I appreciate how easily this luxurious soup comes together in under an hour. I love the natural sweetness from the corn combined with the smoky paprika and optional cayenne for subtle heat. The shrimp cook quickly and stay tender in the creamy broth, and the final dish tastes like something I’d order in a New Orleans restaurant. This bisque is hearty, flavorful, and incredibly satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb shrimp, peeled and deveined 2 cups fresh or frozen corn kernels 1 small onion, finely chopped 2 cloves garlic, minced 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 4 cups seafood or chicken broth 1 cup heavy cream ½ cup diced bell pepper ½ teaspoon smoked paprika ½ teaspoon cayenne pepper (optional) Salt and black pepper, to taste 2 green onions, chopped (garnish) Fresh parsley, chopped (garnish)
Directions
I melt the butter in a large pot over medium heat.
I sauté the onion and bell pepper for 5–6 minutes until softened, then add the garlic and cook for another minute.
I sprinkle in the flour and stir constantly for 1–2 minutes to form a light roux.
I slowly pour in the broth, stirring well to avoid lumps.
I add the corn, smoked paprika, cayenne, salt, and pepper. I bring the pot to a boil, then reduce the heat and let it simmer for 10–15 minutes so the flavors meld.
I pour in the heavy cream and add the shrimp, cooking for 5–7 minutes until the shrimp turn pink and firm.
I taste the bisque and adjust the seasoning.
I ladle it into bowls and garnish with green onions and fresh parsley.
I sometimes add carrots or celery for extra flavor and heartiness. When I want a smoother bisque, I blend a portion before adding the shrimp. For extra richness, I replace some shrimp with crab or lobster. If I’m craving more spice, I add a splash of hot sauce or increase the cayenne.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. I reheat gently over low heat so the cream doesn’t separate and the shrimp don’t overcook. This bisque also freezes well if I freeze it before adding the shrimp; then I stir in the shrimp when reheating.
FAQs
Can I use frozen shrimp?
Yes, I thaw frozen shrimp completely before adding them to the bisque.
How do I prevent the soup from curdling?
I keep the heat low after adding the cream and avoid boiling the soup once the cream is in.
Can I make this bisque spicy?
Absolutely. I increase the cayenne or add hot sauce for a bolder New Orleans kick.
How can I thicken the bisque more?
I cook the roux for an extra minute or simmer the soup a little longer before adding the shrimp.
What can I use instead of shrimp?
Crab, lobster, or even scallops make delicious substitutions.
Conclusion
I love this New Orleans Shrimp and Corn Bisque for its creamy texture, rich flavor, and comforting warmth. It’s an easy yet impressive dish that brings Southern charm to any table. Whether I make it for a cozy night in or a festive gathering, it always earns rave reviews and makes the meal feel special.
A creamy Southern-inspired bisque with tender shrimp, sweet corn, and a blend of spices. Perfect for cozy dinners, special occasions, or a taste of New Orleans at home.
Author:Emma
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings
Category:Soup, Main Course
Method:Stovetop
Cuisine:New Orleans, Southern
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
1/2 cup diced bell pepper
1/2 tsp smoked paprika
1/2 tsp cayenne pepper (optional)
Salt and black pepper, to taste
2 green onions, chopped (for garnish)
Fresh parsley, chopped (for garnish)
Instructions
Sauté the veggies: Melt butter in a large pot over medium heat. Add onion and bell pepper and sauté 5–6 minutes until softened. Add garlic and cook 1 more minute.
Make the roux: Sprinkle in the flour and stir constantly for 1–2 minutes. Gradually pour in broth, stirring to prevent lumps.
Add corn and spices: Stir in corn, smoked paprika, cayenne (if using), salt, and black pepper. Bring to a boil, then reduce heat and simmer 10–15 minutes.
Add shrimp and cream: Pour in heavy cream and add shrimp. Cook 5–7 minutes until shrimp turn pink and are fully cooked. Taste and adjust seasoning.
Serve and garnish: Ladle into bowls, garnish with green onions and parsley, and serve immediately.
Notes
Fresh vs. frozen shrimp: Fresh shrimp give the best texture, but frozen works if thawed properly.
Adjust spice: Omit or increase cayenne for desired heat. Add hot sauce for more kick.
Texture preference: Blend part of the soup for a smoother bisque while leaving some corn for bite.
Variations: Add carrots or celery, or swap shrimp for crab or lobster for a luxurious twist.
