How To Make The Most Delicious New Orleans Shrimp and Corn Bisque

Introduction

New Orleans Shrimp and Corn Bisque is more than just a soup—it’s a bowlful of Southern hospitality, bursting with Gulf shrimp, fresh sweet corn, and that unmistakable Creole flair. If you’re craving something warm, creamy, and comforting with a little Louisiana soul, you’re in the right place!

Here at Recipes Tasteful, we’re passionate about bringing authentic, flavor-packed dishes from our kitchen to yours. Our story started in a cozy New Orleans home, where every family gathering centered around big pots, bold flavors, and a love of sharing recipes passed down through generations. Our About page is a tribute to those traditions—and to our community of food lovers who want to bring a taste of NOLA to their own tables.

Whether you’re a seasoned cook or a weekend kitchen adventurer, this recipe is for you. In this ultimate guide, you’ll find a step-by-step method for creating the creamiest, most delicious New Orleans Shrimp and Corn Bisque ever. Plus, you’ll discover pro tips, easy variations, the story behind the dish, and answers to all your bisque-related questions.

Ready to stir up something unforgettable? Let’s dive into the flavors of New Orleans!

The Story Behind the Famous New Orleans Shrimp Dishes

New Orleans isn’t just a city; it’s a living, breathing celebration of culture, music, and—most importantly—food! The Crescent City is famous for its legendary dishes, but nothing quite captures its spirit like a bowl of New Orleans Shrimp and Corn Bisque. This iconic recipe represents everything we love about Southern cooking: bold flavors, fresh ingredients, and that unmistakable Creole-Cajun flair.

New Orleans Shrimp and Corn Bisque is more than just a soup; it’s a taste of the city’s history. From spicy shrimp Creole to saucy barbecued shrimp and the creamy perfection of New Orleans Shrimp and Corn Bisque, locals have a knack for turning humble ingredients into unforgettable meals. It’s not uncommon to see New Orleans Shrimp and Corn Bisque served at Mardi Gras feasts, backyard boils, cozy Sunday suppers, or even as the highlight of a family reunion.

What’s the secret? It starts with the Gulf of Mexico, just a stone’s throw away, supplying plump, sweet shrimp fresh off the boat—the key star in New Orleans Shrimp and Corn Bisque. Walk through any historic neighborhood and you’ll spot bustling seafood markets selling the very shrimp that make every New Orleans Shrimp and Corn Bisque so flavorful. Generations of Cajun and Creole families have perfected the art of seasoning, simmering, and celebrating with shrimp, especially in classic dishes like New Orleans Shrimp and Corn Bisque.

And when it comes to comfort food, nothing tops a steaming bowl of New Orleans Shrimp and Corn Bisque. This dish is pure Louisiana magic—rich, creamy, and loaded with sweet shrimp and fresh corn. Whether you’re preparing New Orleans Shrimp and Corn Bisque for festive gatherings or a quiet evening in, every spoonful is a tribute to New Orleans’ vibrant food scene.

The beauty of New Orleans Shrimp and Corn Bisque lies in its ability to bring people together. It’s a dish that tells a story, blending old-world French influences with Creole tradition and the freshest Gulf seafood. If you ask any local chef or home cook, they’ll tell you that making a proper New Orleans Shrimp and Corn Bisque means honoring generations of flavor, love, and celebration.

What Makes a Bisque? The Secret to Creamy Soups

So, what exactly is a bisque, and why is New Orleans Shrimp and Corn Bisque so special? The answer is all about texture and taste. A bisque is a classic French soup known for its creamy, velvety finish and deeply layered flavors. Traditionally, bisques were made with shellfish like lobster, crab, or shrimp—just like our New Orleans Shrimp and Corn Bisque.

