I love making this Creamy New Orleans Shrimp and Corn Bisque when I’m craving something rich, warm, and packed with Southern charm. It’s a soul-satisfying blend of tender shrimp, sweet corn, and bold Cajun spices simmered together in a luscious creamy broth. This dish is comfort food at its finest.
Why You’ll Love This Recipe
I find this bisque to be the ultimate comfort meal. It’s quick to prepare, uses simple ingredients, and delivers deep, layered flavor with every spoonful. The creaminess balances the kick of the Cajun seasoning, and the shrimp add a luxurious, slightly sweet bite. It’s great for weeknight dinners or whenever I want a cozy bowl of Southern goodness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Bisque
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1 pound shrimp, peeled and deveined
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2 cups corn (fresh, canned, or frozen)
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2 tablespoons Cajun seasoning (adjust to spice tolerance)
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3 cloves garlic, minced
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2 tablespoons butter (or substitute with olive oil)
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1 cup cream (heavy cream or half-and-half)
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4 cups stock (fish or chicken)
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salt and pepper to taste
Directions
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I melt the butter in a large pot over medium heat until it gently bubbles.
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I add the minced garlic and sauté for about a minute until it’s fragrant and golden.
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I stir in the Cajun seasoning and let it toast for about 30 seconds to release its aroma.
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I add the corn and shrimp to the pot, cooking for 3–4 minutes until the shrimp turn pink and start to curl.
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I pour in the stock and bring it to a gentle simmer over medium-high heat, then lower the heat to medium-low and let it simmer for 10–15 minutes.
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I slowly stir in the cream and let it simmer for another 5 minutes.
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I adjust the seasoning with salt and pepper, ladle it into bowls, and garnish with fresh herbs if I have any on hand.
Servings and timing
This recipe makes 4 bowls.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Storage/reheating
If I have leftovers, I let the bisque cool completely and then store it in an airtight container in the fridge for up to 3 days. To reheat, I warm it over low heat on the stovetop, stirring occasionally. I avoid boiling it again to preserve the creamy texture. I don’t recommend freezing this bisque since the cream can separate when thawed.
FAQs
Can I use frozen shrimp for this bisque?
Yes, I use frozen shrimp all the time. I just thaw and drain them well before cooking to avoid excess moisture.
What kind of corn works best?
I like using fresh corn when it’s in season, but canned or frozen corn works just as well. I just make sure to drain canned corn before adding it in.
Can I make this bisque spicier?
Definitely. I sometimes add an extra pinch of Cajun seasoning or a splash of hot sauce if I want more heat.
What if I don’t have fish stock?
I often use chicken stock instead—it’s just as flavorful and easier to find. Both options work great in this bisque.
Can I make this dairy-free?
Yes, I swap the cream with a dairy-free alternative like coconut milk or unsweetened almond milk, though it changes the flavor slightly.
Can I blend the soup for a smoother texture?
Absolutely. I sometimes blend half of the soup using an immersion blender to make it thicker and creamier, while still keeping some texture from the shrimp and corn.
How do I keep the shrimp from overcooking?
I make sure to cook the shrimp just until they turn pink and start to curl—about 3–4 minutes. Overcooked shrimp can become rubbery.
Can I add other vegetables?
Yes, I sometimes toss in diced bell peppers or celery for extra color and crunch. I sauté them along with the garlic at the beginning.
What cream should I use—heavy or half-and-half?
I prefer heavy cream for a richer texture, but half-and-half works well if I want it a bit lighter.
Is this bisque gluten-free?
Yes, as long as the stock and Cajun seasoning I use are gluten-free, this recipe doesn’t require flour or thickeners.
Conclusion
This Creamy New Orleans Shrimp and Corn Bisque never fails to hit the spot. It’s simple, hearty, and bursting with Southern flavor. Whether I’m looking to warm up on a chilly evening or impress guests with minimal effort, this bisque always comes through. It’s a recipe I turn to again and again for pure comfort in a bowl.
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Creamy New Orleans Shrimp and Corn Bisque That Comforts
- Total Time: 45 minutes
- Yield: 4 bowls
Description
This comforting Southern-style bisque is rich with sweet corn, tender shrimp, and bold Cajun spices — a warm and flavorful bowl that brings the taste of New Orleans to your kitchen.
Ingredients
1 pound shrimp, peeled and deveined
2 cups corn (fresh, canned, or frozen)
2 tablespoons Cajun seasoning (adjust to spice tolerance)
3 cloves garlic, minced
2 tablespoons butter (or olive oil)
1 cup heavy cream or half-and-half
4 cups fish or chicken stock
Salt and pepper to taste
Instructions
In a large pot over medium heat, melt the butter until it begins to bubble.
Add the minced garlic and sauté for about 1 minute, until fragrant and golden.
Stir in Cajun seasoning and cook for 30 seconds, stirring continuously.
Add shrimp and corn to the pot. Cook for 3–4 minutes, until the shrimp turn pink.
Pour in stock and bring to a gentle simmer. Reduce heat and let simmer for 10–15 minutes.
Stir in the cream and simmer for an additional 5 minutes.
Adjust seasoning with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main course
