New Orleans Shrimp and Corn Bisque 🍤🌽
Creamy, spicy, and soul-satisfying — a Big Easy favorite in just 30 minutes!
New Orleans cuisine is all about bold flavors, comfort, and a little bit of Southern magic. Few dishes capture that spirit quite like a Shrimp and Corn Bisque. It’s hearty and creamy with a subtle kick, featuring succulent Gulf shrimp and the natural sweetness of corn, all wrapped in a savory broth that feels like a warm hug.
This quick version is perfect for weeknights or when you’re craving something special but don’t have hours to spend in the kitchen. With fresh ingredients and Cajun flair, this bisque delivers rich flavor in every spoonful — and it’s ready in just 30 minutes.
Why You’ll Love This Bisque
Fast and satisfying – Deep, layered flavors in just half an hour.
Classic New Orleans flavor – A touch of spice, a lot of soul.
Comfort in a bowl – Creamy, velvety texture with juicy shrimp and tender corn.
Simple ingredients – Nothing fancy, just fresh and flavorful.
Ingredients
Here’s what you’ll need:
1 lb shrimp, peeled and deveined (medium or large)
2 cups fresh or frozen corn kernels
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups seafood or chicken broth
1 cup heavy cream (or half-and-half for a lighter version)
1 teaspoon Cajun seasoning (more or less to taste)
½ teaspoon smoked paprika
Salt and pepper, to taste
2 green onions, sliced (for garnish)
Hot sauce, to taste (optional)
Optional additions:
½ red bell pepper, chopped (for extra color)
1 small potato, diced (for added thickness and heartiness)
½ teaspoon thyme or a bay leaf for depth
How to Make Shrimp and Corn Bisque
Step 1: Sauté the Base
In a large pot, melt butter over medium heat. Add the chopped onion (and bell pepper if using), and sauté for 4–5 minutes until soft and fragrant. Add garlic and cook for 1 minute more.
Step 2: Make the Roux
Stir in the flour and cook, stirring constantly, for 1–2 minutes to create a light roux. This gives the bisque its silky texture.
Step 3: Add Broth and Simmer
Slowly whisk in the broth, making sure to avoid lumps. Add Cajun seasoning, paprika, salt, and pepper. Bring to a simmer and let cook for 8–10 minutes, allowing the flavors to deepen and the broth to slightly thicken.
Step 4: Stir in the Corn and Cream
Add the corn and heavy cream. Let it simmer for another 5 minutes, stirring occasionally.
Step 5: Cook the Shrimp
Add the shrimp and cook for 3–5 minutes, just until pink and opaque. Be careful not to overcook.
Step 6: Finish and Serve
Taste and adjust seasoning. Add a dash of hot sauce if you like it spicy. Serve hot, garnished with sliced green onions and crusty bread on the side.
Serving Suggestions
With crusty French bread or cornbread to soak up every last drop.
Alongside a fresh green salad for a balanced meal.
Topped with extra hot sauce or a sprinkle of Old Bay for a coastal touch.
Tips & Tricks
Use fresh Gulf shrimp if possible for authentic flavor, but frozen shrimp works great too.
Make it thicker by blending half the soup before adding the shrimp, or adding diced cooked potatoes.
Add depth by simmering with a bay leaf or a splash of white wine before the cream.
Storage & Reheating
Store leftovers in the fridge for up to 3 days.
Reheat gently on the stovetop over medium-low heat. Avoid boiling once the shrimp is in to keep them tender.
Freeze? Not recommended due to the cream base, but you can make the bisque base without cream/shrimp and freeze that.
Final Thoughts
This New Orleans Shrimp and Corn Bisque is everything comfort food should be — warm, rich, a little spicy, and brimming with flavor. It’s the kind of dish that transports you to a French Quarter café, no matter where you are. Whether you’re feeding a hungry family or just want to treat yourself, this bisque is fast, fabulous, and full of Southern soul.
So grab a bowl, turn on some jazz, and let New Orleans come to you. 🎷🍲