What sets New Orleans Shrimp and Corn Bisque apart is the careful process of extracting every ounce of flavor from its main ingredients. The foundation of any great New Orleans Shrimp and Corn Bisque is a rich stock, often made by simmering shrimp shells or seafood scraps. This liquid gold is then thickened with a roux (a mixture of butter and flour), finished with heavy cream, and seasoned to perfection. The result is a soup that’s both luxurious and soul-warming, with a texture that’s smooth enough to feel almost decadent—just what you want in the perfect New Orleans Shrimp and Corn Bisque.

And don’t forget the magic of layering. Sautéed aromatics, deglazing with sherry, and building depth with fresh vegetables all make New Orleans Shrimp and Corn Bisque stand out from ordinary soups. It’s the layering of flavors that turns a simple recipe into the unforgettable experience that is New Orleans Shrimp and Corn Bisque.

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How To Make The Most Delicious New Orleans Shrimp and Corn Bisque

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• Author: Olivia
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Low Lactose

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Description

A rich and creamy New Orleans Shrimp and Corn Bisque made with plump shrimp, sweet corn, smoky paprika, and a savory cream base. This comforting Southern dish is perfect for festive gatherings or cozy dinners.

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Ingredients

• 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
• 1/2 cup diced bell pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 2 green onions, chopped (for garnish)
• Fresh parsley, chopped (for garnish)

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Instructions

1. Melt butter in a large saucepan over medium heat.
2. Add chopped onion and diced bell pepper; sauté for about 5 minutes until softened.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Sprinkle flour over the vegetables and whisk constantly for 2–3 minutes to form a roux.
5. Gradually pour in the broth, whisking to avoid lumps, and bring to a simmer.
6. Add corn, smoked paprika, cayenne pepper (if using), salt, and black pepper.
7. Simmer for 10–15 minutes until the corn is tender and the soup is slightly thickened.
8. Stir in heavy cream and shrimp; cook for 3–5 minutes, or until the shrimp turn pink and are fully cooked.
9. Taste and adjust seasoning as needed.
10. Garnish with chopped green onions and parsley before serving.

Notes

• You can substitute frozen shrimp—just thaw and drain before use.
• This bisque can be made a day ahead; refrigerate and reheat gently before serving.
• Ricotta cheese or Greek yogurt can be used in place of heavy cream for a lighter version.

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

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 6g
• Sodium: 890mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 195mg

Key Ingredients in Bisque: The Heart of Flavor

The beauty of New Orleans Shrimp and Corn Bisque is how it brings together simple, high-quality ingredients into something extraordinary. Here’s what you’ll find in every great New Orleans Shrimp and Corn Bisque:

• Shrimp: Fresh or frozen, peeled and deveined. Gulf shrimp are a must for true New Orleans Shrimp and Corn Bisque flavor.
• Corn: Sweet, juicy kernels cut right off the cob for that signature crunch and sweetness. The fresh corn flavor in New Orleans Shrimp and Corn Bisque can’t be beat.
• Aromatics: Onion, celery, and bell pepper (the holy trinity of Cajun cuisine) plus garlic for extra depth. Every New Orleans Shrimp and Corn Bisque recipe starts with this classic combination.
• Butter and Roux: Butter forms the base, and flour thickens the soup to perfection—creating that signature creamy consistency in New Orleans Shrimp and Corn Bisque.
• Sherry Cooking Wine: Adds complexity and brings out the sweetness of the corn and shrimp, elevating your New Orleans Shrimp and Corn Bisque.
• Stock: Shrimp, seafood, chicken, or vegetable stock provides a savory backbone. The depth of stock is what separates great New Orleans Shrimp and Corn Bisque from the rest.
• Cream: Heavy cream gives that irresistible silky texture that makes New Orleans Shrimp and Corn Bisque so craveable.
• Seasonings: Cajun or Creole seasoning, salt, pepper, fresh parsley, and green onions give New Orleans Shrimp and Corn Bisque its signature kick.
• Bacon: Because everything’s better with bacon, especially New Orleans Shrimp and Corn Bisque!

Each ingredient has its purpose, creating layers of flavor and a bisque that tastes like it took all day to make—even if it didn’t. Every bowl of New Orleans Shrimp and Corn Bisque is a celebration of simplicity and quality.

