New Orleans Shrimp and Corn Bisque: A Bowlful of Southern Comfort

If comfort had a zip code, I’m convinced it would be somewhere in Louisiana. And right at the heart of it? New Orleans Shrimp and Corn Bisque. This creamy, dreamy Cajun seafood soup is like a warm hug with a little Southern sass—rich, flavorful, and packed with tender shrimp, sweet corn, and spices that sing in harmony.

It’s a dish that feels equally at home on a cozy weeknight or as the showstopper at a dinner party. The best part? You don’t need to be a French-trained chef to pull it off—just a pot, some fresh ingredients, and a willingness to stir.

I love how this Louisiana-inspired recipe layers flavors: buttery vegetables, fragrant herbs, smoky paprika, and that signature Cajun seasoning. The shrimp stay tender, the corn adds sweetness, and the cream brings it all together in a luxuriously smooth broth. Pair it with crusty bread to soak up every last drop, and you’ve got yourself a meal that could charm even the most skeptical of seafood eaters.

Why You’ll Love This New Orleans Shrimp and Corn Bisque

• Rich, creamy, and full of Southern comfort food vibes.

• Perfect balance of sweet corn and savory shrimp.

• Easy enough for weeknights, fancy enough for guests.

• Customizable spice level—make it mild or give it a fiery Cajun kick.

Ingredients

• 450 g (1 lb) large shrimp, peeled, deveined, chopped

• 160 g (1 cup) fresh or frozen corn kernels

• 28 g (2 tbsp) butter

• 1 medium onion (about 150 g), finely chopped

• 2 celery stalks (about 100 g), finely chopped

• 1 bell pepper (about 120 g), finely chopped

• 12 g (4 cloves) garlic, minced

• 720 ml (3 cups) low-sodium chicken broth

• 240 ml (1 cup) heavy cream

• 240 ml (1 cup) whole milk

• 16 g (2 tbsp) all-purpose flour

• 5 g (1 tsp) Cajun seasoning

• 2.5 g (½ tsp) smoked paprika

• 2.5 g (½ tsp) dried thyme

• 2.5 g (½ tsp) dried oregano

• Salt and black pepper, to taste

• 8 g (2 tbsp) fresh parsley, chopped, for garnish

• 15 ml (1 tbsp) lemon juice, optional

Step-by-Step Directions

1. Prep the ingredients: Chop onion, celery, and bell pepper. Mince garlic. Peel and devein shrimp, then chop into bite-sized pieces.

2. Sauté vegetables: Melt butter in a large pot over medium heat. Add onion, celery, and bell pepper. Cook 5 minutes until softened.

3. Add aromatics: Stir in garlic, Cajun seasoning, paprika, thyme, and oregano. Cook 1 minute until fragrant.

4. Form the roux: Sprinkle flour over vegetables, stirring for 2 minutes to cook out raw flour taste.

5. Add liquids: Slowly pour in chicken broth and whole milk, stirring constantly. Simmer 5–7 minutes until slightly thickened.

6. Add shrimp & corn: Stir in shrimp and corn. Cook 5–7 minutes until shrimp turn opaque and corn is tender.

7. Finish with cream: Pour in heavy cream, simmer 5 more minutes to meld flavors.

8. Season & serve: Taste, adjust with salt, pepper, and optional lemon juice. Garnish with parsley. Serve hot with bread or crackers.

Tips for the Perfect Creamy Shrimp Bisque

• Don’t overcook shrimp: They turn rubbery fast—pull them off the heat as soon as they’re pink and opaque.

• Fresh vs. frozen: Frozen shrimp work beautifully—just thaw and pat dry before cooking.

• Corn sweetness: Fresh summer corn is divine, but frozen works year-round.

• Spice it up: Add a pinch of cayenne or extra Cajun seasoning for more heat.

• Thicker bisque: Let it simmer a few extra minutes after adding the cream.

A Little Story from My Kitchen

I first made this bisque after a trip to New Orleans where I fell in love with the city’s food—bold flavors, rich sauces, and that unmistakable Cajun flair. Back home, I wanted to recreate that magic without a plane ticket. After a few tweaks, this version became a family favorite.

