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New Orleans Shrimp and Corn Bisque

Posted on June 24, 2025

Here’s a flavorful and comforting recipe for New Orleans Shrimp and Corn Bisque—a creamy, Cajun-style soup perfect for any time you want a taste of the bayou!


New Orleans Shrimp and Corn Bisque

Ingredients:

  • 1 lb shrimp, peeled and deveined (reserve shells)

  • 1 tbsp olive oil

  • 2 tbsp butter

  • 1 small onion, finely chopped

  • 1/2 cup celery, finely chopped

  • 1/2 cup bell pepper (any color), finely chopped

  • 2 cloves garlic, minced

  • 1/4 cup all-purpose flour

  • 4 cups seafood or chicken broth (homemade or store-bought)

  • 2 cups corn kernels (fresh, frozen, or canned)

  • 1 cup heavy cream

  • 1/2 cup milk

  • 1 tsp Creole or Cajun seasoning

  • Salt & black pepper, to taste

  • 1/4 tsp smoked paprika (optional)

  • Dash of hot sauce (optional)

  • 1 tbsp fresh parsley, chopped (for garnish)

  • 2 green onions, sliced (for garnish)


Instructions:

  1. Make Shrimp Stock (Optional but Recommended):
    In a pot, sauté shrimp shells in 1 tbsp olive oil for 2–3 minutes. Add 4 cups water and simmer for 20 minutes. Strain and reserve. (Use this instead of packaged broth for extra flavor.)

  2. Cook the Base Veggies:
    In a large pot or Dutch oven, melt butter over medium heat. Add onion, celery, and bell pepper. Sauté until soft, about 5–7 minutes. Add garlic and cook for 1 more minute.

  3. Make the Roux:
    Sprinkle in the flour and stir constantly for 2–3 minutes to form a light roux (don’t let it brown).

  4. Add Broth & Simmer:
    Slowly whisk in the seafood or chicken broth (or shrimp stock). Stir until smooth and thickened.

  5. Add Corn & Seasonings:
    Stir in the corn, Cajun seasoning, smoked paprika, salt, pepper, and a dash of hot sauce. Simmer for 10–15 minutes.

  6. Add Cream & Shrimp:
    Stir in the cream and milk. Add shrimp and cook just until pink and opaque, about 3–4 minutes.

  7. Taste & Serve:
    Adjust seasonings. Garnish with green onions and parsley. Serve hot with crusty bread.

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