How do I make the bisque dairy-free?

Substitute heavy cream with coconut milk or almond-based cream . While the texture might change slightly, you’ll still get a delicious, creamy result.

Can I use frozen shrimp or corn?

Yes! Use thawed, high-quality frozen shrimp and corn if fresh isn’t available. Just make sure to pat shrimp dry before seasoning and drain corn well to prevent excess water.

What to serve with shrimp and corn bisque?

Classic pairings include crusty French bread , garlic baguette , oyster crackers , or a light green salad with citrus vinaigrette. Wine lovers might opt for an unoaked Chardonnay or crisp Sauvignon Blanc.

What is the difference between corn bisque and corn chowder?

A corn bisque is a smooth, creamy soup—sometimes lightly pureed—with a silky consistency and heavy cream finish. Corn chowder is chunkier, heartier, and often contains potatoes or cheese, giving it a more rustic feel.

What is the key ingredient in bisque?

The essential ingredient in any bisque is cream , which gives it its signature velvety texture. Equally crucial is seafood stock , often made from shells or trimmings, which provides the rich flavor base.

What is the famous New Orleans shrimp dish?

While gumbo and Creole shrimp scampi are legendary, the New Orleans Shrimp and Corn Bisque stands out for its creamy texture and comfort-food appeal. It combines Gulf shrimp and sweet corn in a soul-warming, Creole-inspired soup perfect for any occasion.

New Orleans Shrimp and Corn Bisque: Most Delicious Recipe

Name: How To Make The Most Delicious New Orleans Shrimp and Corn Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Cajun/Creole
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)

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.

Ingredients

Scale

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

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