There’s something magical about a bowl of shrimp and corn bisque—it’s warm, creamy, and bursting with flavor. This classic New Orleans recipe brings together fresh shrimp, sweet corn, and the of Cajun cooking (onion, bell pepper, and celery) into one comforting, irresistible dish. Whether you’re looking to impress guests or just treat yourself, this bisque delivers all the charm of the bayou in every spoonful. Plus, it’s surprisingly simple to make, even if you’re new to cooking Cajun-style dishes.

New Orleans Shrimp And Corn Bisqu Recipe

A warm memory of shrimp bisque on a chilly evening

I’ll never forget the first time I had a bowl of shrimp and corn bisque while visiting New Orleans. It was a crisp, breezy evening during Mardi Gras, and my friends and I had spent the day walking through the colorful streets, soaking in the music and magic of the city. Just as the sun dipped below the horizon, we ducked into a small, family-run restaurant that smelled of butter, spices, and something rich and comforting bubbling away in the kitchen. The bisque that arrived at our table was creamy perfection, with tender shrimp and bursts of sweetness from fresh corn. It warmed me from the inside out, and ever since, I’ve been chasing that flavor. This recipe is my way of recreating that unforgettable experience at home.

A quick look at the history of bisque

The word “bisque” originates from French cuisine, traditionally referring to a smooth, creamy soup made from crustaceans like shrimp, crab, or lobster. New Orleans gave this classic dish its own spin, infusing it with local flavors like Cajun seasoning, fresh Gulf shrimp, and sweet corn. addition (onion, bell pepper, and celery) anchors the bisque firmly in its Louisiana roots, creating a dish that’s both hearty and luxurious. Over time, this variation has become a favorite in homes and restaurants alike, proving that a touch of Cajun magic makes everything better.

Let’s talk ingredients: shrimp, corn, and a whole lot of love

The beauty of this bisque lies in its simplicity, but the ingredients you choose can make a big difference. Here’s what to look for:

Shrimp: Medium raw shrimp (41/50 size) work perfectly here, giving you tender, juicy bites throughout the bisque. Fresh or frozen shrimp both work—just make sure to peel and devein them. If you’re out of shrimp, scallops or crab can be a fun twist.
Corn: Fresh corn cut straight off the cob is ideal for that pop of sweetness, but frozen or canned corn works when fresh isn’t available. If using frozen, let it thaw slightly before adding it in.
Cajun seasoning: This is where the flavor magic happens. If you don’t have Cajun seasoning, you can substitute with a mix of paprika, garlic powder, onion powder, cayenne, and thyme. Go easy on the cayenne if you’re sensitive to heat!
Vegetables: onion, bell pepper, and celery forms the aromatic base. Any color of bell pepper will do, though red or yellow adds a touch of sweetness.
Heavy cream: This gives the bisque its luxurious texture. For a lighter option, you can swap it for half-and-half, though the soup will be less rich.
Shrimp stock: If you don’t have shrimp stock, chicken or vegetable stock works in a pinch. You can even make your own shrimp stock by simmering the shells with water, onion, and bay leaves.

Kitchen gear: What you need (and what you can skip)

The tools for this recipe are pretty straightforward—no need for fancy equipment!

A heavy-bottomed pot: A large Dutch oven or stockpot works perfectly for sautéing the vegetables, making the roux, and simmering the bisque.
A sharp knife and cutting board: You’ll need these to chop all the vegetables and herbs.
A whisk: Essential for incorporating the stock into the roux without lumps. If you don’t have a whisk, a wooden spoon works, but it takes a bit more effort.
A ladle: For serving up the bisque in style.
Shrimp deveiner (optional): If peeling and deveining shrimp feels like a chore, this tool can save you some time.

No immersion blender is needed here—the bisque is intentionally chunky, with bits of shrimp and corn adding texture.

