Oh, honey, let me tell you about this New Orleans Shrimp and Corn Bisque. It’s like a warm hug from the French Quarter, seriously! I remember the first time I tasted anything like this down in NOLA – the air was thick with the smell of spices, and this creamy, dreamy soup was just everything. It’s got that soul-warming richness from the cream and butter, but then you get these pops of sweet corn and tender shrimp that just sing. It’s not just soup; it’s an experience, and I’ve worked hard to get this recipe just right so you can bring a little bit of that magic into your own kitchen. Trust me, this one’s a keeper!

Why You’ll Love This New Orleans Shrimp and Corn Bisque

It’s ridiculously rich and creamy – like velvet in a bowl!
Seriously easy to whip up, even on a weeknight.
Captures those authentic, soul-satisfying New Orleans flavors.
Super versatile – great as a starter or a main meal.
The ultimate comfort food that’ll warm you right up!

Gathering Your New Orleans Shrimp and Corn Bisque Ingredients

Alright, let’s get down to business! To make this amazing New Orleans Shrimp and Corn Bisque, you’ll need a few key players. Don’t worry, it’s nothing too fancy, just good, solid ingredients that come together beautifully. Make sure you have everything prepped before you start cooking – it makes the whole process so much smoother. Grab your biggest pot, and let’s get these ingredients ready!

Essential Components for New Orleans Shrimp and Corn Bisque

First up, we’ve got our flavor base: 2 tablespoons of unsalted butter, 1 cup of chopped yellow onion, 1 cup of chopped celery, and 1 cup of chopped green bell pepper. These are our holy trinity, folks! Then, we need 2 cloves of garlic, minced, because garlic makes everything better, right? For our star, we’ll use 1 pound of large shrimp, peeled and deveined – make sure they’re nice and ready to go. And for that creamy, dreamy texture, we’re talking 4 cups of seafood or chicken broth, 2 cups of whole milk, and 1 cup of heavy cream. Don’t forget 1 cup of corn kernels, either fresh or frozen, and 1/4 cup of all-purpose flour to thicken it all up. Finally, for that signature kick, we’ll use 1/2 teaspoon of smoked paprika and a pinch of cayenne pepper if you like it spicy. Oh, and of course, salt and freshly ground black pepper to taste!

Step-by-Step Guide to Crafting Your New Orleans Shrimp and Corn Bisque

Alright, let’s get this show on the road! Making this bisque is easier than you think, and the results are SO worth it. Just follow these steps and you’ll be spooning up pure comfort in no time. It’s all about building those layers of flavor, so don’t rush the beginning!

Building the Flavor Base for New Orleans Shrimp and Corn Bisque

First things first, grab your favorite big pot or Dutch oven and melt that butter over medium heat. Toss in your chopped onion, celery, and bell pepper – this is our “holy trinity” base, so let them get nice and soft, about 5 to 7 minutes. You don’t want them browned, just tender. Then, add your minced garlic and cook for just about a minute more until it smells amazing. Now, sprinkle in that flour and stir it around for a minute or two. This makes a little roux, which is key for thickening our bisque!

Simmering and Finishing Your New Orleans Shrimp and Corn Bisque

Now for the magic! Slowly whisk in your broth and milk, making sure to get out any lumps from the flour. Bring it all up to a gentle simmer, stirring every now and then. Once it’s simmering nicely, toss in your shrimp, corn, smoked paprika, and that cayenne if you’re feeling brave! Cook until the shrimp turn pink and are just done – usually just 3 to 5 minutes. Don’t overcook them! Finally, stir in that luscious heavy cream. Let it heat through, but please, oh please, don’t let it boil after you add the cream! Just a gentle warm-up. Taste it and add salt and pepper until it’s perfect. Ladle it into bowls and sprinkle with fresh parsley. Ta-da!

Tips for the Perfect New Orleans Shrimp and Corn Bisque

Okay, so you want your New Orleans Shrimp and Corn Bisque to be *perfect*, right? A few little tricks can make all the difference. If you like it spicier, don’t be shy with that cayenne pepper – start with a little, taste, and add more if you dare! For a super smooth bisque, make sure you cook down those veggies really well before adding the flour, and whisk that broth and milk in gradually to avoid lumps. And please, please, use good quality shrimp; it really makes a difference in the final flavor. Fresh corn is amazing if you can get it, but frozen works like a charm too. Just remember, patience with the veggies is your best friend here!

