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

Scale

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

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.

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