The Difference: Corn Bisque vs. Corn Chowder

It’s a common question—what’s the difference between a bisque and a chowder, especially when corn is the star of both? When you compare New Orleans Shrimp and Corn Bisque with other soups, it’s clear the experience is unique.

• Corn Bisque: Smooth, silky, and luxuriously creamy. Bisques are blended to achieve a fine texture, with cream added for extra richness. The focus in New Orleans Shrimp and Corn Bisque is on seafood (like shrimp) and subtle, balanced flavors.
• Corn Chowder: Thicker and chunkier, often packed with potatoes, bacon, and sometimes cheese. Chowders have a heartier feel, with larger pieces of vegetables and meat. They’re usually less creamy and more rustic, whereas New Orleans Shrimp and Corn Bisque is about elegance and refinement.

Both are delicious, but if you’re craving that elegant, melt-in-your-mouth experience, New Orleans Shrimp and Corn Bisque is the way to go! The creamy finish, the gentle spice, the sweet corn, and the fresh Gulf shrimp all make New Orleans Shrimp and Corn Bisque an absolute standout.

Whether you’re preparing New Orleans Shrimp and Corn Bisque for the first time or you’ve made it a hundred times, every bowl is a tribute to Southern tradition, family gatherings, and the rich flavors of Louisiana. For those who love comfort food with a gourmet twist, New Orleans Shrimp and Corn Bisque is truly unbeatable.

Why Use Fresh Louisiana Shrimp?

When it comes to authentic New Orleans Shrimp and Corn Bisque, nothing beats the sweet, briny flavor of fresh Louisiana shrimp. If you’ve ever visited the Gulf Coast, you know the difference immediately—shrimp pulled straight from the local waters are plump, juicy, and taste like the ocean itself. That’s why New Orleans chefs and home cooks are picky about their seafood!

Using Gulf shrimp isn’t just about tradition—it’s about elevating every bite. Their freshness means they cook up tender, not rubbery, and bring a subtle sweetness that complements the corn and cream. Frozen shrimp will work in a pinch (just make sure they’re high quality and fully thawed), but if you can find wild-caught or fresh-from-the-boat shrimp, your bisque will reach another level. Plus, supporting local fisheries keeps the spirit of New Orleans cooking alive.

Gathering Your Ingredients: What You’ll Need

Here’s your complete shopping list for the ultimate New Orleans Shrimp and Corn Bisque. Each ingredient plays a key role in building depth and flavor:

• 1 medium yellow onion (about 1 cup, finely chopped)
• ½ bell pepper (any color, about ½ cup, chopped)
• 2 stalks celery (about ½ cup, chopped)
• 4 cloves garlic (minced)
• ¼ cup sherry cooking wine (for deglazing and flavor)
• 8 tablespoons butter (1 stick, or ½ cup)
• ½ cup all-purpose flour
• 4 cups shrimp stock (or chicken, vegetable, or seafood stock)
• 1 ½ cups water
• 2–4 green onions (about ½ cup, chopped)
• 1 bunch fresh parsley (about ¼ cup, chopped)
• 1 ½ pounds medium raw shrimp (41/50 size, peeled and deveined)
• 1 tablespoon Cajun seasoning (or to taste)
• 4 ears of corn (2–3 cups of fresh kernels, cut off the cob)
• 2 cups heavy cream (warmed)
• Salt, black pepper, or extra Cajun seasoning to taste
• Optional: 4–6 slices of bacon (chopped, for added smoky flavor)

Each item adds its own magic. The trinity (onion, celery, bell pepper) is the flavor base of so many Creole and Cajun recipes, while the sherry and cream bring out the elegance that makes this bisque truly special.

