🦐🌽 New Orleans Shrimp and Corn Bisque
Creamy, spicy, and bursting with Southern flavor — a comforting bowl of Louisiana magic ready in just 30 minutes.
This New Orleans Shrimp and Corn Bisque brings together plump Gulf shrimp, naturally sweet corn, and a silky, seasoned cream base inspired by classic Creole cooking. It’s elegant enough for guests yet easy enough for a weeknight dinner, delivering bold flavor without hours of simmering.
🛒 Ingredients
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1 lb shrimp, peeled and deveined (tails removed)
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2 cups fresh or frozen corn kernels
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 tablespoons butter
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1 tablespoon olive oil
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2 tablespoons all-purpose flour
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2 cups seafood stock or chicken broth
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1 cup heavy cream
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1/2 cup whole milk
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1 teaspoon Cajun seasoning (adjust to taste)
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1/2 teaspoon smoked paprika
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1/4 teaspoon cayenne pepper (optional, for heat)
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Salt and black pepper, to taste
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1 tablespoon fresh parsley or green onions, chopped
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Juice of 1/2 lemon (optional, for brightness)
👩🍳 Instructions
1️⃣ Prep the Shrimp
Pat shrimp dry and lightly season with salt, pepper, and a pinch of Cajun seasoning. Set aside while you build the bisque base.
2️⃣ Sauté the Aromatics
In a large pot or Dutch oven, heat butter and olive oil over medium heat.
Add chopped onion and cook for 3–4 minutes until soft and translucent. Stir in garlic and cook for 30 seconds until fragrant.
3️⃣ Build the Bisque Base
Sprinkle flour over the onions and stir continuously for 1–2 minutes to cook out the raw flour taste.
Slowly pour in the broth, whisking constantly to prevent lumps. Bring to a gentle simmer.
4️⃣ Add Corn & Cream
Stir in corn kernels, heavy cream, and milk.
Season with Cajun seasoning, smoked paprika, cayenne (if using), salt, and pepper. Let simmer gently for 10 minutes to allow flavors to blend.