Description
New Orleans Shrimp and Corn Bisque is a creamy, flavorful soup that combines sweet corn, tender shrimp, and bold Cajun spices in a velvety broth. It’s a comforting, Southern-inspired dish perfect for cozy meals or entertaining guests.
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 2 cups corn (fresh, frozen, or canned)
- 1 small onion, finely chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken or seafood broth
- 1 cup heavy cream
- 1 tbsp Cajun seasoning
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 tbsp chopped green onions (optional, for garnish)
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Melt butter in a large pot over medium heat. Sauté onion and celery until soft and translucent, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in flour to form a light roux. Cook for 2 minutes, stirring constantly, until golden.
- Gradually whisk in broth until smooth and lump-free.
- Add corn, Cajun seasoning, paprika, salt, and pepper. Bring to a gentle simmer.
- Stir in cream and let the bisque simmer on low for 10–15 minutes to thicken and develop flavor.
- Add shrimp and simmer for 3–5 minutes until pink and cooked through.
- Garnish with green onions and parsley before serving.
Notes
- Blend part of the soup before adding shrimp for a smoother texture.
- Add diced tomatoes, bell peppers, or white wine for extra depth.
- Increase spice with cayenne pepper or hot sauce.
- Stretch with cooked rice or diced potatoes.
- Use dairy-free butter and coconut or oat cream for a dairy-free version.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 310
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 140mg
