This New Orleans Shrimp and Corn Bisque is creamy, rich, and packed with flavors! Fresh shrimp and sweet corn come together to create a warm hug in a bowl. 🌽🍤
Making this bisque is a cozy experience. I love the smell of shrimp cooking in my kitchen—it makes everyone so hungry! Pair it with some crusty bread for dipping, and you’re golden!
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is ideal for this bisque, offering the best flavor. If fresh isn’t available, frozen shrimp works great too—just make sure they’re thawed before cooking. For a twist, use crab or lobster for a more luxurious seafood blend.
Corn: Fresh corn is sweet and delicious, but if it’s out of season, frozen corn does the trick! You can also use canned corn; just be sure to drain it well. For a different flavor, try adding some roasted corn for a smoky touch.
Heavy Cream: This ingredient gives the bisque its creamy texture. If looking for a lighter option, you can use half-and-half or even coconut milk for a dairy-free alternative. Just keep in mind that it will change the flavor slightly.
Seafood Stock: While seafood stock adds depth, chicken broth is an excellent substitute if seafood stock isn’t available. If you’re feeling adventurous, make your own stock using shrimp shells, which enhances the shrimp flavor!
How Do I Get the Perfect Creamy Texture in My Bisque?
To achieve that rich and creamy texture, the key is in the blending process. After cooking, using an immersion blender allows you to control the creaminess while preserving some whole corn kernels for texture. Here’s how to do it:
- After simmering, remove bay leaves for safety.
- Blend the soup until it’s just partially smooth. This keeps some corn intact, which adds great texture.
- If you don’t have an immersion blender, carefully transfer half the soup to a standard blender. Blend until smooth and return it to the pot.
Finally, stir in the heavy cream at the end to ensure it doesn’t boil and curdle. This extra step enhances flavor and keeps your bisque silky!
New Orleans Shrimp and Corn Bisque
Ingredients You’ll Need:
For the Bisque:
- 1 lb large shrimp, peeled and deveined
- 4 cups fresh or frozen corn kernels (about 4 ears fresh corn)
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 1 bell pepper (green or red), finely chopped
- 3 cloves garlic, minced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 4 cups seafood stock or chicken broth
- 1 cup heavy cream
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 2 bay leaves
- 2 tbsp Worcestershire sauce
- 1 tbsp hot sauce (optional, like Crystal or Tabasco)
- Salt and freshly ground black pepper to taste
For Garnish:
- 2 green onions, thinly sliced
- Fresh parsley or chives, chopped
- Olive oil
How Much Time Will You Need?
This delicious bisque takes about 30 minutes to prepare and cook. It’s a quick and comforting meal that you can whip up any day of the week!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by patting the shrimp dry and seasoning them with salt, black pepper, and a pinch of smoked paprika. Heat a skillet with a drizzle of olive oil over medium-high heat. Sear the shrimp for about 1-2 minutes per side until they turn pink and golden. Remove them from the skillet and set aside.
2. Cook the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and bell pepper, sautéing for about 5 minutes until they are softened. Stir in the minced garlic and cook for another minute until fragrant.
3. Make the Roux:
Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook the mixture, stirring constantly, for 2-3 minutes to eliminate the raw flour taste—this will create a nice base for your bisque.
4. Add Liquids and Seasonings:
Gradually whisk in the seafood stock or chicken broth. Next, stir in the tomato paste, thyme, bay leaves, Worcestershire sauce, hot sauce, smoked paprika, cayenne pepper, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to simmer uncovered for about 15-20 minutes, stirring occasionally.
5. Add Corn:
After simmering, stir in the corn kernels and continue to simmer for another 10 minutes until the corn is tender and fragrant.
6. Blend the Bisque:
Remove the bay leaves from the pot. Using an immersion blender, blend the bisque partially to create a creamy texture while leaving some whole corn kernels for added texture. If you don’t have an immersion blender, carefully transfer half of the soup to a blender, puree it, and return it to the pot.
7. Finish with Cream:
Stir in the heavy cream and taste; adjust the seasoning with additional salt, pepper, and cayenne as desired. Warm it gently over low heat, but do not let it boil.
8. Serve:
Ladle the bisque into bowls. Top with the seared shrimp and garnish with sliced green onions and fresh parsley or chives. Add a sprinkle of smoked paprika on top for extra flair!
9. Optional:
For a complete meal, serve your bisque with crusty French bread or garlic toast—perfect for dipping and soaking up all that delicious flavor!
Enjoy your flavorful, creamy New Orleans Shrimp and Corn Bisque!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Frozen shrimp work well; just make sure to thaw them completely before cooking. You can thaw them overnight in the fridge or place them in a sealed bag and submerge in cold water for a quicker option.
How Can I Make This Bisque Spicier?
If you love heat, feel free to increase the cayenne pepper or hot sauce to your taste. You can also add diced jalapeños or even a pinch of crushed red pepper flakes for extra spice!
Can I Prepare This Bisque in Advance?
Yes, you can make the bisque ahead of time! Simply let it cool, store it in an airtight container in the fridge for up to 3 days, and reheat gently on the stove. Add a splash of cream when reheating to freshen up the consistency.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter alternative, half-and-half or whole milk can be used. For a dairy-free option, try coconut milk, which will lend a unique flavor to the bisque but will keep it creamy!