New Orleans Shrimp and Corn Bisque

New Orleans Shrimp and Corn Bisque is a rich, velvety soup that brings bold Louisiana flavors to the table in every spoonful. I love how the sweetness of corn blends with tender shrimp and a creamy, Cajun-spiced broth. It’s warm, comforting, and packed with soul—just the way I like my Southern-inspired cooking.

Why You’ll Love This Recipe

I love this bisque for its perfect balance of heat, creaminess, and sweet corn flavor. The shrimp give it a seafood richness, while the Cajun seasoning and aromatics create layers of depth. It’s easy to make with pantry staples and fresh ingredients, and it’s fancy enough to serve at a dinner party but simple enough for a cozy night in. Every bowl feels like a hug from New Orleans.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Raw shrimp, peeled and deveined

• Corn (fresh, canned, or frozen)

• Onion, finely chopped

• Celery, chopped

• Garlic, minced

• Butter

• All-purpose flour

• Heavy cream

• Chicken or seafood broth

• Cajun seasoning

• Paprika

• Salt and pepper

• Green onions and fresh parsley (optional, for garnish)

directions

1. I start by melting butter in a large pot over medium heat, then sauté the onion and celery until soft and translucent.

2. I stir in the garlic and cook for another minute, just until fragrant.

3. I sprinkle in the flour and stir constantly to create a light roux, cooking for about 2 minutes until it starts to turn golden.

4. I slowly whisk in the broth, making sure to dissolve the roux and create a smooth base.

5. I add the corn, Cajun seasoning, paprika, salt, and pepper, then bring the mixture to a gentle simmer.

6. I stir in the cream and let the bisque cook on low for 10–15 minutes to thicken and develop flavor.

7. I add the shrimp last, simmering for 3–5 minutes until they’re pink and fully cooked.

8. I finish with a sprinkle of green onions and parsley before serving.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I blend part of the soup before adding the shrimp for a creamier texture with a few whole corn kernels for contrast. I’ve also added diced tomatoes, bell peppers, or even a splash of white wine for extra depth. If I want it spicier, I throw in a pinch of cayenne or hot sauce. And when I want to stretch it further, I add some cooked rice or diced potatoes.

storage/reheating

I store leftovers in the fridge for up to 3 days in an airtight container. When I reheat it, I warm it gently on the stovetop over medium-low heat to keep the shrimp tender and the cream from separating. If it thickens too much in the fridge, I add a little broth or milk to loosen it back up.

FAQs

Can I use pre-cooked shrimp?

Yes, I can. I just stir them in at the very end and warm them through to avoid overcooking.

Is this bisque very spicy?

The spice level depends on the Cajun seasoning I use. I start light and adjust to taste if I prefer less heat.

Can I freeze this bisque?

I don’t recommend freezing it due to the cream—it can separate and affect the texture. It’s best enjoyed fresh or refrigerated for a few days.

What’s the best type of corn to use?

I like fresh corn off the cob for peak flavor, but frozen or canned works perfectly if I’m in a hurry.

Can I make this dairy-free?

Yes, I can substitute the butter and cream with dairy-free alternatives like plant-based butter and coconut milk or oat cream. The flavor will change slightly but still be delicious.

Conclusion

New Orleans Shrimp and Corn Bisque is a soulful, creamy soup that brings Southern charm and flavor to every bite. I love how easy it is to make, and the combination of shrimp, corn, and Cajun spices makes it irresistible. Whether I’m serving it with crusty bread or just a spoon, it’s a dish that always satisfies and warms me from the inside out.