Tips for Picking the Best Corn and Shrimp

• Corn: Fresh is best! Look for firm, plump kernels and bright green husks. If using frozen, thaw and drain well.
• Shrimp: Go for wild-caught Gulf shrimp if available. Smell for freshness—shrimp should have a clean, briny scent, never fishy or ammonia-like.
• Seasonings: Use your favorite Cajun or Creole blend, or mix your own for custom heat and flavor.
• Stock: Homemade shrimp stock will give the deepest flavor, but a high-quality store-bought option or seafood bouillon works too.

Prepping the Vegetables and Shrimp

Get your mise en place ready—prepping ahead makes the cooking process smooth and stress-free!

1. Chop the Vegetables: Finely dice onion, bell pepper, celery, green onions, and parsley. The smaller the chop, the more evenly they’ll melt into the bisque.
2. Prep the Corn: Remove the husks and silk, then slice the kernels off the cob. Use the back of your knife to scrape any remaining “milk” from the cob for added sweetness.
3. Prepare the Shrimp: Peel, devein, and pat dry. Season evenly with Cajun seasoning and refrigerate until ready to use—this lets the flavors soak in.
4. Chop the Bacon (if using): Small pieces crisp up perfectly and blend into the soup.

Now you’re set to start cooking—every step from here is about building flavor on top of flavor!

Step-by-Step: How to Make New Orleans Shrimp and Corn Bisque

Ready to turn those fresh ingredients into a bowl of Creole comfort? Making New Orleans Shrimp and Corn Bisque is a rewarding process with layers of flavor at every stage. Follow this step-by-step guide, and you’ll see why this soup is a beloved classic in Louisiana homes.

Prepping the Vegetables and Shrimp

Before you start, make sure you’ve followed all the ingredient prepping tips above. Everything should be chopped, measured, and shrimp seasoned and chilled. This makes cooking smooth and stress-free.

1. Chop and Organize: Keep onions, bell pepper, celery, and garlic in one bowl—they’ll go in together. Keep green onions and parsley separate, as you’ll use them in two different stages.
2. Pat Dry the Shrimp: Moisture is the enemy of a good sear, so pat the shrimp dry before seasoning with Cajun spice. Place them in the fridge until needed for the final cooking step.

If you want more tips on prepping vegetables for Cajun recipes, check out our guide to the Cajun Holy Trinity.

Building Layers of Flavor: Sautéing, Deglazing, and Making the Roux

1. Crisp the Bacon (if using):
In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat for about 8 minutes, stirring occasionally, until it starts to crisp. Remove excess grease, leaving about 1 tablespoon for flavor.

2. Sauté the Vegetables:
Reduce heat to medium-low. Add chopped onion, bell pepper, and celery to the pot with the bacon. Sauté for about 5 minutes until the vegetables are soft and fragrant. Toss in minced garlic and cook for 1 more minute, stirring constantly.

3. Deglaze the Pot:
Pour in the sherry cooking wine to deglaze, scraping up any delicious browned bits (fond) from the bottom. Let it simmer for 1–2 minutes so the alcohol cooks off—this step adds an amazing depth of flavor!

4. Create the Roux:
Add butter to the pot and let it melt completely. Sprinkle the flour over the mixture and stir well, cooking for about 5 minutes. The roux should darken slightly and take on a nutty aroma. This is the secret to that thick, creamy bisque base.

Simmering, Finishing, and Serving

5. Simmer the Base:
Slowly whisk in the shrimp stock, adding a bit at a time to prevent lumps. Pour in the water and half of the green onions and parsley. Stir to combine. Bring the mixture to a boil, then reduce to a low simmer. Cook uncovered for 20 minutes, skimming off any foam or excess fat that rises to the top. Stir occasionally to keep the bottom from sticking.

6. Add the Shrimp, Corn, and Cream:
Add the seasoned raw shrimp, fresh corn kernels, and warmed heavy cream. Toss in the remaining parsley and green onions (or save them for garnish). Bring the pot back to a simmer and cook for 5 minutes, or until the shrimp turn pink and are just cooked through.
For a guide on using local seafood, check out our Seafood Cooking Basics.

