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Creamy New Orleans Shrimp and Corn Bisque Recipe That Will Warm Your Soul

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Learn how to make delicious New Orleans Shrimp and Corn Bisque. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound medium shrimp, peeled and deveined (tail-on for extra flavor if you like)
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 cup fresh or frozen corn kernels (fresh is best if you can get it)
  • 3 cups seafood or chicken stock
  • 1 cup heavy cream
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to your heat preference)
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour (for thickening)
  • 2 tablespoons olive oil
  • Fresh parsley or chives, chopped (for garnish)
  • Optional: A splash of white wine or sherry for depth

Substitution Tip: If you want a lighter version, swap heavy cream for half-and-half or full-fat coconut milk for a subtle twist. And if shrimp isn’t your favorite, small chunks of firm white fish or even crab meat would make a lovely substitute.

Instructions

  1. Start by prepping your shrimp. If you have time, give them a quick soak in salted water for 10 minutes to enhance their sweetness. Then pat dry and set aside.
  2. In a large pot or heavy-bottomed skillet, heat the olive oil and butter over medium heat until melted and shimmering. I always think of this step as the ‘foundation’—like the way Mama Lu would get her cast-iron skillet just right before dropping in biscuit dough.
  3. Add the chopped onion, garlic, and red bell pepper. Sauté until the vegetables soften and the onion turns translucent, about 5-7 minutes. Let those aromas fill your kitchen — it’s the kind of smell that reminds me of porch swings and summer evenings.
  4. Sprinkle the flour over the softened vegetables and stir well to combine. Cook for 2 more minutes to get rid of that raw flour taste; this will thicken your bisque beautifully.
  5. Slowly pour in the seafood or chicken stock, whisking constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 10 minutes. This simmer is your time to breathe and maybe hum an old tune from the mountains.
  6. Add the corn kernels, smoked paprika, cayenne pepper, thyme, salt, and black pepper. Stir to combine and continue simmering for another 5 minutes so the flavors meld together.
  7. Remove about one-third of the soup and carefully puree it in a blender until smooth. Pour it back into the pot — this gives the bisque its signature creamy texture without adding extra cream.
  8. Stir in the heavy cream and bring the bisque back to a gentle simmer. Add the shrimp and cook for 3-5 minutes, or until they turn pink and curl up. Overcooking shrimp is a mistake even Mama Lu warned against — they go from tender to tough in a blink.
  9. If you’re using white wine or sherry, splash it in now and give everything one last stir.
  10. Taste and adjust seasoning as needed. Ladle your bisque into bowls, garnish with fresh parsley or chives, and serve hot.

Find it online: https://claracooking.com/new-orleans-shrimp-and-corn-bisque/