Can I make the bisque ahead of time?

Yes, you can make this New Orleans Shrimp and Corn Bisque ahead of time and store it in the refrigerator for up to three days. Just reheat it gently over low heat to avoid overcooking the shrimp.

Can I freeze this bisque?

While you can freeze the bisque, it’s important to note that the texture may change slightly due to the cream. If you plan to freeze it, we recommend freezing the bisque before adding the cream and shrimp. Once reheated, add the cream and shrimp fresh.

What can I serve with the bisque?

This bisque pairs perfectly with crusty French bread or cornbread. A light, tangy salad is also a great accompaniment to balance the creaminess of the bisque.

Is this bisque gluten-free?

As written, this recipe is not gluten-free due to the flour used to make the roux. However, you can easily substitute the flour with cornstarch or another gluten-free thickening agent to make the bisque gluten-free.

Can I substitute the shrimp?

Yes, if shrimp isn’t your thing, you can substitute it with crab, lobster, or even a firm white fish like cod. These seafood options still provide a rich flavor that complements the corn and cream.

New Orleans Shrimp and Corn Bisque

Name: New Orleans Shrimp and Corn Bisque
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: New Orleans
Ingredients: 1 lb shrimp, peeled and deveined; 2 cups fresh or frozen corn kernels; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 4 cups seafood or chicken broth; 1 cup heavy cream; 1/2 cup diced bell pepper; 1/2 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper (optional for heat); Salt and black pepper to taste; 2 green onions, chopped (for garnish); Fresh parsley, chopped (for garnish)

Ingredients

Scale

1 lb shrimp, peeled and deveined
2 cups fresh or frozen corn kernels
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 cups seafood or chicken broth
1 cup heavy cream
1/2 cup diced bell pepper
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional for heat)
Salt and black pepper to taste
2 green onions, chopped (for garnish)
Fresh parsley, chopped (for garnish)

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Instructions

Sauté the veggies: Start by melting the butter in a large pot over medium heat. Add the chopped onion and diced bell pepper. Sauté these until they soften—about 5-6 minutes. Add the minced garlic, and cook for an extra minute to bring out the rich flavors.
Make the roux: Sprinkle in the flour and stir constantly for 1-2 minutes to make a light roux. This helps thicken the bisque. Gradually pour in the seafood or chicken broth, stirring as you go to avoid any lumps.
Add the corn and spices: Stir in the corn kernels, smoked paprika, cayenne pepper (if you like a bit of heat), salt, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for about 10-15 minutes, letting the corn get tender and all the flavors meld together.
Add shrimp and cream: Now, it’s time for the stars of the show: the shrimp and cream! Pour in the heavy cream and toss in the shrimp. Let them cook for another 5-7 minutes, or until the shrimp turn pink and are fully cooked through. At this point, taste and adjust the seasoning to your liking.
Serve and garnish: Ladle the bisque into bowls, garnish with chopped green onions and fresh parsley, and enjoy a comforting, creamy bisque that’ll have everyone asking for seconds!

Notes

Fresh vs Frozen Shrimp: While fresh shrimp give the best texture and flavor, frozen shrimp work just as well if you’re in a pinch. Make sure they are properly thawed before adding them to the bisque.
Spice it up!: Not a fan of heat? Feel free to skip the cayenne pepper. If you love spicy food, go ahead and increase the amount. You can also add a few dashes of hot sauce to really capture that New Orleans vibe.
Creamy or chunky?: If you prefer a smoother bisque, you can blend part of the soup before adding the shrimp. This will give it an even creamier texture while still keeping some of the corn for a bit of bite.
Make it your own: Want to add more veggies? Carrots and celery make great additions. You could also swap out the shrimp for crab or lobster for a luxurious twist!

Author: Elina
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup, Main Course
Method: Stovetop
Cuisine: New Orleans, Southern

Nutrition

Serving Size: 1 bowl
Calories: 320kcal
Sugar: 5g
Sodium: 980mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 20g
Cholesterol: 170mg