If you’re craving the soulful flavors of Louisiana in a bowl, you can’t go wrong with New Orleans Shrimp and Corn Bisque. This hearty and creamy seafood soup combines plump shrimp, sweet corn, and a signature blend of Cajun spices to create a spoonful of pure comfort. Whether you’re prepping for a cozy weeknight dinner or looking for a dish to wow your guests, this bisque brings bayou charm and just enough heat to keep things interesting. Every bite carries the essence of New Orleans, making it a true southern classic that takes you straight to the French Quarter without leaving your kitchen.

Ingredients You’ll Need

New Orleans Shrimp and Corn Bisque Recipe - Recipe Image

Ingredients You’ll Need

The magic of New Orleans Shrimp and Corn Bisque lies in its straightforward ingredient list, where every item plays a starring role. From sweet corn to tender shrimp and bold Cajun spices, each addition brings something special to the table—flavor, color, or irresistible texture.

Fresh Shrimp: Brings a light, oceanic sweetness to the bisque, so use the freshest you can find for best flavor.
Sweet Corn: Adds bursts of juicy sweetness and delightful texture; frozen works in a pinch but fresh corn elevates the soup.
Cajun Spices (Smoked Paprika, Cayenne, Thyme): The smoky heat and earthy herbs define the signature heartiness and a touch of New Orleans flair.
Heavy Cream: This is what makes the bisque sumptuously smooth and indulgent, balancing the spice beautifully.
Worcestershire Sauce: Don’t skip it—this secret ingredient deepens the savory, umami notes in every bite.
Butter & Olive Oil: The dynamic duo for sautéing, adding both flavor and the right texture to your aromatics.
Onion & Bell Pepper: The classic start to any good Creole soup, providing sweetness, color, and base flavor.
Garlic: Aromatic and punchy, just a couple of cloves will make the bisque come alive.
All-purpose Flour: It’s the thickener, working with the butter to create a roux and give the bisque its signature body.
Seafood or Chicken Broth: Adds depth; if you have homemade stock, use it for extra savoriness.
Salt & Black Pepper: For seasoning, letting the other flavors shine without overpowering.
Hot Sauce (Optional): Great for a kick of heat if you want to jazz things up!
Green Onions & Fresh Parsley: The finishing touch for a fresh pop of color and a little bite on top.

How to Make New Orleans Shrimp and Corn Bisque

Step 1: Sauté Aromatics

In a large pot set over medium heat, melt the butter with olive oil. Add your finely chopped onion and diced bell pepper, then sauté until the vegetables are soft and fragrant, about 5 minutes. This step lays the foundation for building layers of flavor, so take your time and enjoy the incredible aroma that starts to fill your kitchen.

Step 2: Add Garlic and Spices

Toss in the minced garlic along with smoked paprika, cayenne, thyme, salt, and black pepper. Stir these spices in and let them cook for another minute. This releases their essential oils and awakens the classic Cajun notes that make New Orleans Shrimp and Corn Bisque so memorable.

Step 3: Make a Roux

Sprinkle the flour evenly over the sautéed veggies and spices, then stir continuously for one to two minutes. You’re building a light roux here; it’s the secret to creating a luxuriously thick bisque that feels just right on the palate.

Step 4: Add the Broth

Slowly pour in your seafood or chicken broth, all the while stirring gently to prevent any lumps from forming. Increase the heat to bring everything to a gentle simmer—this is when the flavors really start mingling, getting richer by the minute.

Step 5: Simmer and Thicken

Let the pot bubble quietly for about 10 minutes. This gives everything time to blend and thicken to a perfect, creamy consistency. You’ll notice the transformation as the base becomes velvety smooth, and the color deepens deliciously.

Step 6: Blend for Smoothness (Optional)

If you prefer a smoother New Orleans Shrimp and Corn Bisque, grab your immersion blender and puree roughly half of the soup directly in the pot. This keeps some corn kernels whole for texture while ensuring each spoonful is thick and creamy.

