Go Back
Bowl of shrimp and corn bisque garnished with herbs

Shrimp and Corn Bisque

A rich and creamy shrimp and corn bisque that brings the flavors of New Orleans right to your kitchen.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Creole, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Bisque
  • 1 lb medium shrimp, peeled and deveined Using fresh, quality shrimp will elevate the flavors.
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 4 cups seafood or chicken stock
  • 1 cup heavy cream Substitute with coconut milk for a dairy-free option.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Old Bay seasoning
  • Salt and pepper to taste
  • Chopped green onions for garnish
For Seasoning
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper (adjust for spice preference)
  • Fresh thyme or parsley, for garnish

Method
 

Preparation
  1. In a large pot over medium heat, melt butter and sauté the onion until it turns translucent (about 5 minutes). Add garlic and cook for an additional minute until fragrant.
  2. Sprinkle in the flour and stir constantly for 2-3 minutes, allowing it to turn a light golden color.
  3. Gradually whisk in the seafood or chicken stock, ensuring no lumps remain. Bring it to a gentle simmer.
  4. Add the shrimp, corn, Old Bay seasoning, paprika, and cayenne pepper. Allow it to simmer for about 5 minutes or until the shrimp turns pink and opaque.
  5. Pour in the heavy cream, stirring it gently to combine. Taste and adjust salt and pepper as needed.
  6. Remove from heat and serve hot, garnished with chopped green onions and fresh herbs.

Notes

Make it spicy by adding diced jalapeños or an extra dash of cayenne. For a seafood variation, swap shrimp for crab or lobster. Store leftovers in an airtight container in the fridge for up to 3 days.