Okay, so you want to feel fancy without actually being fancy? This New Orleans Shrimp Corn Bisque is your ticket to flavor town. We’re talking sweet corn kernels swimming with plump shrimp in a velvety, soul-warming bisque that’ll make you forget you’re not sitting in a French Quarter café. It’s got that perfect balance of creamy richness and Gulf Coast vibes, with just enough kick to remind you this ain’t your average soup. My neighbor tasted this and immediately asked if I went to culinary school (spoiler: I didn’t). This is comfort food that makes you feel sophisticated, even if you’re eating it in your pajamas on a Tuesday.
Why You’ll Love This Recipe
- Tastes like you paid $30 for it at a restaurant
- Uses fresh corn (or frozen if you’re being real about life)
- Rich and creamy without being a heart attack in a bowl
- Perfect for impressing dinner guests or treating yourself
- Freezes beautifully for those “emergency fancy meal” moments
- Shrimp stock made from shells = zero waste, maximum flavor
The Good Stuff You’ll Need
For the Shrimp Stock:
- 1 lb large shrimp, peeled (save those shells!)
- 6 cups water
- 1 bay leaf
- 1/2 onion, roughly chopped
- 2 celery stalks, roughly chopped
For the Bisque:
- The cooked shrimp from above, chopped
- 4 cups fresh corn kernels (about 4 ears) or 3 cups frozen
- 2 tbsp butter
- 1 medium onion, diced fine
- 2 celery stalks, diced fine
- 1 red bell pepper, diced fine
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine (or more shrimp stock)
- 4 cups of that beautiful shrimp stock you just made
- 1 cup heavy cream
- 1 tsp paprika
- 1/2 tsp cayenne pepper (or to taste)
- 1/2 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 green onions, sliced thin
For the Finishing Touches:
- Extra cooked shrimp for garnish
- Fresh chives or parsley, chopped
- A drizzle of cream
- Hot sauce on the side (this is Louisiana, after all)
Let’s Do This
Step 1: Make That Stock
Put your shrimp shells, water, bay leaf, rough-chopped onion, and celery in a pot. Bring it to a boil, then simmer for 20 minutes.
Meanwhile, quickly sauté your peeled shrimp in a hot pan until just pink (about 2 minutes per side). Set aside and chop into bite-size pieces.
Strain that stock and throw away the solids. You should have about 4 cups of liquid gold.
Step 2: Corn Situation
If using fresh corn, cut those kernels off the cob like you mean it. Frozen corn? Just thaw it out and you’re good.
Heat a dry skillet over medium-high and char about half your corn kernels until they get some color (about 4-5 minutes). This adds smokiness that’ll make people think you’re a genius.
Step 3: Build That Base
In a heavy-bottomed pot (Dutch oven if you’ve got it), melt butter over medium heat.
Add diced onion, celery, and bell pepper. Cook until soft and translucent, about 8 minutes. This is your holy trinity, people.
Toss in garlic and cook another minute until fragrant.
Stir in tomato paste and cook for 2 minutes to get rid of that raw taste.
Step 4: Thicken Things Up
Sprinkle flour over the veggies and stir constantly for 2-3 minutes. You’re making a roux, baby!
Slowly pour in wine (if using) and scrape up any brown bits. Let it bubble for a minute.
Gradually whisk in your shrimp stock, making sure there are no lumps. Nobody wants lumpy bisque.
Step 5: The Magic Happens
Add all your corn (charred and regular), paprika, cayenne, thyme, and bay leaves.
Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
Remove bay leaves. Using an immersion blender, pulse a few times to break up some corn and create texture. Don’t go crazy – you want chunks!
Step 6: Cream Dream
Stir in heavy cream and your chopped shrimp. Simmer gently for 5 more minutes.
Taste and adjust seasoning. More salt? More cayenne? Trust your taste buds.
Stir in green onions and remove from heat.
Step 7: Serve Like a Boss
Ladle into bowls and garnish with extra shrimp, fresh herbs, and a artistic drizzle of cream.
Serve with crusty French bread for maximum authenticity points.
Serving Suggestions
Pair it with a crisp white wine or a cold beer if you’re keeping it casual.
Serve alongside a simple salad with vinaigrette to cut through the richness.
Make it a meal with some garlic bread or cornbread on the side.
Switch It Up
Go Lighter: Use half-and-half instead of heavy cream, or add an extra cup of stock.
Spice It Right: Add diced jalapeños with the holy trinity for heat, or a splash of hot sauce at the end.
Seafood Medley: Throw in some crab meat or crawfish tails because why not?
Smoky Vibes: Add a pinch of smoked paprika or a few drops of liquid smoke.