Step 7: Stir in Cream and Worcestershire Sauce

Reduce the heat to low, then pour in the heavy cream and Worcestershire sauce. Stir well, letting the bisque turn a dreamy shade of pale gold and soak up another level of delicious depth.

Step 8: Add the Shrimp

Stir your peeled, deveined shrimp into the pot. Simmer for 3 to 5 minutes, just until the shrimp are pink, opaque, and perfectly tender. Overcooking can make them rubbery, so keep a watchful eye!

Step 9: Adjust Seasoning

Taste and add more salt, black pepper, or a dash of hot sauce as you see fit. This step lets you customize the flavor profile—whether you crave an extra pop of heat or prefer it mellow, make it your own.

Step 10: Garnish and Serve

Ladle generous portions of New Orleans Shrimp and Corn Bisque into warm bowls. Top with sliced green onions and a sprinkle of fresh parsley for brightness, then serve immediately with crusty bread on the side to soak up every last drop.

How to Serve New Orleans Shrimp and Corn Bisque

Garnishes

Elevate every bowl of New Orleans Shrimp and Corn Bisque with classic garnishes: a sprinkle of crisp green onions, chopped fresh parsley, and maybe a pinch of extra smoked paprika for dramatic color. These touches add both a pop of freshness and a visual cue that you’re about to eat something really special.

Side Dishes

A hearty hunk of crusty French bread is a must for sopping up every bit of creamy bisque, but you could also pair it with a simple green salad dressed in a lemony vinaigrette. Cornbread, hush puppies, or even lightly charred corn on the cob work wonderfully alongside your main bowl.

Creative Ways to Present

For a show-stopping dinner party, serve New Orleans Shrimp and Corn Bisque in small bread bowls, or dish it into shot glasses for a stylish appetizer. If you’re feeling playful, top each serving with a grilled shrimp on a skewer. Guests will absolutely love the mix of flavors and the fun presentation.

Make Ahead and Storage

Storing Leftovers

When you have leftover bisque, let it cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to three days, retaining those signature Cajun notes and creamy richness.

Freezing

If you want to freeze your New Orleans Shrimp and Corn Bisque, hold the cream and shrimp until you reheat. Freeze the base in airtight containers for up to two months, then add the cream and shrimp fresh for the best texture when you’re ready to serve again.

Reheating

To reheat, warm your bisque gently over medium-low heat on the stove, stirring often so it doesn’t scorch or separate. If you’ve stored it without the shrimp, add them last and let simmer until just cooked. Add a splash of broth or cream if the soup seems too thick after storage.

FAQs

What if I don’t have access to fresh shrimp?

Frozen shrimp are absolutely fine in New Orleans Shrimp and Corn Bisque—just thaw, peel, and pat them dry before adding. They’ll bring plenty of flavor and texture as long as you don’t overcook them!

Can I make this bisque dairy-free?

Absolutely! Swap out the heavy cream with a can of full-fat coconut milk for a non-dairy version. The bisque will maintain its luscious texture with a subtle tropical twist that works surprisingly well.

Is this soup spicy?

New Orleans Shrimp and Corn Bisque has a gentle cayenne kick, but you control the heat by adjusting the amount of cayenne pepper and hot sauce to suit your spice tolerance.

Can I use leftover cooked shrimp?

You can! Just add the cooked shrimp at the very end, letting them warm through for a minute or two rather than simmering. This keeps them juicy and prevents overcooking.

Does this soup taste better the next day?

Like many soups and stews, the flavors in New Orleans Shrimp and Corn Bisque deepen after a night in the fridge, making leftovers even more irresistible. Just be sure to reheat gently to preserve the creaminess and shrimp texture.

Final Thoughts

New Orleans Shrimp and Corn Bisque is warm, inviting, and absolutely brimming with Southern soul. It’s a recipe I come back to again and again, and I hope you’ll make it a staple in your kitchen too. Pull out your favorite pot and let’s bring the flavors of Louisiana home—your taste buds (and anyone lucky enough to share your table) will thank you!