Name: New Orleans Shrimp and Corn Bisque
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Cajun
Ingredients: 2 tablespoons unsalted butter; 1 small onion, finely diced; 1/2 green bell pepper, diced; 1 stalk celery, diced; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 3 cups seafood or chicken stock; 2 cups frozen or fresh corn kernels; 1 teaspoon Cajun seasoning (plus more to taste); 1/2 teaspoon smoked paprika; 1 bay leaf; 1 cup heavy cream; 1/2 cup whole milk; 1 lb raw shrimp, peeled and deveined; Salt and black pepper, to taste; Green onions and parsley, chopped (for garnish); Hot sauce (optional, to serve)

Why You’ll Love This Recipe

I love how this bisque delivers bold Cajun flavor with simple ingredients. The combination of shrimp, corn, and cream creates a silky texture with just the right balance of sweetness and spice. It’s hearty enough for a meal on its own and elegant enough to impress at a dinner party. Best of all, it comes together in just over 30 minutes with one pot and zero fuss.

Ingredients

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

2 tablespoons unsalted butter
1 small onion, finely diced
1/2 green bell pepper, diced
1 stalk celery, diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups seafood or chicken stock
2 cups frozen or fresh corn kernels
1 teaspoon Cajun seasoning (plus more to taste)
1/2 teaspoon smoked paprika
1 bay leaf
1 cup heavy cream
1/2 cup whole milk
1 pound raw shrimp, peeled and deveined
Salt and black pepper to taste
Green onions and parsley, chopped (for garnish)
Hot sauce (optional, to serve)

Directions

I start by melting the butter in a large pot or Dutch oven over medium heat. Then I add the onion, green bell pepper, celery, and garlic, cooking for 5–6 minutes until everything softens.
I stir in the flour to form a light roux and cook it for 1–2 minutes, making sure it doesn’t brown too much.
Next, I slowly whisk in the stock until the mixture is smooth. I add the corn, Cajun seasoning, smoked paprika, and bay leaf. I bring it to a gentle boil, then reduce the heat and let it simmer for 10–15 minutes.
I stir in the heavy cream and milk, then add the shrimp. I let it simmer for another 5–7 minutes until the shrimp are pink and cooked through.
I remove the bay leaf and adjust the seasoning with salt, pepper, and more Cajun spice if I want extra heat.
When serving, I ladle it into bowls and garnish with green onions, parsley, and a few dashes of hot sauce for that signature New Orleans finish.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Calories per serving: 420 kcal

Variations

Sometimes I like to blend a portion of the bisque before adding the shrimp for an even creamier texture. I’ve also used crawfish tails or lump crabmeat for a delicious twist. If I want to lighten it up, I use half-and-half instead of heavy cream. For a little smokier flavor, I’ve added a bit of andouille sausage sliced thin and browned before adding the vegetables.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently over medium-low heat, stirring often to keep it creamy and avoid curdling. I avoid boiling it once the shrimp are already cooked so they don’t get rubbery.

FAQs

Can I use pre-cooked shrimp?

Yes, but I add them at the very end just to heat through so they don’t overcook and become tough.

Can I make this bisque ahead of time?

I can make the base ahead, refrigerate it, and add the shrimp fresh when I reheat and serve. This keeps the shrimp tender and juicy.

What kind of stock works best?

Seafood stock gives the most authentic flavor, but I’ve used chicken stock in a pinch and it still turns out delicious.

Is this recipe gluten-free?

Not as written because of the flour roux, but I can use a gluten-free flour blend or cornstarch slurry instead for a gluten-free version.

Can I freeze the leftovers?

I usually avoid freezing bisque with cream and shrimp, as the texture can change. If I do freeze it, I reheat slowly and stir frequently to bring it back together.

Conclusion

This New Orleans Shrimp and Corn Bisque brings the heart of the South to my kitchen — creamy, bold, and brimming with flavor. It’s a simple yet impressive dish that makes any evening feel special. Whether I’m making it for comfort or celebration, it’s always a bowl of pure joy.