A Creamy, Comforting Southern Classic
Looking for a warm, flavor-packed dish that feels like home? This New Orleans Shrimp and Corn Bisque is rich, creamy, and bursting with bold Southern flavor. Made with tender shrimp, sweet corn, and a velvety broth infused with paprika, garlic, and cream, it’s the perfect bowl to cozy up with.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups fresh or frozen corn kernels
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- ½ cup diced bell pepper (any color)
- ½ tsp smoked paprika
- ½ tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 2 green onions, chopped (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Sauté the Vegetables
In a large pot over medium heat, melt the butter. Add chopped onion and bell pepper. Sauté for 5–6 minutes, until softened. Add garlic and cook for 1 more minute, stirring frequently.
Step 2: Make the Roux
Sprinkle in the flour and stir constantly for 1–2 minutes until lightly golden. This step helps thicken the bisque and adds a nutty depth of flavor.
Step 3: Add Broth and Seasonings
Slowly pour in the broth while whisking to avoid lumps. Stir in corn, smoked paprika, cayenne (if using), salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes to let the flavors meld.
Step 4: Add Cream and Shrimp
Pour in the heavy cream and stir to combine. Add the shrimp and cook for 5–7 minutes, just until they turn pink and are fully cooked. Avoid overcooking to keep shrimp tender.
Step 5: Garnish and Serve
Ladle the bisque into bowls and top with chopped green onions and parsley. Serve hot with crusty bread or cornbread on the side.
Serving Suggestions
- Crusty Bread: Ideal for soaking up the creamy broth
- Cornbread Muffins: Add a Southern twist to your meal
- With Rice: For a heartier, stew-like version
- Lighter Option: Serve with a crisp green salad
Tips for Success
- Use fresh shrimp for the best texture and flavor.
- Don’t skip the roux—it adds richness and body to the soup.
- Simmer gently to avoid curdling the cream.
- Add shrimp last to keep them juicy and perfectly cooked.
Storage & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended due to cream content—may separate when reheated.
- Reheat: Gently warm on the stovetop over low heat, stirring frequently.
A Southern Classic, Made Simple
This Shrimp and Corn Bisque captures the soulful essence of New Orleans cuisine in one comforting bowl. It’s a must-try for anyone who loves bold, creamy, satisfying meals—and it fits beautifully alongside the savory Southern dishes featured in our eBook, 60 Mouthwatering American Dishes Made Simple.
