Plus, it’s easy to make, and your family and friends will love it!

how to make New Orleans Shrimp and Corn Bisque

Ingredients :

• 1 lb shrimp, peeled and deveined
• 2 cups corn kernels, fresh or frozen
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups seafood stock
• 1 cup heavy cream (can substitute with half-and-half or coconut cream)
• 1/4 cup butter
• 2 tablespoons flour (can substitute with cornstarch for gluten-free)
• 1 teaspoon Cajun seasoning (adjust based on spice preference)
• Salt and pepper to taste

Directions :

Preparation

Start by chopping the onion and mincing the garlic. Then, peel and devein the shrimp if they aren’t already prepared.

Cooking the Base

In a large pot, melt the butter over medium heat. Add the diced onion and cook until the onion is translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Creating the Roux

Sprinkle the flour over the cooked onions and garlic. Stir well for about 2 minutes until the mixture turns a light golden color. This creates a roux that will thicken the bisque.

Adding Seafood Stock

Slowly pour the seafood stock into the pot while stirring to combine everything smoothly. Bring this mixture to a simmer.

Incorporating Corn and Seasoning

Add the corn kernels and Cajun seasoning to the pot. Stir to mix well and let it simmer for about 10 minutes to allow the flavors to blend.

Adding Shrimp

Once the corn is tender, add the peeled shrimp to the pot. Cook until the shrimp turns pink and opaque, which should take about 4-5 minutes.

Stirring in Cream

Lower the heat and stir in the heavy cream (or substitute). Give it a good mix and let it warm through without boiling.

Final Seasoning

Taste the bisque and season with salt and pepper as needed.

how to serve New Orleans Shrimp and Corn Bisque

Serve the bisque hot in bowls. You can garnish it with chopped parsley or green onions for a pop of color. Pair it with warm crusty bread or a light salad for a complete meal.

how to store New Orleans Shrimp and Corn Bisque

Let the bisque cool completely before storing it. Place it in an airtight container and refrigerate. It can be kept in the fridge for up to 3 days. If you want to store it longer, consider freezing it in freezer-safe containers. It will keep for about 2 to 3 months in the freezer.

tips to make New Orleans Shrimp and Corn Bisque

• To make it gluten-free, use cornstarch instead of flour for the roux.
• Adjust the amount of Cajun seasoning to suit your taste if you prefer less spice.
• Fresh corn typically has a sweeter flavor than frozen, so consider using fresh corn when in season.

variation

You can add other seafood, like crab meat or scallops, to make the bisque even more special. Add some diced bell peppers for extra flavor and color!

FAQs

Can I use fish stock instead of seafood stock?

Yes, fish stock can also work well, but it may slightly alter the flavor of the bisque.

Can I make this bisque ahead of time?

Yes, this bisque is great for meal prep! Just follow the storing instructions and reheat it when you’re ready to serve.

How can I thickening the bisque if it’s too thin?

You can mix a little cornstarch with water to create a slurry and stir it into the bisque, cooking until it thickens.

New Orleans Shrimp and Corn Bisque

A rich and creamy New Orleans-style bisque featuring succulent shrimp, sweet corn, and the classic holy trinity of vegetables, all simmered in a flavorful broth with a hint of spice.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Breakfast

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the Bisque

• 4 tbsp Butter
• 1/4 cup All-purpose flour
• 1 Yellow onion finely chopped
• 2 Celery stalks finely chopped
• 1 Green bell pepper finely chopped
• 3 cloves Garlic minced
• 6 cups Shrimp stock or chicken broth
• 14.5 oz Canned diced tomatoes undrained
• 2 cups Fresh or frozen corn kernels
• 1/2 cup Heavy cream
• 1 tsp Cajun seasoning
• 1/2 tsp Dried thyme
• 1 Bay leaf
• Salt to taste
• Black pepper to taste

For the Shrimp

• 1 lb Large shrimp peeled, deveined, tails on or off
• 1 tbsp Olive oil

Equipment

• Large pot or Dutch oven
• Whisk
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Separate large skillet

Method

 

Prep and Roux

1. Melt butter in a large pot or Dutch oven over medium heat, then whisk in flour to create a light golden roux for 3-5 minutes.
2. Add chopped onion, celery, and bell pepper, cooking until softened (5-7 minutes), then stir in minced garlic for one minute until fragrant.

Simmer and Flavor

1. Gradually whisk in shrimp stock or broth, add diced tomatoes, Cajun seasoning, thyme, and bay leaf, then bring to a simmer.
2. Reduce heat to low, cover, and simmer for 20-25 minutes for flavors to meld, then remove the bay leaf.

Finish and Serve

1. While simmering, pat shrimp dry, season, and sear in a separate pan with olive oil for 1-2 minutes per side until cooked.
2. Stir corn and cooked shrimp into the bisque, add heavy cream, heat for 2-3 minutes without boiling, and season to taste before serving.

Notes

For a smoother bisque, you can blend about half of the soup with an immersion blender before adding the shrimp and cream. Garnish with fresh parsley or green onions for extra flavor and color.