New Orleans Shrimp and Corn Bisque Recipe
A creamy, Cajun-spiced shrimp and corn bisque inspired by New Orleans coastal cooking. Rich, hearty, and ready in just 30 minutes with simple pantry ingredients.
Equipment
- Large heavy pot
- Immersion blender
- Whisk
Ingredients
- 1 lb medium shrimp, peeled and deveined
- 2 cups corn kernels, fresh or frozen
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 cups seafood or chicken broth
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper optional
- salt and black pepper to taste
- 2 green onions, sliced for garnish
Instructions
- Heat butter and olive oil in a large heavy pot over medium heat.
- Cook the diced onion for 4 to 5 minutes until soft and translucent.
- Add the garlic and stir for 60 seconds.
- Sprinkle flour over the mixture and stir constantly for 2 minutes.
- Whisk in the broth slowly to avoid lumps.
- Add corn, Cajun seasoning, smoked paprika, and cayenne. Simmer for 8 minutes.
- Partially blend the soup with an immersion blender, keeping plenty of texture.
- Stir in heavy cream and milk, return to a low simmer.
- Add shrimp and cook for 3 to 4 minutes until pink and cooked through.
- Season with salt and pepper, garnish with green onions, and serve hot.
Notes
- Do not overcook the shrimp - 3 to 4 minutes is all they need.
- Char corn in a dry skillet first for a deeper, smokier flavor.
- For a crockpot version, cook the base on low for 4 hours, then add shrimp and cream in the last 20 minutes.
- Reheat leftovers over low heat with a splash of broth to loosen the texture.