Description
New Orleans Shrimp and Corn Bisque is a creamy, flavorful dish that combines shrimp, corn, and Cajun seasoning, perfect for a cozy meal with a Southern twist.
Ingredients
1 lb large shrimp, peeled and deveined
1 cup fresh or frozen corn kernels
2 tablespoons butter
1 medium onion, finely chopped
2 celery stalks, finely chopped
1 bell pepper, finely chopped
4 cloves garlic, minced
3 cups low-sodium chicken broth
1 cup heavy cream
1 cup whole milk
2 tablespoons flour
1 teaspoon Cajun seasoning
½ teaspoon smoked paprika
½ teaspoon thyme
½ teaspoon oregano
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)
1 tablespoon lemon juice (optional, for added brightness)
Instructions
- Prepare the Ingredients: Chop the onion, celery, and bell pepper. Mince the garlic and set aside. Peel and devein the shrimp, then chop into bite-sized pieces.
- Cook the Vegetables: Melt the butter in a large pot over medium heat. Add the chopped onion, celery, and bell pepper. Cook for 5 minutes until softened. Stir in the garlic, Cajun seasoning, smoked paprika, thyme, and oregano. Cook for another minute until fragrant.
- Make the Bisque Base: Sprinkle the flour over the cooked vegetables, stirring for about 2 minutes to form a roux. Slowly add the chicken broth and whole milk, stirring constantly. Bring to a simmer and cook for 5-7 minutes to thicken the base.
- Add Shrimp and Corn: Stir in the shrimp and corn. Cook for 5-7 minutes until the shrimp are pink and opaque, and the corn is tender.
- Stir in the Cream: Add the heavy cream and stir to combine. Let the bisque simmer for another 5 minutes.
- Finish the Bisque: Season with salt, pepper, and lemon juice. Ladle into bowls and garnish with fresh parsley. Serve with crusty bread or crackers.
Notes
For more heat, add a pinch of cayenne pepper or hot sauce.
Substitute shrimp for other seafood like crab, lobster, or scallops.
For a vegetarian option, omit the shrimp and use more vegetables like mushrooms or zucchini.
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat.
Freeze the bisque without shrimp for up to 3 months. Add freshly cooked shrimp when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 155mg
