If there’s one thing New Orleans knows how to do, it’s food. From the rich, deep flavors of gumbo to the spicy kick of jambalaya, Cajun and Creole cuisine bring comfort and tradition to every bite. And this New Orleans Shrimp and Corn Bisque is no exception. It’s a creamy, smoky, and slightly spicy dish packed with succulent shrimp, fresh corn, and a luscious broth that makes every spoonful irresistible.

This bisque is perfect for any season—it’s cozy enough for a chilly night but light enough to enjoy in the summertime when fresh corn is at its peak. And the best part? It’s surprisingly easy to make at home with just a few simple ingredients.

Let’s dive right in and bring a little bit of New Orleans into your kitchen!

Step 1: Prepping for Success

Before you start cooking, a little prep work will make the whole process smooth and stress-free. Here’s what you need to do:

Ingredients You’ll Need

First, gather your ingredients:

• Vegetables & Aromatics: Onion, bell pepper, celery (also known as the “holy trinity” of Cajun cooking), garlic, green onions, and parsley.
• Protein: Medium raw shrimp (peeled and deveined) and turkey bacon for that smoky depth of flavor.
• Liquids: Sherry cooking wine, shrimp stock (or any seafood, chicken, or vegetable stock), heavy cream, and a bit of water.
• Seasonings: Cajun seasoning, salt, and black pepper to bring the flavors to life.
• Thickener: A combination of butter and all-purpose flour to create a smooth roux.
• Corn: Fresh corn kernels, straight from the cob for the best taste.

Prep Work:

1. Chop everything – Dice the onion, bell pepper, and celery. Mince the garlic. Chop the green onions and parsley.
2. Remove corn kernels – If you’re using fresh corn, carefully slice the kernels off the cob. You’ll need about 2-3 cups.
3. Prep the shrimp – Peel and devein the shrimp, then pat them dry with a paper towel. Toss them in Cajun seasoning for a bold flavor boost.
4. Chop the turkey bacon – Cut it into small pieces so it crisps up nicely when cooked.

Once everything is prepped, it’s time to start cooking!

Step 2: Building the Flavor Base

Crisping the Turkey Bacon

The first step in creating a bisque with deep, smoky flavor is rendering the turkey bacon.

1. Heat a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add the chopped turkey bacon and cook for about 8 minutes, stirring occasionally, until it’s crispy.
3. Once crispy, remove excess grease, leaving about 1 tablespoon in the pot. This keeps the soup flavorful without being greasy.

Sautéing the Holy Trinity

Next, it’s time to build that irresistible Cajun flavor.

1. Lower the heat to medium-low and add the onion, bell pepper, and celery to the turkey bacon.
2. Cook for 5 minutes, stirring often, until the vegetables soften.
3. Add the minced garlic and cook for 1 more minute, stirring continuously so the garlic doesn’t burn.

At this point, your kitchen is already smelling amazing!

Step 3: Deglazing & Making the Roux

Deglazing with Sherry

Deglazing is a fancy word for lifting up all those delicious browned bits stuck to the bottom of the pan—which adds even more flavor to the bisque.

1. Pour in the sherry cooking wine, scraping the bottom of the pot with a wooden spoon.
2. Let it simmer for 1-2 minutes, so the alcohol burns off and the flavor concentrates.

Making the Roux

A good roux is the secret to a thick, creamy bisque. Here’s how to get it just right:

1. Add 8 tablespoons of butter to the pot and let it melt completely.
2. Sprinkle in ½ cup of flour, stirring constantly to prevent lumps.
3. Keep stirring and cooking the roux for 5 minutes, until it turns a slightly darker shade.

This step gives the bisque its velvety texture, so don’t rush it!

Step 4: Simmering the Bisque

Now that we have the foundation set, it’s time to bring everything together.

1. Slowly whisk in the shrimp stock a little at a time. This prevents lumps from forming.
2. Add 1 ½ cups of water to loosen things up.
3. Stir in half of the parsley and half of the green onions.
4. Bring the bisque to a boil, then reduce to low heat and let it simmer uncovered for 20 minutes.

As it simmers, the flavors deepen, and the broth gets rich and flavorful. Be sure to skim off any fat or foam that rises to the top for a smooth finish.

Step 5: Cooking the Shrimp & Corn

With the bisque base simmering and rich with Cajun flavors, it’s time to introduce the star ingredients—shrimp and sweet corn.

Adding the Shrimp

Shrimp cook quickly, so we’re adding them toward the end to keep them plump and tender. Here’s how to do it just right:

1. Drop in the seasoned shrimp and give the bisque a good stir.
2. Let them cook for about 5 minutes, stirring occasionally, until they turn pink and opaque. Overcooking can make them rubbery, so keep an eye on them!

Fresh Corn for the Perfect Bite

Fresh, sweet corn adds a perfect contrast to the richness of the bisque.

1. Add 2-3 cups of corn kernels, stirring to distribute them evenly.
2. If using fresh corn, let it cook for about 3-5 minutes so it softens but retains some crunch. If using frozen or canned corn, it only needs 2-3 minutes to heat through.

The combination of plump, juicy shrimp and slightly crisp corn kernels creates the perfect texture in every spoonful!

Step 6: Creamy Dreaminess – Adding the Heavy Cream

This is where the bisque transforms into pure decadence. The heavy cream gives it that signature velvety richness that makes every bite irresistibly smooth.