Step-by-step: My foolproof method for a perfect bisque

Here’s how to bring this New Orleans shrimp and corn bisque to life:

Prep everything first: Trust me, having all your ingredients chopped, peeled, and measured makes this process so much smoother. It’s also a great time to season your shrimp with Cajun seasoning and stash them in the fridge.
Sauté the vegetables: Heat your pot over medium-low heat and toss in the onion, bell pepper, and celery. Cook them slowly for about 5 minutes until they’re softened and fragrant. Stir in the garlic and let it cook for just a minute—you don’t want it to burn.
Deglaze the pot: Pour in the sherry (or a splash of stock if you’re skipping alcohol) to lift all those delicious browned bits off the bottom of the pot. Simmer for a minute to let the liquid reduce.
Make the roux: Melt the butter right in the pot with the vegetables, then sprinkle the flour over the top. Stir constantly for about 5 minutes, letting the mixture turn golden and thick.
Add the liquids and simmer: Slowly whisk in the shrimp stock, followed by water. Stir until smooth, then add half of the parsley and green onions. Simmer the soup uncovered for about 20 minutes, skimming off any foam.
Cook the shrimp and corn: Toss in the seasoned shrimp, corn, and warmed cream. Let everything simmer gently for 5 more minutes until the shrimp are pink and tender. Stir in the rest of the parsley and green onions or save them for garnish.
Taste and adjust: Don’t forget this step! Add salt, black pepper, or extra Cajun seasoning until the flavors sing.

Variations to make it your own

Vegetarian version: Swap the shrimp for diced potatoes and use vegetable stock. Add a pinch of smoked paprika for depth.
Spicier bisque: Double the Cajun seasoning or toss in a diced jalapeño with the vegetables.
Seafood medley: Mix things up with a combination of shrimp, crabmeat, or even scallops.
Low-carb option: Skip the flour and thicken the soup with puréed cauliflower instead.
Seasonal twist: Try roasted butternut squash or sweet potatoes in the fall for a heartier vibe.

How to serve and present your bisque

For a stunning presentation, ladle the bisque into wide, shallow bowls and top each serving with a sprinkle of chopped parsley and green onions. A drizzle of olive oil or a swirl of heavy cream makes it look extra fancy. Pair it with crusty French bread for dipping or serve alongside a simple green salad to round out the meal.

Drink pairings to consider

A light, refreshing drink works best with this rich bisque. I love a tall glass of iced tea with lemon or a sparkling citrus water. For something cozier, try a hot mug of herbal tea with hints of lemon or ginger. If you’re in the mood for a little sweetness, a glass of cold, fresh-squeezed lemonade is a fantastic match.

Storage and reheating tips

Leftovers? Lucky you! Store the bisque in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, stirring often, to avoid curdling the cream. If the soup thickens too much in the fridge, just add a splash of water or stock to loosen it up.

Adjusting for different serving sizes

This recipe makes about 6 servings, but it’s easy to scale. For a smaller batch, halve all the ingredients (but keep the seasoning to taste). For a crowd, double the recipe, but use a larger pot and give the soup a bit more time to simmer so all the flavors meld.

Encouragement to give it a try

This New Orleans shrimp and corn bisque is truly a little bowl of Louisiana comfort. It’s creamy, flavorful, and surprisingly easy to make. Whether you’re hosting friends, treating your family, or just indulging yourself, this dish is a surefire way to bring warmth and joy to the table. Don’t be afraid to tweak it to your taste—you might just stumble upon your own signature version.

FAQs about shrimp and corn bisque

1. Can I use pre-cooked shrimp?
Yes, but add them at the very end so they don’t overcook and turn rubbery. Just heat them through.

2. What if I don’t have fresh corn?
Frozen or canned corn works just fine. If using canned, drain it well before adding it to the soup.

3. How do I make shrimp stock?
Simmer shrimp shells with water, onion, garlic, and bay leaves for about 20 minutes. Strain and use.

4. Can I freeze the bisque?
Cream-based soups don’t freeze well—they tend to separate when reheated. If you want to freeze it, do so before adding the cream, then stir in the cream when reheating.

5. What’s the best way to thicken the bisque?
The roux in the recipe does the job, but if it’s still too thin, let it simmer a bit longer or add a slurry of cornstarch and water.