Some nights call for a soup that feels like a warm hug. A soup that’s creamy, full of flavor, and just plain satisfying. This New Orleans Shrimp and Corn Bisque is exactly that.
It sounds fancy, but don’t let the name fool you. This recipe is straightforward. I’m going to walk you through every step, so you can bring a little bit of that New Orleans magic right into your own kitchen.
We’re talking sweet corn, tender shrimp, and a creamy broth with a little kick. It’s the kind of meal that makes everyone at the table happy.
What You’ll Need
This list might look long, but many of these are pantry staples.
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups shrimp or vegetable broth
- 1 pound russet potatoes, peeled and diced
- 2 cups corn kernels (frozen or fresh)
- 1 teaspoon Creole seasoning (or more to taste)
- 1/2 teaspoon smoked paprika
- 1 cup heavy cream
- 1 pound large shrimp, peeled and deveined
- Salt and black pepper, to taste
- Fresh chives or parsley, for garnish
Tools You’ll Use
You don’t need any special equipment for this.
- Large pot or Dutch oven
- Wooden spoon or spatula
- Blender (immersion or countertop)
- Ladle
How to Make Shrimp and Corn Bisque
Follow these steps closely, and you’ll have a perfect bisque.
Step 1: Melt the butter in your large pot over medium heat. Add the chopped onion, celery, and bell pepper. This mix is called the “holy trinity” in Louisiana cooking.
Step 2: Cook the vegetables for about 5-7 minutes, until they get soft and the onion looks clear. Stir in the minced garlic and cook for just one more minute until you can smell it.
Step 3: Sprinkle the flour over the cooked vegetables. Stir everything constantly for about two minutes. This cooks out the raw flour taste and creates a “roux,” which will thicken our soup.
Step 4: Slowly pour in the broth, a little bit at a time. Keep stirring as you pour to prevent any clumps from forming. Once all the broth is in, the mixture should be smooth.
Step 5: Add the diced potatoes, corn, Creole seasoning, and smoked paprika. Give it a good stir.
Step 6: Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer for about 15-20 minutes, or until the potatoes are very tender when you poke them with a fork.
Step 7: Now for the texture. Use an immersion blender to blend about half of the soup right in the pot. If you don’t have one, carefully transfer half the soup to a regular blender and blend until smooth, then pour it back into the pot. This makes it creamy but leaves some nice chunks of corn and potato.
Step 8: Stir in the heavy cream. Let the soup warm through for a few minutes, but don’t let it boil after adding the cream.
Step 9: Add the peeled and deveined shrimp to the pot. They only need 2-3 minutes to cook. They’ll turn pink and curl up when they’re done. Don’t walk away at this point; they cook fast.
Step 10: Turn off the heat. Taste the bisque and add salt and pepper as needed. You might want another pinch of Creole seasoning, too.
Step 11: Ladle the hot bisque into bowls. Garnish with some fresh chives or parsley before serving.
Pro Tips
After years in the kitchen, I’ve learned a few things that make this recipe even better.
- Make Your Own Shrimp Stock: Don’t throw away those shrimp shells. Toss them in a small pot with a cup of water, a chunk of onion, and a celery stick. Simmer for 20 minutes while you prep your veggies. Strain it and use this liquid as part of your broth. It adds a huge amount of flavor.
- Control the Spice: Creole seasoning can be spicy. If you’re sensitive to heat, start with half the amount. You can always add more at the end after you taste it.
- Don’t Boil the Cream: Once you add the heavy cream, keep the heat low. Boiling it can cause the cream to separate, and the texture of your bisque will be grainy. Gentle heat is all you need.
- Fresh vs. Frozen: Fresh corn right off the cob is amazing in the summer. But good quality frozen corn works just as well the rest of the year. The same goes for shrimp; good frozen shrimp are often better than what you find “fresh” at the counter.
Possible Substitutions and Variations
Don’t have something on hand? No problem. Cooking is all about making it your own.
| Ingredient | Substitution Suggestion | Notes |
|---|---|---|
| Shrimp | Cooked chicken, lump crabmeat | Add at the end just to heat through |
| Heavy Cream | Half-and-half, coconut milk | Coconut milk will change the flavor |
| Russet Potato | Yukon Gold potato, sweet potato | Sweet potato adds more sweetness |
| Creole Seasoning | Cajun seasoning, Old Bay | Adjust amount based on saltiness |
You can also add a can of diced tomatoes (drained) with the broth for a different flavor. Or stir in some cooked, crumbled bacon at the end for a smoky crunch.
Dietary Swaps
Need to adjust this for a specific diet? Here are some simple swaps.
| Diet | Swap | Result |
|---|---|---|
| Gluten-Free | Use cornstarch slurry | Mix 2 tbsp cornstarch with cold water |
| Dairy-Free | Use olive oil, full-fat coconut milk | Replaces butter and heavy cream |
| Keto/Low-Carb | Swap potato for cauliflower | Blend cauliflower for thickness |
Make-Ahead Tips
You can do most of the work ahead of time. Follow the recipe through Step 6 (before adding the cream and shrimp). Let the soup base cool completely, then store it in an airtight container in the fridge for up to 2 days.
When you’re ready to eat, just reheat the base on the stove over medium-low heat. Once it’s warm, continue with Step 8 by adding the cream and shrimp.
What to Serve with Your Bisque
This bisque is a hearty meal on its own, but a little something on the side is always nice.
- Crusty Bread: Perfect for dipping and soaking up every last drop. A simple French baguette or sourdough works great.
- Simple Green Salad: A salad with a light vinaigrette dressing cuts through the richness of the bisque.
- Oyster Crackers: A classic soup topping for a reason.
Leftovers and Storage
If you have any leftovers, let the bisque cool down completely first.
Store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop over low heat. Avoid using the microwave, as it can make the shrimp rubbery and cause the cream to separate.
FAQs
Q1. Can I use cooked shrimp?
Ans: Yes. If you use pre-cooked shrimp, just add them at the very end with the cream to let them heat through. Don’t cook them again, or they will become tough.
Q2. My bisque isn’t thick enough. What did I do wrong?
Ans: You probably didn’t do anything wrong. Sometimes it just needs a little extra help. You can let it simmer for a few more minutes to reduce, or thicken it with a cornstarch slurry. Just mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering soup.
Q3. Can I freeze this shrimp bisque?
Ans: I usually don’t recommend freezing soups with dairy or potatoes. The cream can separate and the potatoes can become grainy when thawed. It’s best enjoyed fresh.
Q4. Can I make this vegetarian?
Ans: Absolutely. Leave out the shrimp. Use vegetable broth and add some diced mushrooms or extra corn for more substance. A little smoked paprika will give it a nice, deep flavor.
Wrapping Up
This shrimp and corn bisque is one of my go-to recipes when I want something comforting and delicious without a lot of fuss. It tastes like it took all day to make, but it comes together pretty quickly.
Give it a try next time you’re craving a great soup. I’d love to hear how it turns out for you. Leave a comment below and let me know if you made any of your own changes. Enjoy
