New Orleans Shrimp & Corn Bisque
Rich, creamy and packed with sweet corn, tender shrimp and the classic Louisiana onion, bell pepper and celery “holy trinity.” A light roux gives the bisque body, while Cajun seasoning, garlic and herbs bring the New Orleans-style flavour. Versions of this dish commonly use shrimp stock, a butter-flour roux, cream, corn and Cajun seasoning.
Serves: 6
Prep time: 20 minutes
Cook time: 45–55 minutes
Total: About 1 hour 10 minutes
Ingredients
Shrimp
700 g–1 lb raw medium shrimp, peeled and deveined
1 teaspoon Cajun seasoning
¼ teaspoon black pepper
¼ teaspoon salt, if needed
Bisque Base
4 tablespoons unsalted butter
½ cup bacon, finely chopped — optional
1 medium yellow onion, finely diced
1 green or red bell pepper, finely diced
2 celery stalks, finely diced
4 cloves garlic, minced
½ cup all-purpose flour
¼ cup dry sherry or cooking sherry, optional
4 cups shrimp or seafood stock
1½ cups water
2–3 cups corn kernels, fresh or frozen
2 cups heavy/thickened cream
1 tablespoon Cajun seasoning
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper, optional
½ teaspoon dried thyme
½ teaspoon black pepper
Salt, to taste
To Finish
3–4 green onions, thinly sliced
¼ cup fresh parsley, chopped
1 tablespoon lemon juice, optional
Hot sauce, optional
Extra Cajun seasoning, to taste
This ingredient combination follows the classic approach of building flavour with the Louisiana vegetable trinity, roux and seafood stock, then adding the shrimp, corn and cream toward the end so the shrimp don’t overcook.
Step-by-Step Method
1. Prepare the shrimp
If using frozen shrimp, thaw them completely in the refrigerator.
Peel and devein the shrimp, then pat them dry with paper towel.
If the shrimp are large, cut them into bite-sized pieces. Medium shrimp work particularly well because they cook quickly and distribute nicely throughout the bisque.
Place the shrimp in a bowl and toss with:
1 teaspoon Cajun seasoning
Black pepper
A small pinch of salt
Refrigerate while you prepare the soup.
2. Prepare the vegetables
Finely dice:
Onion
Bell pepper
Celery
This combination is the classic Cajun/Creole holy trinity and forms the flavour base of the bisque.
Mince the garlic and slice the green onions.
3. Cook the bacon — optional
If using bacon, place it in a large heavy-bottomed pot or Dutch oven over medium heat.
Cook for approximately 6–8 minutes, stirring occasionally, until crisp.
Remove some of the bacon for garnish if desired.
Leave approximately 1 tablespoon of bacon fat in the pot.
If you’re not using bacon, simply start with the butter.
4. Sauté the vegetables
Add the butter.
Once melted, add the onion, bell pepper and celery.
Cook for approximately 5–7 minutes, stirring occasionally, until the vegetables soften.
Add the garlic and cook for another 30–60 seconds.
Don’t let the garlic burn.
5. Add the Cajun seasoning
Stir in:
1 tablespoon Cajun seasoning
Smoked paprika
Thyme
Cayenne, if using
Black pepper
Cook for approximately 30 seconds.
This briefly toasts the spices and helps release their flavour.
6. Deglaze with sherry
Pour in the sherry, if using.
Scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
Simmer for approximately 1–2 minutes.
The sherry is optional, but it adds a lovely depth to the creamy seafood flavour.
7. Make the roux
Add the remaining butter if necessary.
Sprinkle the flour over the vegetables and bacon.
Stir constantly for approximately 3–5 minutes.
The mixture will become thick and somewhat clumpy.
You want a light golden/blonde roux, rather than a very dark Cajun roux. This provides the creamy texture without overpowering the delicate shrimp and corn.
Important: Don’t stop stirring—the flour can stick or burn easily.
8. Add the stock slowly
Gradually pour in the shrimp or seafood stock while whisking continuously.
Add a little stock at a time, whisking until smooth before adding more.
This prevents lumps from forming.
Once all the stock has been incorporated, add the water.
9. Add corn and simmer
Add approximately half of the corn to the pot.
Add half of the chopped parsley and half of the green onions.
Bring the mixture to a gentle boil.
Then reduce the heat to low.
Simmer uncovered for approximately 20–25 minutes, stirring occasionally.
The soup should gradually become thicker and more flavourful. A traditional approach is to simmer the roux-and-stock base before adding the cream and shrimp near the end.
10. Optional: Make it extra smooth
For a more classic, silky bisque texture, use an immersion blender to blend about ⅓ to ½ of the soup.
Don’t completely puree it—you want plenty of visible corn and vegetables.
This gives you a creamy base while retaining texture.
11. Add the cream
Reduce the heat to low.
Slowly stir in the heavy cream.
Add the remaining corn.
Allow the soup to gently heat through for approximately 3–5 minutes.
Avoid a hard boil once the cream has been added.
12. Add the shrimp
Add the seasoned raw shrimp.
Stir gently.
Simmer for approximately 4–6 minutes, depending on their size.
The shrimp are ready when they are pink, opaque and cooked through.
Don’t overcook them—they can become rubbery. Several versions of the recipe add shrimp only during the final few minutes specifically to preserve their tenderness.
13. Finish the bisque
Stir in:
Remaining parsley
Green onions
Optional lemon juice
Taste.
Adjust with:
Salt
Black pepper
Cajun seasoning
Cayenne
Hot sauce
If the bisque is thicker than you like, add a little extra warm stock.
If it’s too thin, allow it to gently simmer uncovered for several additional minutes.
Serving
Ladle the hot bisque into bowls.
