Name: New Orleans Shrimp and Corn Bisque Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Southern
Ingredients: ½ pound bacon; 1½ pounds medium raw shrimp (41/50 size), peeled, deveined, seasoned with 1 tablespoon cajun seasoning; 1 medium yellow onion, finely chopped (1 cup); ½ bell pepper (any color), diced (½ cup); 2 stalks celery, diced (½ cup); 4 cloves garlic, minced; 4 ears of corn, kernels removed (2-3 cups); 2-4 green onions, finely chopped (½ cup, divided); 1 bunch fresh parsley, finely chopped (¼ cup, divided); ¼ cup cooking sherry (or white wine/broth substitute); 8 tablespoons butter (1 stick, or ½ cup); 4 cups shrimp stock (or chicken/vegetable/seafood stock); 1½ cups water; 2 cups heavy cream, warmed; ½ cup all-purpose flour; Salt and black pepper to taste; 1 tablespoon cajun seasoning (adjust to taste)

Jump to Recipe

If you crave a dish that wraps you in the soulful embrace of Southern cooking, then the New Orleans Shrimp and Corn Bisque Recipe is about to become your new kitchen favorite. This bisque is silky and rich, brimming with the smoky charm of bacon, the sweetness of fresh corn, and the tender goodness of shrimp all swimming together in a cajun-spiced cream base. It’s a dish that sings with the spirit of New Orleans, boasting layers of flavor that are both comforting and decadently vibrant. Whether you’re serving it up for a cozy night in or a festive gathering, this bisque will warm your heart and impress every guest with its bold yet balanced taste.

New Orleans Shrimp and Corn Bisque Recipe - Recipe Image

Ingredients You’ll Need

Gathering these ingredients is like collecting little bursts of flavor and texture that make this bisque truly exceptional. Each element plays a crucial role in creating that velvety, savory, and sweet harmony that defines this recipe.

Bacon (½ pound): Adds irresistible smokiness and depth that forms the bisque’s hearty base.
Yellow onion (1 medium, finely chopped): Builds sweetness and rounds out the flavors when sautéed.
Bell pepper (½, diced): Brings a subtle crunch and color contrast to keep things lively.
Celery (2 stalks, diced): Offers a fresh, slightly bitter backbone to balance the richness.
Garlic (4 cloves, minced): Infuses the bisque with aromatic warmth and depth.
Cooking sherry (¼ cup): Perfect for deglazing, it lifts all those browned bits and adds complexity.
Butter (8 tablespoons): Key for creating the creamy roux that thickens the bisque beautifully.
All-purpose flour (½ cup): The thickening agent that makes the bisque luxuriously smooth.
Shrimp stock (4 cups): The soul of this dish, it imparts a briny richness; use seafood or chicken stock as a substitute if needed.
Water (1½ cups): Balances the broth for the perfect consistency.
Green onions (2–4, finely chopped): Added in two batches, they brighten the flavor midway and at the finish.
Fresh parsley (1 bunch, finely chopped): Adds herbal freshness and vibrant color.
Medium raw shrimp (1½ pounds, peeled and deveined): The star protein, seasoned with cajun spice for that signature kick.
Cajun seasoning (1 tablespoon): Brings the bold, spicy New Orleans flair that makes this bisque unforgettable.
Corn kernels (from 4 ears, about 2–3 cups): Sweet bursts that add body and a lovely textural contrast.
Heavy cream (2 cups, warmed): For irresistible richness and that velvety finish you crave.
Salt and black pepper (to taste): Essential for seasoning and balancing the layers of flavor.

How to Make New Orleans Shrimp and Corn Bisque Recipe

Step 1: Prep Your Ingredients with Love

Start by chopping your yellow onion, bell pepper, celery, parsley, and green onions finely for that perfect blend of textures. Don’t forget to remove fresh corn kernels from their cobs — fresh corn makes a world of difference here! Season your peeled and deveined shrimp generously with cajun seasoning and set everything aside. This prep work sets the stage for a bisque that tastes like it’s been simmering with the heart of New Orleans.

Step 2: Crisp the Bacon and Build Flavor

In a large Dutch oven over medium heat, cook the bacon until it’s perfectly crisp. Drain it on paper towels but leave one tablespoon of that flavorful bacon grease in the pot — this little bit of fat is pure magic for sautéing your veggies and layering flavor in the bisque.

Step 3: Sauté the Vegetables

Add the onion, bell pepper, and celery to the pot with the bacon grease and sauté for about 5 minutes until they soften and start to mingle beautifully. Toss in the garlic last, letting it cook for just a minute more to release its intoxicating aroma without burning.