1. Warm up the heavy cream before adding it to the bisque. This helps prevent curdling and ensures a silky texture.
2. Slowly stir in 2 cups of heavy cream, mixing well to blend it evenly.
3. Let the bisque simmer for another 2-3 minutes to allow all the flavors to meld together.

At this point, the bisque should be beautifully thick and creamy, with flecks of herbs and plump shrimp floating in the golden, flavorful broth.

Step 7: Final Seasoning and Adjustments

Before serving, it’s time for a taste test! Bisques are all about balance, and a few final touches will ensure it’s just right.

1. Taste the bisque and adjust the seasoning:
   • If it needs more spice, add extra Cajun seasoning.
   • If it needs a little depth, sprinkle in some black pepper.
   • If it’s too thick, thin it out with a bit more shrimp stock or water.
2. Stir in the remaining chopped green onions and parsley for a final burst of fresh flavor.

Now, it’s ready to serve!

Serving Up the Perfect Bowl

How to Serve

Ladle the bisque into bowls, making sure each portion gets a generous helping of shrimp and corn. Garnish with extra parsley and green onions for a fresh pop of color.

For an extra indulgent touch, try these serving ideas:

• Crusty French bread – Perfect for dipping and soaking up every last drop of that creamy broth.
• Toasted garlic bread – Adds a crispy, buttery crunch to balance the richness of the bisque.
• Crackers or croutons – For an extra bit of texture.

Pairing Suggestions

Pair this bisque with a light salad or a simple Cajun side dish like:

• Classic Caesar salad – A refreshing, crisp contrast to the creamy bisque.
• Dirty rice – A Southern favorite with bold spices that complement the soup beautifully.
• Fried okra or hush puppies – A crispy, Southern-style side that pairs wonderfully.

Tips for the Best Bisque Every Time

1. Use fresh shrimp if possible. While frozen shrimp works fine, fresh Gulf shrimp will elevate the flavor to restaurant-quality levels.
2. Make your own shrimp stock. If you have shrimp shells, simmer them with water, onions, and bay leaves for a homemade stock that adds even more depth.
3. Don’t overcook the shrimp. Since shrimp cook quickly, adding them at the very end keeps them juicy and tender.
4. Warm the cream before adding it. This prevents it from curdling and ensures a silky-smooth texture.
5. Adjust the consistency. If the bisque is too thick, add a bit more stock. If it’s too thin, let it simmer a little longer to reduce.

Frequently Asked Questions

1. Can I use frozen shrimp instead of fresh shrimp?

Absolutely! If you’re using frozen shrimp, make sure to thaw them completely before cooking. The best way is to let them sit in the fridge overnight, or if you’re in a rush, run them under cold water for a few minutes.

2. What if I don’t have shrimp stock?

Shrimp stock adds an authentic seafood depth to the bisque, but if you don’t have any, you can substitute it with chicken, vegetable, or seafood stock. If you want to go the extra mile, make a quick homemade shrimp stock by simmering shrimp shells with water, onion, garlic, and bay leaves for about 20 minutes.

3. Can I make this bisque ahead of time?

Yes! In fact, bisques often taste even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 3 days. Just be sure to reheat gently over low heat, stirring frequently to prevent the cream from separating.

4. Can I freeze shrimp bisque?

Because this bisque contains heavy cream, freezing it isn’t ideal—it can cause the texture to become grainy when reheated. However, if you want to make a freezer-friendly version, cook everything except the cream, freeze it, and then add the cream when reheating for a fresh, creamy consistency.

5. How can I thicken my bisque if it’s too thin?

If your bisque is thinner than you’d like, you can:

• Simmer it longer to reduce the liquid.
• Make a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir it into the bisque and let it cook for a few minutes).
• Add more roux (melt butter in a separate pan, whisk in flour, cook for a minute, then stir into the bisque).

6. What’s the best way to add more spice?

If you like a little extra heat, try:

• Increasing the Cajun seasoning.
• Adding a pinch of cayenne pepper.
• Stirring in a few dashes of hot sauce like Crystal or Tabasco.

7. Can I make this bisque without turkey bacon?

Yes! While turkey bacon adds a smoky depth of flavor, you can leave it out or replace it with smoked sausage for a different but equally delicious twist.

Final Thoughts: A Bowl Full of Comfort

There’s just something magical about a steaming bowl of New Orleans Shrimp and Corn Bisque. The creamy texture, the sweet pop of fresh corn, and the bold Cajun spice all come together to create a dish that feels like a warm hug from the South.

Whether you’re making this for a cozy family dinner, impressing guests with your cooking skills, or just treating yourself to a comforting bowl of Southern goodness, this bisque is sure to hit the spot.

Final Serving Tips:

• For a restaurant-style presentation, garnish with extra green onions, fresh parsley, and a sprinkle of Cajun seasoning.
• Pair it with crusty French bread to soak up all that rich, creamy broth.
• Want to go all out? Serve it alongside a crisp green salad and a glass of chilled white wine for a full dining experience.

I’d love to hear how your bisque turned out! Did you make any fun modifications? Did it transport you straight to the heart of New Orleans? Let me know in the comments below, and don’t forget to share this recipe with fellow food lovers!

Happy cooking, and enjoy every last spoonful of this Cajun classic!