Make-Ahead Tips
The bisque actually tastes better the next day – those flavors need time to mingle.
Make the stock ahead and freeze it in ice cube trays for easy measuring.
You can prep all your veggies the night before and store them covered in the fridge.
Leftovers keep for 3-4 days. Just reheat gently and add a splash of stock if it’s too thick.
Questions People Actually Ask
Q: Can I use frozen shrimp? A: Absolutely! Just thaw them completely and pat dry before cooking.
Q: What if I can’t find fresh corn? A: Frozen works great. Canned works too, but drain and rinse it first.
Q: Can I make this dairy-free? A: Try coconut cream instead of heavy cream. It won’t taste the same, but it’ll still be delicious.
Q: How do I know if it’s thick enough? A: It should coat the back of a spoon but still pour easily. Think “soup that knows it’s fancy.”
Q: Can I freeze this? A: Yes, but leave out the cream. Add it when you reheat to avoid curdling.
Print
New Orleans Shrimp Corn Bisque
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
Okay, so you want to feel fancy without actually being fancy? This New Orleans Shrimp Corn Bisque is your ticket to flavor town. We’re talking sweet corn kernels swimming with plump shrimp in a velvety, soul-warming bisque that’ll make you forget you’re not sitting in a French Quarter café. It’s got that perfect balance of creamy richness and Gulf Coast vibes, with just enough kick to remind you this ain’t your average soup. My neighbor tasted this and immediately asked if I went to culinary school (spoiler: I didn’t). This is comfort food that makes you feel sophisticated, even if you’re eating it in your pajamas on a Tuesday.
Ingredients
For the Shrimp Stock:
- 1 lb large shrimp, peeled (save those shells!)
- 6 cups water
- 1 bay leaf
- 1/2 onion, roughly chopped
- 2 celery stalks, roughly chopped
For the Bisque:
- The cooked shrimp from above, chopped
- 4 cups fresh corn kernels (about 4 ears) or 3 cups frozen
- 2 tbsp butter
- 1 medium onion, diced fine
- 2 celery stalks, diced fine
- 1 red bell pepper, diced fine
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine (or more shrimp stock)
- 4 cups of that beautiful shrimp stock you just made
- 1 cup heavy cream
- 1 tsp paprika
- 1/2 tsp cayenne pepper (or to taste)
- 1/2 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 green onions, sliced thin
For the Finishing Touches:
- Extra cooked shrimp for garnish
- Fresh chives or parsley, chopped
- A drizzle of cream
- Hot sauce on the side (this is Louisiana, after all)
Instructions
Put your shrimp shells, water, bay leaf, rough-chopped onion, and celery in a pot. Bring it to a boil, then simmer for 20 minutes.
Meanwhile, quickly sauté your peeled shrimp in a hot pan until just pink (about 2 minutes per side). Set aside and chop into bite-size pieces.
Strain that stock and throw away the solids. You should have about 4 cups of liquid gold.
If using fresh corn, cut those kernels off the cob like you mean it. Frozen corn? Just thaw it out and you’re good.
Heat a dry skillet over medium-high and char about half your corn kernels until they get some color (about 4-5 minutes). This adds smokiness that’ll make people think you’re a genius.
In a heavy-bottomed pot (Dutch oven if you’ve got it), melt butter over medium heat.
Add diced onion, celery, and bell pepper. Cook until soft and translucent, about 8 minutes. This is your holy trinity, people.
Toss in garlic and cook another minute until fragrant.
Stir in tomato paste and cook for 2 minutes to get rid of that raw taste.
Sprinkle flour over the veggies and stir constantly for 2-3 minutes. You’re making a roux, baby!
Slowly pour in wine (if using) and scrape up any brown bits. Let it bubble for a minute.
Gradually whisk in your shrimp stock, making sure there are no lumps. Nobody wants lumpy bisque.
Add all your corn (charred and regular), paprika, cayenne, thyme, and bay leaves.
Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
Remove bay leaves. Using an immersion blender, pulse a few times to break up some corn and create texture. Don’t go crazy – you want chunks!
Stir in heavy cream and your chopped shrimp. Simmer gently for 5 more minutes.
Taste and adjust seasoning. More salt? More cayenne? Trust your taste buds.
Stir in green onions and remove from heat.
Ladle into bowls and garnish with extra shrimp, fresh herbs, and a artistic drizzle of cream.
Serve with crusty French bread for maximum authenticity points.
Notes
Pair it with a crisp white wine or a cold beer if you’re keeping it casual.
Serve alongside a simple salad with vinaigrette to cut through the richness.
Make it a meal with some garlic bread or cornbread on the side.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~280 kcal
- Carbohydrates: ~20g
- Protein: ~18g