There’s something magical about a bowl of New Orleans Shrimp and Corn Bisque—it’s where the bold, spicy soul of Louisiana meets creamy comfort food bliss. Whether you’re cozying up on a rainy day or hosting a Cajun-style dinner, this bisque delivers. Sweet corn, plump shrimp, smoky bacon, and the holy trinity of Creole cooking simmer together with sherry and cream for an unforgettable experience. If you’ve never made bisque before, don’t worry—we’ll walk you through every step. This dish is easier than it sounds and packed with flavor you won’t forget.
Why You’ll Love This Recipe
You’ll be reaching for this New Orleans Shrimp and Corn Bisque recipe again and again—and here’s why:
- Big, Bold Flavor: Layers of Cajun spice, sweet corn, bacon, and shrimp give every bite richness and depth.
- Beginner-Friendly Prep: We break it down step-by-step, making it easy to follow even if it’s your first time.
- Perfect for Entertaining: It feels luxurious and restaurant-worthy, but it’s totally doable at home.
- Customizable: You can dial up the spice, swap out the broth, or even add crab for a fancy twist.
Whether it’s a family dinner or a special occasion, this bisque checks every box.
History or Fun Facts About New Orleans Shrimp and Corn Bisque
What makes this Southern classic so beloved? A few fun facts:
- Creole Roots: The dish blends French bisque traditions with the Gulf Coast’s seafood bounty.
- Cajun Flavor Building: It’s built on a base of onions, celery, and bell pepper—called the “holy trinity” in Louisiana cooking.
- Sweet Corn Origins: Corn has long been a Southern staple, used here to balance the spice with a pop of sweetness.
- Sherry in the Pot: A splash of sherry wine brings a touch of elegance and deepens the savory flavor.
Key Ingredients in New Orleans Shrimp and Corn Bisque
Here’s a quick breakdown of the flavor players in this rich and cozy dish:
- Raw Shrimp: The star—juicy, tender, and full of seafood sweetness.
- Corn Kernels: Sweet and crisp, cut fresh off the cob for best flavor.
- Onion, Celery, Bell Pepper: This trio forms the base of classic Cajun cuisine.
- Garlic: Adds warmth and savory depth.
- Bacon: Infuses smokiness and richness throughout the broth.
- Sherry Cooking Wine: Deglazes the pan and adds a subtle, elegant note.
- Flour & Butter: Cooked into a roux that thickens the bisque and adds body.
- Shrimp or Chicken Stock: Builds out the soup with bold flavor.
- Heavy Cream: Finishes the bisque with a luscious, velvety texture.
- Cajun Seasoning: Brings the heat and that signature Louisiana kick.
- Green Onions & Fresh Parsley: Add color and a burst of freshness at the end.
How to Make New Orleans Shrimp and Corn Bisque
Follow These Steps to Bisque Bliss
- Prep Everything First: Chop onion, celery, bell pepper, green onions, and parsley. Mince the garlic, peel and devein the shrimp, and cut corn kernels off the cob. Season shrimp with Cajun seasoning and refrigerate.
- Crisp the Bacon: In a large Dutch oven, cook chopped bacon until crispy—about 8 minutes. Drain most of the grease, leaving a bit for flavor.
- Sauté the Veggies: Add onion, bell pepper, and celery to the pot with the bacon. Cook until soft (about 5 minutes), then add garlic and cook for 1 minute more.
- Deglaze with Sherry: Pour in the sherry wine and scrape the bottom of the pot to lift all the browned bits. Let it simmer for 1–2 minutes to cook off the alcohol.
- Make the Roux: Add butter and melt, then sprinkle in the flour. Stir continuously for 5 minutes until the roux is golden and thick.
- Build the Bisque: Gradually whisk in the shrimp stock, then stir in water. Add half the parsley and green onions. Bring to a boil, then reduce to a simmer. Let it cook uncovered for 20 minutes, skimming foam as needed.
- Add Shrimp and Corn: Stir in seasoned shrimp, corn, and warmed heavy cream. Let simmer gently until the shrimp are pink and fully cooked—about 5 minutes.
- Finish & Serve: Taste and adjust seasoning. Serve hot with a garnish of fresh parsley and green onions if desired.
New Orleans Shrimp and Corn Bisque Tips and Twists
Make It Yours With These Additions and Adjustments
Tips for Success:
- Use fresh corn if in season—it adds incredible sweetness.
- Warm the cream before adding to avoid curdling.
- Don’t skip the sherry—it adds an authentic depth.
