Description
This Creamy Shrimp and Corn Bisque is a Southern classic that blends sweet corn, plump shrimp, and Cajun aromatics into a rich, velvety soup. Inspired by New Orleans shrimp bisque, it’s elegant enough for dinner parties yet simple enough for weeknights. Perfect with crusty bread or a light salad, this bisque is soul-warming comfort in a bowl.
Ingredients
Scale
Produce & Aromatics:
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 1 tbsp chopped fresh parsley (for garnish)
Seafood:
- 1 pound raw shrimp, peeled and deveined
- Shrimp shells (optional, for stock)
Corn:
- 1 ½ cups fresh or frozen corn kernels
- 1 tbsp cornmeal (optional, for thickening)
Liquids:
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- 1 cup whole milk
Fat & Seasoning:
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tbsp flour (or gluten-free alternative)
- 1 tsp paprika
- ½ tsp cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- Optional: hot sauce or lemon juice to finish
Instructions
- Sauté aromatics: In a large pot, heat butter and olive oil over medium heat. Add onion, bell pepper, and celery. Cook 5–6 minutes until softened. Stir in garlic and cook 1 more minute.
- Add flour & spices: Stir in flour to form a roux. Cook 1–2 minutes, then add paprika, cayenne, salt, and pepper.
- Build base: Slowly whisk in broth. Add corn and simmer uncovered 10–15 minutes. For a smoother texture, puree part of the soup with an immersion blender.
- Add shrimp & cream: Stir in milk and heavy cream, then add shrimp. Cook 5–7 minutes until shrimp turn pink and opaque. Do not overcook.
- Finish & serve: Adjust seasoning. Ladle into bowls, garnish with parsley, and serve hot with crusty bread or rice.
Notes
- Add shrimp shells to broth and simmer for 15 minutes for a deeper flavor base.
- Use raw shrimp for best texture—add them only at the end.
- Do not over-thicken; bisque should be creamy, not heavy.
- Leftovers can be refrigerated up to 3 days or frozen for 2 months.
- Garnish with extra whole shrimp or a swirl of cream for presentation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup, Seafood
- Method: Stovetop
- Cuisine: Southern, Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 690mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 140mg
Keywords: Shrimp and Corn Bisque, New Orleans Shrimp Bisque, Creamy Shrimp Soup, Southern Seafood Recipes, Shrimp Bisque Recipe