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A bowl of New Orleans shrimp and corn bisque garnished with fresh herbs.

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
Cook Time 40 minutes
Total Time 1 hour 5 minutes
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.