- Keep shrimp size consistent so they cook evenly.
- Taste as you go, especially when seasoning at the end.
Fun Variations:
- Add Crab Meat: For a richer, more decadent bisque.
- Spicy Kick: Add extra cayenne or a few dashes of hot sauce.
- Seafood Swap: Use scallops or chunks of white fish if shrimp isn’t available.
Storage, Reheating, and Make-Ahead Tips
Keep Your New Orleans Shrimp and Corn Bisque Fresh:
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stove over low heat, stirring regularly to prevent separating.
- Make-Ahead: Make the base (everything except the shrimp, corn, and cream) 1–2 days in advance. Add the remaining ingredients before serving.
Serving Suggestions
This bisque is hearty, but pairing it makes it even better:
- With Cornbread or French Bread: Perfect for soaking up the creamy broth.
- Topped with Cheese: A sprinkle of cheddar or pepper jack adds richness.
- Over Rice: Louisiana-style—serve it over fluffy white rice for a full meal.
- With a Light Salad: A crisp, tangy vinaigrette side salad balances the bisque.
- Wine Pairing: Try a crisp Chardonnay or Sauvignon Blanc to cut through the creaminess.
Frequently Asked Questions
1. Can I use frozen shrimp?
Yes! Just make sure they’re fully thawed and patted dry before seasoning.
2. Can I use canned corn instead of fresh?
Absolutely—drain well and use about 2 cups.
3. Is it gluten-free?
No, but you can substitute gluten-free flour for the roux.
4. Can I freeze this bisque?
Cream-based soups don’t freeze well, but you can freeze the base before adding cream and shrimp.
5. What’s the best substitute for sherry?
Use dry white wine or a splash of apple cider vinegar with a touch of sugar.
Enjoy Your New Orleans Shrimp and Corn Bisque
This New Orleans Shrimp and Corn Bisque brings the vibrant flavors of the South to your kitchen in a comforting, creamy bowl. It’s the kind of dish that earns you compliments—even if it’s your first time making it. With its tender shrimp, smoky bacon, and sweet corn all swirled into a silky, spiced broth, it hits every note. Give this bisque a try, and you’ll see why it’s a Creole classic that’s made its way into so many hearts and homes.
Explore More Recipes
Loved this bisque? Keep your flavor journey going with these cozy favorites:
- For another creamy and comforting meal, try our Chicken Alfredo Lasagna.
- Add some Southern flair with these Quick Cheddar Bay Biscuits—great for dunking.
- Prefer something lighter? Our Grilled Shrimp Bowl is bright and full of fresh flavor.
- Cozy up with Crockpot Chicken and Gravy—a weeknight winner.
- For dessert, end with this fruity and fluffy Strawberry Cream Cake.
New Orleans Shrimp and Corn Bisque Recipe
Ingredients
- 8 slices bacon chopped
- 1 medium yellow onion finely chopped (1 cup)
- ½ bell pepper any color, chopped (½ cup)
- 2 stalks celery chopped (½ cup)
- 4 cloves garlic minced
- ¼ cup sherry cooking wine
- 8 tbsp 1 stick butter
- ½ cup all-purpose flour
- 4 cups shrimp stock or chicken/vegetable stock
- 1½ cups water
- 4 ears fresh corn kernels removed (2–3 cups)
- 1½ lbs raw shrimp peeled, deveined, 41/50 size
- 1 tbsp Cajun seasoning or to taste
- 2 cups heavy cream warmed
- 2 –4 green onions chopped
- ¼ cup fresh parsley chopped
- Salt and pepper to taste
Instructions
- Prep all ingredients: chop vegetables, remove corn from cob, peel and season shrimp with Cajun seasoning.
- In a large Dutch oven, cook bacon over medium heat until crispy. Remove excess grease, leaving 1 tbsp in the pot.
- Add onion, celery, and bell pepper to the pot and sauté for 5 minutes. Stir in garlic and cook 1 more minute.
- Deglaze with sherry wine, scraping up browned bits, and let simmer for 2 minutes.
- Add butter and melt, then stir in flour to form a roux. Cook for 5 minutes, stirring constantly.
- Slowly whisk in stock, then water. Add half of the parsley and green onions. Simmer uncovered for 20 minutes.
- Add shrimp, corn, and warmed cream. Simmer for 5 minutes until shrimp are pink and cooked through.
- Taste and adjust seasoning. Garnish with remaining green onions and parsley. Serve hot.
Notes
Calories: 520 per serving (approx.), Protein: 28g, Fat: 38g, Carbs: 20g