Name: New Orleans Shrimp and Corn Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Louisiana
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)

New Orleans Shrimp and Corn Bisque

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New Orleans Shrimp and Corn Bisque is a rich, creamy soup that captures the essence of Louisiana cuisine. This delightful dish combines succulent shrimp with sweet corn, creating a comforting experience perfect for family dinners or elegant gatherings. With its bold Cajun flavors and smooth texture, this bisque is sure to impress seafood lovers and novices alike. Easy to prepare in under an hour, it’s versatile enough to be served as a starter or a main course. Garnished with fresh herbs or served in a bread bowl, this bisque is not just a meal; it’s an experience that brings warmth and joy to any table.

Author: Anita
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4
Category: Soup
Method: Sautéing
Cuisine: Louisiana

Ingredients

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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)

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Instructions

Melt butter in a large pot over medium heat. Sauté onions, celery, bell pepper, and garlic until soft.
Add flour while stirring continuously to create a roux; cook for one minute.
Gradually pour in chicken broth while stirring to avoid lumps. Bring to simmer.
Stir in heavy cream and whole milk; heat through without boiling.
Fold in shrimp and corn; cook until shrimp turns pink (about 5–7 minutes).
Season with Cajun seasoning, smoked paprika, thyme, oregano, salt, black pepper, and lemon juice if desired.
Serve hot garnished with fresh parsley.

Nutrition

Serving Size: 1 cup (240g)
Calories: 380
Sugar: 4g
Sodium: 680mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 26g
Cholesterol: 210mg

Find it online: https://firstfoodie.com/new-orleans-shrimp-and-corn-bisque/