Step 4: Deglaze with Sherry

Pour in the cooking sherry and use a wooden spoon to scrape up all those heavenly browned bits stuck to the bottom of the pot. This step is where the base of your bisque gains a deep, complex flavor that’s pure culinary gold. Let it simmer for a minute or two to reduce slightly.

Step 5: Make the Roux

Lower the heat and melt the butter into the veggies, then sprinkle the flour evenly over the pot’s contents. Stir and cook the mixture for about 5 minutes until it transforms into a golden, clumpy roux. This process thickens the bisque and adds a toasty richness that keeps you coming back for more.

Step 6: Simmer and Infuse

Slowly whisk in the shrimp stock and water, making sure there are no lumps. Toss in half of your fresh parsley and green onions to infuse the broth with bright herbal notes. Let this simmer uncovered for 20 minutes, skimming off any foam that rises to keep the bisque silky smooth.

Step 7: Cook Shrimp and Corn, Finish with Cream

Stir in the seasoned shrimp, fresh corn kernels, and warm heavy cream. Add the remaining parsley and green onions, then let everything simmer gently until the shrimp turn pink and opaque, about 5 minutes. This final step brings everything together into a creamy, spicy, and utterly satisfying bowl of New Orleans magic.

Step 8: Season and Serve

Taste your bisque and adjust seasoning with salt, black pepper, or a pinch more cajun seasoning if you want to turn up the heat. Ladle the bisque into bowls and garnish with remaining parsley, green onions, or the crisp bacon bits you reserved earlier. Serve piping hot with a side of crusty bread to soak up every luscious drop.

How to Serve New Orleans Shrimp and Corn Bisque Recipe

Garnishes

To really elevate your presentation and flavor, sprinkle fresh, finely chopped parsley and green onions over each bowl like confetti. Consider adding crumbled crispy bacon on top for that irresistible smoky crunch. A small drizzle of sherry or a dash of extra cajun seasoning can also add a personalized flourish.

Side Dishes

This bisque pairs wonderfully with rustic crusty bread or warm, cheesy garlic toast for scooping up every creamy bite. A simple side salad with crisp greens, tomatoes, and a light vinaigrette helps cut through the bisque’s richness while enhancing the Southern experience.

Creative Ways to Present

For a festive touch, serve the bisque in hollowed-out mini bread bowls or ramekins for individual portions that impress. You can also garnish with colorful rainbow pepper strips or even a sprinkle of smoked paprika to add visual appeal and extra depth of flavor.

Make Ahead and Storage

Storing Leftovers

This bisque tastes just as wonderful the next day. Store any leftovers in an airtight container in the refrigerator for up to 3 days, giving the flavors even more time to meld and deepen.

Freezing

You can freeze the bisque for up to 2 months. Use freezer-safe containers or heavy-duty zip bags, leaving some headspace as the bisque will expand. Keep in mind that the cream might slightly separate upon thawing, but a good stir and gentle reheating will bring it back to silky perfection.

Reheating

Warm your bisque slowly over low heat on the stovetop, stirring frequently to prevent sticking or curdling of the cream. If it gets too thick, stir in a splash of stock or water to loosen the consistency. This patient reheating preserves the texture and vibrancy of the dish.

FAQs

Can I use frozen shrimp for this bisque?

Absolutely! Just thaw the shrimp properly, pat them dry, and season as you would fresh ones. The flavor will still be delightful, though fresh shrimp will give the best texture and taste.

Is it possible to make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening. Just adjust the amount slightly and make sure your stock and seasonings are also gluten-free.

Can I substitute the cooking sherry?

If you don’t have cooking sherry on hand, white wine or a good-quality broth can work well. The goal is to deglaze the pan and add depth without overpowering the other flavors.

How spicy is the bisque, and can I adjust the heat?

This bisque has a warm cajun kick that’s moderate in heat, but feel free to tailor it to your taste by adjusting the amount of cajun seasoning. Adding extra seasoning or a pinch of cayenne pepper will bring a fiery punch if you love spice!

What can I serve if I want to make this a full meal?

Pair the bisque with a simple green salad and perhaps a crusty baguette to make a satisfying full meal. For something heartier, a side of grilled vegetables or a light shrimp caesar salad would complement beautifully.

Final Thoughts

There’s something truly magical about the New Orleans Shrimp and Corn Bisque Recipe that captures the soul of Southern cooking. Creamy, spiced, and layered with fresh ingredients, it’s a dish that invites you to slow down and savor every bite. Whether you’re a seasoned home cook or just craving a delicious way to experience New Orleans flavors, this bisque is sure to bring warmth and joy to your table. Give it a try, and prepare for plenty of happy, flavorful moments!