Serving Suggestions for New Orleans Shrimp and Corn Bisque

This rich New Orleans Shrimp and Corn Bisque is practically a meal in itself, but it loves a good partner! A slice of warm, crusty French bread is non-negotiable for soaking up every last drop. Seriously, don’t skip the bread! A simple side salad with a light vinaigrette is lovely too, just to cut through all that creamy goodness. And for a final flourish, a generous sprinkle of fresh chopped parsley or even some chives on top makes it look as good as it tastes. Enjoy!

Frequently Asked Questions About New Orleans Shrimp and Corn Bisque

Q: Can I make this New Orleans Shrimp and Corn Bisque ahead of time?
You can definitely make this bisque a day in advance! Just let it cool completely, then store it in an airtight container in the fridge. When you’re ready to serve, gently reheat it on the stove over low heat. Be sure not to boil it once the cream is in, as it can sometimes separate if reheated too quickly. You might need to add a splash more milk or cream to get it back to that perfect silky consistency.

Q: My bisque isn’t thick enough. What did I do wrong?
No worries, it happens! If your bisque isn’t as thick as you’d like, you can easily fix it. Either whisk in a little more flour with a tablespoon of cold milk or water to make a slurry, then stir that into the simmering bisque, or simply simmer it uncovered for a few extra minutes to let some of the liquid evaporate. Just keep an eye on it so it doesn’t get *too* thick!

Q: I don’t have seafood broth. What can I use instead for my New Orleans Shrimp and Corn Bisque?
That’s a great question! If you can’t find seafood broth, good quality chicken broth is a perfectly fine substitute. It will still give you a wonderful flavor base for this creamy soup. Some folks even use vegetable broth, but chicken broth is usually my go-to if seafood broth isn’t available. It still lets the shrimp and corn shine!

Q: How can I adjust the spice level in this bisque?
This is totally customizable! The cayenne pepper is where the heat comes from. For a milder version, just leave it out entirely or use just a tiny pinch. If you like it with a good kick, feel free to add a bit more cayenne, or even a dash of your favorite hot sauce along with the shrimp. Taste it as you go!

Understanding the Nutritional Profile of New Orleans Shrimp and Corn Bisque

Just a heads-up, the nutritional info for this New Orleans Shrimp and Corn Bisque is an estimate. It can totally change depending on the brands you use and exactly how you make it. But generally, a serving comes in around 450 calories, with about 30g of fat, 20g of protein, and 25g of carbohydrates. It’s a rich dish, for sure, but oh-so-delicious!

New Orleans Shrimp Bisque: 1 bowl heaven

Author: smaakvolle.nl
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich and creamy bisque featuring succulent shrimp and sweet corn, inspired by the flavors of New Orleans.

Ingredients

Scale

2 tablespoons unsalted butter
1 cup chopped yellow onion
1 cup chopped celery
1 cup chopped green bell pepper
2 cloves garlic, minced
1 pound large shrimp, peeled and deveined
4 cups seafood or chicken broth
2 cups whole milk
1 cup heavy cream
1 cup frozen or fresh corn kernels
1/4 cup all-purpose flour
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish

Instructions

Melt butter in a large pot or Dutch oven over medium heat.
Add onion, celery, and bell pepper. Cook until softened, about 5-7 minutes.
Add garlic and cook for 1 minute more until fragrant.
Stir in flour and cook for 1-2 minutes, stirring constantly.
Gradually whisk in broth and milk until smooth. Bring to a simmer, stirring occasionally.
Add shrimp, corn, smoked paprika, and cayenne pepper (if using).
Cook until shrimp are pink and cooked through, about 3-5 minutes.
Stir in heavy cream and heat through, but do not boil.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.

Notes

For a thicker bisque, add more flour to the vegetable mixture.
Adjust cayenne pepper for your desired level of spice.
You can use fresh corn cut off the cob if preferred.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Creole

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 10g
Sodium: 700mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 20g
Cholesterol: 150mg

Keywords: New Orleans, shrimp, corn, bisque, soup, creamy, seafood