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New Orleans Shrimp and Corn Bisque

A rich, creamy, and gently spiced Southern soup loaded with sweet yellow corn kernels and tender, juicy shrimp, finished with authentic Cajun seasoning.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Appetizer, Main Course, Soup
Cuisine: American, Cajun, Southern
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 4 tbsp unsalted butter
  • 1 medium yellow onion finely diced
  • 1 medium green bell pepper finely diced
  • 2 stalks celery finely diced
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
Broth & Seafood
  • 3 cups seafood stock or chicken broth
  • 1.5 cups heavy whipping cream
  • 16 oz frozen sweet corn or fresh kernels
  • 1 tbsp Cajun or Creole seasoning adjust to taste
  • 1 tsp dried thyme
  • 1 lb large raw shrimp peeled, deveined, tails removed
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Dutch Oven or Heavy Pot
  • Whisk
  • Ladle

Method
 

  1. Melt butter in a large pot over medium heat. Add the diced onion, bell pepper, and celery. Sauté for 6-8 minutes until soft. Add minced garlic and cook for 1 minute.
  2. Sprinkle the flour over the vegetables and stir continuously for 2 minutes to cook the flour and create a roux.
  3. Slowly whisk in the seafood stock, ensuring no lumps remain. Then, slowly whisk in the heavy whipping cream.
  4. Stir in the sweet corn, Cajun seasoning, and dried thyme. Bring to a gentle simmer (do not boil). Reduce heat to low, cover, and simmer for 15 minutes.
  5. Uncover the pot and taste for salt and pepper. Gently stir in the raw shrimp. Simmer for 4-5 minutes, just until the shrimp turn pink and opaque. Do not overcook.
  6. Remove from heat immediately. Ladle into bowls and garnish with fresh parsley and a dusting of paprika or Cajun seasoning.

Notes

Keep the heat at a gentle simmer once the cream is added; boiling can cause the soup to separate. Serve with a crusty baguette!