Now, whenever I make it, the smell fills the house and suddenly everyone appears in the kitchen, spoon in hand, “just to taste.” And honestly? That’s exactly the kind of food I love—meals that draw people together before the table’s even set.

What to Serve with Shrimp and Corn Bisque

• Crusty French bread to soak up the creamy broth.

• Simple green salad with lemon vinaigrette for balance.

• Buttered cornbread if you want to double down on the Southern comfort.

• Grilled veggies for a lighter side option.

How to Store

• Refrigerate: Store in an airtight container for up to 3 days.

• Reheat gently: Warm over low heat, adding a splash of broth or milk to loosen if needed.

• Freezing: Cream-based soups can separate when frozen, so if you plan to freeze, do so before adding the cream—then stir in cream when reheating.

FAQs

Can I make this without cream?

Yes—swap in half-and-half or even coconut milk for a dairy-free twist.

What other seafood works in this bisque?

Crab, crawfish, or scallops make delicious variations.

Is Cajun seasoning spicy?

It varies—taste yours first and adjust to your comfort level.

Can I make this ahead?

Yes, but for best texture, add shrimp when reheating rather than the first time around.

This New Orleans Shrimp and Corn Bisque is rich, comforting, and brimming with Louisiana flavor. Whether you’re craving a cozy weeknight dinner or planning a special gathering, it’s a creamy shrimp bisque that’ll transport you straight to the French Quarter—no jazz band required.

Discover more delicious recipes by following me on Facebook and Pinterest.

New Orleans Shrimp and Corn Bisque

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• Author: Amanda Thompson
• Total Time: 45 minutes
• Yield: 4–6 servings 1x

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Description

New Orleans Shrimp and Corn Bisque is a rich, creamy Cajun-inspired soup that blends tender shrimp, sweet corn, and aromatic vegetables in a velvety broth. Infused with Cajun spices, smoked paprika, and fresh herbs, this comforting seafood bisque delivers bold Louisiana flavor perfect for cozy dinners or entertaining guests.

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Ingredients

Scale 1x2x3x

• 1 lb (450 g) large shrimp, peeled, deveined, chopped

• 1 cup (160 g) fresh or frozen corn kernels

• 2 tbsp (28 g) butter

• 1 medium onion (150 g), finely chopped

• 2 celery stalks (100 g), finely chopped

• 1 bell pepper (120 g), finely chopped

• 4 cloves (12 g) garlic, minced

• 3 cups (720 ml) low-sodium chicken broth

• 1 cup (240 ml) heavy cream

• 1 cup (240 ml) whole milk

• 2 tbsp (16 g) all-purpose flour

• 1 tsp (5 g) Cajun seasoning

• ½ tsp (2.5 g) smoked paprika

• ½ tsp (2.5 g) dried thyme

• ½ tsp (2.5 g) dried oregano

• Salt and black pepper, to taste

• 2 tbsp (8 g) fresh parsley, chopped, for garnish

• 1 tbsp (15 ml) lemon juice, optional

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Instructions

• Prep: Chop vegetables, mince garlic, and prepare shrimp.

• Sauté vegetables: Melt butter in a large pot over medium heat. Add onion, celery, and bell pepper. Cook 5 minutes until softened.

• Add aromatics: Stir in garlic, Cajun seasoning, paprika, thyme, and oregano. Cook 1 minute until fragrant.

• Form roux: Sprinkle flour over vegetables and stir for 2 minutes to cook out raw flour taste.

• Add liquids: Slowly pour in chicken broth and milk, stirring constantly. Simmer 5–7 minutes until slightly thickened.

• Add shrimp and corn: Stir in shrimp and corn. Cook 5–7 minutes until shrimp are opaque and corn is tender.

• Finish: Stir in cream and simmer 5 minutes more.

• Season & serve: Taste, adjust seasoning, and add lemon juice if desired. Garnish with parsley and serve hot with bread or crackers.

Notes

Avoid overcooking shrimp to keep them tender.

Frozen shrimp work well—just thaw and pat dry first.

Add cayenne pepper or more Cajun seasoning for extra heat.

For a thicker bisque, simmer longer after adding cream.

To freeze, prepare without cream and add cream after reheating.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Cajun / Southern