Rich, creamy, and full of Southern flair, New Orleans Shrimp & Corn Bisque is the kind of soup that brings people together. Packed with tender shrimp, sweet corn, smoky bacon, and aromatic vegetables, this comforting dish is a nod to classic Cajun cuisine with a luxurious twist. Whether you’re planning a cozy dinner or hosting a festive gathering, this bisque is guaranteed to impress.
Why You’ll Love New Orleans Shrimp & Corn Bisque
Decadent Flavor: The creamy base blends shrimp stock, butter, and Cajun spice for a deep, soul-warming taste.
Perfect Texture: Tender shrimp, juicy corn, and crispy bacon create a spoonful of comfort in every bite.
Restaurant-Worthy: Elegant enough for holidays or dinner parties, but easy enough for a cozy weeknight treat.
Make-Ahead Friendly: Prep the base ahead and finish with shrimp and cream just before serving.
Time Needed
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Ingredients
½ lb bacon, chopped
1 medium yellow onion, chopped
½ bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
¼ cup cooking sherry (or white wine)
8 tbsp (1 stick) unsalted butter
½ cup all-purpose flour
4 cups shrimp stock (or chicken/vegetable/seafood stock)
1½ cups water
2–4 green onions, chopped
1 bunch fresh parsley, chopped
1½ lbs medium raw shrimp (41/50 size), peeled and deveined
1 tbsp Cajun seasoning (to taste)
4 ears of corn, kernels removed (or 2–3 cups frozen/canned)
2 cups heavy cream, warmed
Salt, pepper, and additional Cajun seasoning to taste
How to Make New Orleans Shrimp & Corn Bisque
1️⃣ Crisp the Bacon
Cook chopped bacon in a large pot over medium heat until crisp (about 8 minutes). Remove excess grease, leaving about 1 tbsp in the pot.
2️⃣ Sauté the Vegetables
Add chopped onion, bell pepper, and celery to the bacon. Sauté for 5 minutes, then add garlic and cook for another minute.
3️⃣ Build the Roux
Deglaze with sherry, then melt in butter. Sprinkle flour over the veggies and cook for 5 minutes, stirring constantly, until thick and golden.
4️⃣ Add Stock and Simmer
Slowly whisk in shrimp stock, a little at a time, to avoid lumps. Stir in water, half the parsley, and half the green onions. Simmer uncovered for 20–30 minutes, stirring occasionally.
5️⃣ Finish the Bisque
Add seasoned raw shrimp, corn, and warm cream. Toss in remaining parsley and green onions. Simmer gently until shrimp are opaque and cooked through (about 5–7 minutes).
6️⃣ Taste and Serve
Adjust seasoning with salt, pepper, and Cajun spice. Serve hot, garnished with extra parsley, green onions, or crumbled bacon.
Storage & Reheating
Refrigerate: Store cooled leftovers in airtight containers for 2–3 days.
Freeze: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm gently on the stovetop over medium heat. Avoid boiling to prevent rubbery shrimp.
Frequently Asked Questions
1. Can I use frozen shrimp?
Yes! Just thaw them in the fridge or in cold water before cooking.
2. Is it okay to use canned or frozen corn?
Absolutely. Fresh corn is great, but frozen or canned works well too.
3. What if I don’t have shrimp stock?
Chicken or vegetable stock works, but homemade shrimp stock adds extra flavor.
4. Can I add other seafood?
Definitely. Add crab or crawfish during the last few minutes of cooking.
5. How do I prep ahead for a dinner party?
Make the soup base in advance. Add shrimp, cream, and herbs just before serving.
Final Thoughts
New Orleans Shrimp & Corn Bisque is the perfect example of Louisiana comfort in a bowl. With rich flavors, hearty ingredients, and a beautiful presentation, this dish is sure to warm your heart—and impress your guests. Whether you’re craving something indulgent or need a show-stopping starter, this bisque delivers every time.
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New Orleans Shrimp & Corn Bisque
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Description
Rich, creamy, and full of Southern flair, New Orleans Shrimp & Corn Bisque is a comforting Cajun-inspired soup loaded with shrimp, corn, smoky bacon, and aromatic vegetables. Perfect for cozy nights or festive gatherings.
Ingredients
- ½ lb bacon, chopped
- 1 medium yellow onion, chopped
- ½ bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- ¼ cup cooking sherry (or white wine)
- 8 tbsp (1 stick) unsalted butter
- ½ cup all-purpose flour
- 4 cups shrimp stock (or chicken/vegetable/seafood stock)
- 1½ cups water
- 2–4 green onions, chopped
- 1 bunch fresh parsley, chopped
- 1½ lbs medium raw shrimp (41/50 size), peeled and deveined
- 1 tbsp Cajun seasoning (to taste)
- 4 ears of corn, kernels removed (or 2–3 cups frozen/canned)
- 2 cups heavy cream, warmed
- Salt, pepper, and additional Cajun seasoning to taste
Instructions
- Cook chopped bacon in a large pot over medium heat until crisp (about 8 minutes). Remove excess grease, leaving about 1 tbsp in the pot.
- Add chopped onion, bell pepper, and celery to the bacon. Sauté for 5 minutes, then add garlic and cook for another minute.
- Deglaze with sherry, then melt in butter. Sprinkle flour over the veggies and cook for 5 minutes, stirring constantly, until thick and golden.
- Slowly whisk in shrimp stock, a little at a time, to avoid lumps. Stir in water, half the parsley, and half the green onions. Simmer uncovered for 20–30 minutes, stirring occasionally.
- Add seasoned raw shrimp, corn, and warm cream. Toss in remaining parsley and green onions. Simmer gently until shrimp are opaque and cooked through (about 5–7 minutes).
- Adjust seasoning with salt, pepper, and Cajun spice. Serve hot, garnished with extra parsley, green onions, or crumbled bacon.
Notes
Make the soup base ahead and finish with shrimp and cream just before serving. Store leftovers in the fridge for 2–3 days or freeze for up to 3 months. Reheat gently to avoid overcooking shrimp.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun, Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 165mg
Keywords: shrimp bisque, corn soup, Cajun recipe, Southern comfort, seafood soup