7. Season and Serve:
Taste and adjust the seasoning with salt, black pepper, or more Cajun seasoning if desired. Ladle hot bisque into bowls and garnish with extra green onions or parsley for that classic NOLA touch.

Troubleshooting and Quick Tips

• Bisque Too Thick? Add a splash of stock or cream to thin it out.
• Too Thin? Let it simmer uncovered a few more minutes, stirring frequently.
• Leftover shrimp shells? Use them to make a homemade stock for your next batch—learn how in our Homemade Shrimp Stock Recipe.

This is how you create an authentic, restaurant-quality New Orleans Shrimp and Corn Bisque right in your own kitchen!

Pro Tips: Secrets from New Orleans Kitchens

Want to cook like a NOLA chef? These insider tips will help you elevate your bisque:

• Use shrimp shells for stock: Don’t toss your shells! Simmering them with water and aromatics gives your bisque a deeper, richer base.
• Watch your roux color: The darker your roux, the more complex the flavor—but don’t burn it. Aim for a golden-brown hue.
• Low and slow simmer: Gentle heat keeps flavors balanced and prevents cream from curdling.
• Finish with fresh herbs: Parsley and green onions stirred in at the end brighten every spoonful.

These techniques are widely used; even CookingFlash praises the “rich, velvety” texture achieved by layering flavors and using seafood shells in their Creamy Crab and Shrimp Seafood Bisque cookingflash.com

What to Serve with Shrimp and Corn Bisque?

Pairing is everything. Here are ideal companions for your bisque:

• Crusty French bread or garlic baguette to soak up every drop.
• Light green salad dressed in citrus vinaigrette for a fresh contrast.
• Wine pairing: Try an unoaked Chardonnay or a crisp Sauvignon Blanc.
• Elegant sides: Roasted asparagus or sautéed green beans.

Make It Your Own: Variations & Substitutions

Feel free to add a personal twist:

• Swap shrimp with crab, lobster, or a mix—just like the combo used in CookingFlash’s seafood bisque cookingflash.com.
• Go dairy-free: Use coconut milk or almond cream for a lighter, vegan-friendly option.
• Spice it up: Add smoked paprika, cayenne pepper, or hot sauce.
• Vegetarian version: Keep the corn and cream, but use extra veggies and omit seafood.

Need more serving ideas, like adding fresh herbs or creative garnishes? Check out HomeasyRecipes—they offer versatile tips for elevating soups, salads, and sides at HomeasyRecipes cookingflash.com.

Storing and Reheating Bisque: Keeping It Fresh

No one wants to waste delicious bisque, so here’s how to store and reheat it without losing flavor or texture:

• Refrigeration: Let bisque cool to room temperature (~15 minutes), then transfer to airtight containers. It stays fresh in the fridge for up to 3–4 days.
• Freezing: Use freezer-safe jars or bags, leaving headspace for expansion. Freeze for up to 3 months.
• Reheating on the Stovetop: Warm gently over low heat, stirring constantly. Add a splash of stock or cream if it becomes too thick.
• Microwave Option: Heat in short intervals (30–45 seconds), stirring in between. Avoid overheating to prevent curdling.
• Best Tip: Always reheat slowly—high heat ruins the creamy texture. CookingFlash confirms gentle reheating preserves “rich consistency and flavor balance”

Conclusion: Bringing New Orleans to Your Kitchen

There you have it—a complete recipe and guide for creating the most delicious New Orleans Shrimp and Corn Bisque you’ll ever taste. From Gulf shrimp and fresh corn to homemade stock and perfectly browned roux, this bisque is a celebration of flavor and tradition. Whether it’s a cozy family dinner or a special gathering, this dish brings warmth, elegance, and Louisiana soul to the table.

Feel free to customize it with substitutions, add your own twist, and don’t forget to share what you create!
Booyah—this is what comfort cooking is all about.

Frequently Asked Questions: New Orleans Shrimp and Corn Bisque