Top with:
Fresh parsley
Sliced green onions
Crispy bacon, if using
A few whole shrimp
Fresh cracked black pepper
A small dash of hot sauce
Serve with warm crusty French bread, garlic bread or cornbread for dipping. New Orleans/Cajun versions are commonly served with crusty bread.
Fresh, Frozen or Canned Corn?
Fresh corn
Best when corn is in season. Cut the kernels directly from the cob.
Frozen corn
An excellent year-round option. Add it directly to the soup or thaw it first.
Canned corn
Works in a pinch. Drain and rinse before adding.
For a particularly rich corn flavour, you can replace ½ cup of the regular corn with creamed corn.
Complete Nut & Allergy Information
Is this recipe nut-free?
Yes. This recipe contains no peanuts or tree nuts as written.
Ingredient Peanuts? Tree nuts?
Shrimp
Corn
Onion
Bell pepper
Celery
Garlic
Butter
Flour
Seafood/shrimp stock
Heavy cream
Bacon
Cajun seasoning
Paprika
Thyme
Parsley
Green onion
Sherry
* Check packaged products for allergen and cross-contact statements.
Tree nuts
This recipe does not require:
Almonds
Cashews
Walnuts
Pecans
Pistachios
Hazelnuts
Macadamias
Brazil nuts
Pine nuts
Peanuts
No peanut ingredients are required.
Other important allergens
This recipe does contain or may contain:
Shellfish: shrimp
Dairy: butter and cream
Gluten: all-purpose wheat flour
Celery: celery
Alcohol: optional sherry
If serving someone with a severe allergy, check every packaged ingredient—including stock and Cajun seasoning—for allergen declarations and cross-contact warnings.
Questions & Answers
Q: Can I use frozen shrimp?
Yes. Thaw them completely first, pat them dry and season them before adding them near the end.
Q: Can I use pre-cooked shrimp?
Yes, but add them only during the last 1–2 minutes of cooking. They’re already cooked, so you only need to warm them through.
Q: Can I use chicken stock instead of shrimp stock?
Yes. Seafood/shrimp stock gives the strongest seafood flavour, but chicken stock is a practical substitute.
Q: Can I make homemade shrimp stock?
Absolutely. Save the shrimp shells and simmer them with onion, celery, garlic and herbs for about 20–30 minutes, then strain the liquid. Homemade shrimp stock can make a noticeable difference in the final flavour.
Q: Can I use milk instead of heavy cream?
You can, but the bisque will be considerably lighter and thinner. For the richest texture, use heavy/thickened cream.
Q: Can I make it dairy-free?
Yes. Use dairy-free butter or olive oil and substitute a suitable unsweetened dairy-free cream. The flavour and thickness will be somewhat different.
Q: Can I make it gluten-free?
Yes. Replace the all-purpose flour with a certified gluten-free flour blend suitable for thickening, or use another gluten-free thickener.
Also check your stock and Cajun seasoning for gluten-containing ingredients or cross-contact.
Q: Can I make it without bacon?
Definitely. Bacon adds smoky depth but isn’t essential. Simply start with the butter.
Q: Can I make it spicier?
Yes. Increase the Cajun seasoning, add cayenne or finish each bowl with hot sauce.
Q: Can I make it mild?
Absolutely. Use a mild Cajun seasoning and leave out the cayenne and hot sauce.
Q: Can I add crab?
Yes. Lump crabmeat is an excellent addition. Stir it in near the end so it doesn’t break apart too much.
Q: Can I add crawfish?
Yes. Crawfish tails are a natural Louisiana-style addition. Add them toward the end just as you would cooked shrimp.
Q: Can I add potatoes?
Yes. Diced potatoes can make the bisque more substantial. Add them with the stock and allow them to become tender before adding the cream and shrimp.
Q: Why is my bisque too thick?
The roux and cream both thicken the soup. Add warm seafood stock a little at a time until you reach your preferred consistency.
Q: Why is my bisque too thin?
Simmer it uncovered for several minutes. You can also make a small amount of additional roux, but usually gentle reduction is enough.
Q: Why did my cream curdle?
The cream may have been exposed to excessively high heat or acidic ingredients. Keep the soup at a gentle simmer after adding the cream and avoid boiling it aggressively.
Q: Can I make the bisque ahead of time?
Yes. For the best texture, prepare the bisque base ahead of time, refrigerate it, then reheat gently and add the shrimp shortly before serving.
Q: Can I freeze it?
Cream-based seafood soups can sometimes separate when frozen. For the best result, freeze the base before adding the cream and shrimp, then thaw, reheat gently, add the cream and cook the shrimp fresh.
Q: How long do leftovers last?
Refrigerate promptly in a covered container and use within 3–4 days. Reheat gently until thoroughly hot.
Q: What should I serve with it?
Crusty French bread, cornbread, garlic bread, green salad or a simple side of steamed vegetables all work beautifully.
Q: Is this a traditional New Orleans recipe?
There isn’t one single standardized recipe for shrimp-and-corn bisque. Louisiana versions vary considerably, but recurring elements include shrimp, corn, the onion/bell-pepper/celery trinity, a roux, stock, cream and Cajun/Creole seasoning.
Q: Can I make the soup thicker like a restaurant bisque?
Yes. Use the full roux amount, simmer the base long enough to develop body, and optionally blend part of the corn and vegetables before adding the shrimp. This produces a thicker, smoother texture while retaining whole pieces of shrimp and corn.
Q: What’s the secret to really good shrimp bisque?
Don’t overcook the shrimp. Build the flavour in the vegetable-and-roux base first, let the stock simmer, add the cream later, and put the shrimp in only for the final few minutes. That gives you a rich soup without tough shrimp.
