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New Orleans Shrimp and Corn Bisque Recipe

New Orleans Shrimp and Corn Bisque Recipe
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★★★★★

4.9 from 23 reviews

This New Orleans Shrimp and Corn Bisque is a rich and creamy seafood soup bursting with the flavors of fresh shrimp, sweet corn, and aromatic Cajun spices. Perfectly balanced with smoked paprika, cayenne, and thyme, this bisque combines a velvety texture with a hint of heat, making it an irresistible comfort food that captures the essence of Southern cuisine.

Ingredients

Scale

For the Bisque:

  • 1 lb shrimp, peeled and deveined
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 small bell pepper, diced
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 3 cups seafood or chicken broth
  • 1 cup heavy cream
  • 2 cups corn kernels (fresh or frozen)
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper (adjust to taste)
  • ½ tsp dried thyme
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp Worcestershire sauce
  • 1 tsp hot sauce (optional)
  • 2 green onions, sliced (for garnish)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Base: In a large pot, heat butter and olive oil over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5 minutes.
  2. Add Garlic and Spices: Stir in the minced garlic, smoked paprika, cayenne pepper, dried thyme, salt, and black pepper. Cook for 1 minute until fragrant.
  3. Make a Roux: Sprinkle in the all-purpose flour and stir continuously for 1-2 minutes to create a thick paste, which will help thicken the bisque.
  4. Add the Broth: Slowly pour in the seafood or chicken broth while stirring constantly to prevent any lumps from forming.
  5. Simmer and Thicken: Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavors to meld and the soup to thicken.
  6. Blend for Smoothness (Optional): Use an immersion blender to puree part of the soup for a smoother texture, while leaving some corn kernels whole for added bite.
  7. Stir in the Cream and Worcestershire Sauce: Add the heavy cream and Worcestershire sauce, stirring well to combine all ingredients smoothly.
  8. Cook the Shrimp: Stir in the peeled and deveined shrimp, cooking for 3-5 minutes until they turn pink and opaque, signaling they are done.
  9. Adjust Seasoning: Taste the bisque and adjust salt, black pepper, or hot sauce according to your preference.
  10. Serve: Ladle the bisque into bowls, garnish with sliced green onions and fresh chopped parsley, and serve hot with crusty bread on the side.

Notes

  • You can substitute chicken broth with seafood broth for a deeper seafood flavor.
  • Adjust cayenne pepper and hot sauce to control the heat level of your bisque.
  • Use fresh or frozen corn kernels based on availability.
  • Immersion blending is optional but recommended for a creamier texture.
  • This bisque can be stored in the refrigerator for up to 3 days and reheated gently.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.

Nutrition

Keywords: Shrimp bisque, New Orleans cooking, Cajun seafood soup, creamy shrimp soup, corn bisque recipe

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