Every bowl of Shrimp and Corn Bisque takes me back to my first trip to Louisiana. The scent of sweet corn, smoky spices, and buttery shrimp filled the streets of New Orleans. It wasn’t fancy food; it was home-cooked comfort with a big Southern soul. That’s exactly what I wanted to bring to my own kitchen a bisque that’s bold, rich, and ready to make your family slow down and savor every spoonful.
This version keeps everything people love about traditional Louisiana bisque but skips the pork and alcohol. Instead, it leans on layers of flavor built from shrimp stock, fresh corn, and a touch of smoky spice. It’s a simple, hearty dish that feels luxurious without the fuss.
Here’s why this Shrimp and Corn Bisque belongs on your table:
- Rich but balanced: Sweet corn pairs beautifully with tender shrimp for a flavor that’s creamy, not heavy.
- Family-friendly: No wine or bacon needed — this bisque gets its depth from fresh herbs, butter, and Cajun seasoning.
- Versatile: Serve it as a show-stopping main or an elegant starter for dinner parties.
- Easy to make: You don’t need a restaurant kitchen to create something restaurant-worthy.
If you’ve tried Southern classics like my Cajun Shrimp Bisque or the elegant Crab and Shrimp Seafood Bisque, this one will feel familiar — but with a golden sweetness that makes it unforgettable.
Table of Contents
Ingredients for Authentic Shrimp and Corn Bisque
Here’s what you’ll need to make a Louisiana-style bisque without pork or alcohol — just pure Cajun soul food:
- Shrimp: 1½ pounds of medium raw shrimp, peeled and deveined. Keep the shells for making stock if you can.
- Corn: 4 ears of sweet corn or 2–3 cups of fresh or frozen kernels.
- Butter & Olive Oil: 4 tablespoons each to create a rich base without bacon.
- Vegetables: 1 chopped onion, ½ cup diced bell pepper, 2 celery stalks, and 4 minced garlic cloves.
- Seasonings: 1 tablespoon Cajun seasoning, a pinch of smoked paprika, salt, and black pepper to taste.
- Flour: ½ cup for thickening and that classic bisque body.
- Shrimp or Seafood Stock: 4 cups for depth. You can make your own using the shells — it’s worth the extra step.
- Cream: 2 cups heavy cream, warmed. For a lighter version, half-and-half works great too.
- Herbs: Fresh parsley and green onions for brightness.
- Optional Add-ins: Diced potatoes or lump crab meat if you want to stretch it for a crowd.
This balanced mix gives your bisque a smooth, restaurant-style texture without using pork or alcohol. If you’re in the mood for something even more luxurious, check out how I layer flavors in my Classic Shrimp Bisque Recipe — it shares the same heart, just dressed up a bit more. And if you love comforting bowls like this, my Seafood Chowder Bisque Fusion shows another way to turn simple seafood into a meal that feels like a warm hug.
Shrimp and Corn Bisque Recipe (Louisiana Style)
Equipment
- large pot
- cutting board
- chef’s knife
- whisk
- wooden spoon
- measuring cups and spoons
Ingredients
- 1.5 lbs medium raw shrimp (peeled, deveined)
- 4 ears sweet corn or 2–3 cups kernels
- 4 tbsp butter
- 4 tbsp olive oil
- 1 medium onion, chopped
- 0.5 bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 0.5 cup all-purpose flour
- 4 cups shrimp or seafood stock
- 2 cups heavy cream or half-and-half
- 1 tbsp Cajun seasoning
- 0.25 tsp smoked paprika
- Salt and black pepper to taste
- 0.25 cup chopped parsley
- 0.5 cup green onions, sliced
- Optional: diced red potatoes or lump crab meat
Instructions
- Prepare all ingredients. Season shrimp with Cajun spice and set aside.
- Heat butter and olive oil in a large pot. Add onion, bell pepper, and celery. Sauté until soft.
- Stir in garlic, smoked paprika, and flour. Cook until lightly golden, about 5 minutes.
- Gradually whisk in seafood stock. Add parsley and green onions. Simmer for 20 minutes.
- Add corn, shrimp, and cream. Stir and simmer for 5 minutes until shrimp turn pink.
- Taste and adjust seasoning. Serve hot with bread or rice.
Notes
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
- To freeze, cool completely and store in freezer-safe containers for up to 3 months.
- Reheat slowly on the stove over medium heat, stirring often. Avoid boiling to keep shrimp tender.
- Substitute half-and-half for a lighter bisque or add a tablespoon of cream cheese for extra creaminess.
- Add diced red potatoes or lump crab meat for a heartier variation.
- Always use fresh shrimp stock or homemade seafood broth for the richest flavor.
- Garnish each serving with fresh parsley, green onions, or a drizzle of cream for presentation.
- Serve with toasted baguette slices or over rice for a full Cajun-style meal.
Nutrition Information (Per Serving)
- Calories: 460 kcal
- Protein: 16 g
- Fat: 39 g
- Saturated Fat: 20 g
- Cholesterol: 178 mg
- Carbohydrates: 13 g
- Fiber: 1 g
- Sugar: 4 g
- Sodium: 780 mg
- Potassium: 330 mg
- Calcium: 100 mg
- Iron: 1 mg
- Vitamin A: 1480 IU
- Vitamin C: 10 mg
Step-by-Step – How to Make Shrimp and Corn Bisque
There’s something almost magical about watching this Shrimp and Corn Bisque come together — the way the butter melts into the vegetables, the scent of the stock as it starts to simmer, the color deepening with every stir. Here’s how I build that rich, velvety flavor right at home.
Here’s the process that never fails:
- Prep everything first. Finely chop your onion, bell pepper, celery, parsley, and green onions. Mince the garlic. Peel and devein the shrimp, then pat dry and season lightly with Cajun spice.
- Build your flavor base. In a large pot or Dutch oven, melt butter and olive oil over medium heat. Add onion, celery, and bell pepper. Stir until the vegetables soften and smell sweet.
- Add garlic and spices. Stir for one minute to release their flavor. Sprinkle in smoked paprika and Cajun seasoning.
- Make the roux. Add flour to the pot and stir constantly for about five minutes until it turns light golden brown. This step gives your bisque body and richness.
- Pour in the stock. Slowly whisk in your shrimp or seafood stock. It should thicken and start to smell amazing. Add chopped parsley and green onions. Let it simmer on low for twenty minutes.
- Add the stars. Stir in the corn, heavy cream, and shrimp. Simmer just until the shrimp turn pink and tender — about five minutes.
- Finish with love. Taste and adjust seasoning with salt, pepper, or more Cajun spice. Garnish with parsley or green onions before serving.
If you enjoy seafood recipes that build layers of flavor, you might love the way I balance spice and cream in my Lobster and Shrimp Bisque. And for a quick weeknight spin, try a skillet meal like Shrimp Fried Rice — it’s a fast, family favorite that still carries that same savory comfort.
Serving, Variations, and Storage Tips
By the time this Shrimp and Corn Bisque finishes simmering, your kitchen smells like a New Orleans café. The creamy texture, the sweetness of corn, and the delicate shrimp come together perfectly. Now all that’s left is to serve it with a touch of style and a few smart twists to make it your own.
Serving Tips
- Presentation matters: Use deep bowls and finish each serving with a sprinkle of green onions or chopped parsley for color.
- Add crunch: Toasted French bread or buttery garlic croutons pair beautifully with the creamy texture.
- Balance the richness: Serve with a crisp green salad dressed in lemon vinaigrette to keep things light.
- Make it a full meal: Add a scoop of cooked rice at the bottom of the bowl before pouring in the bisque — a Louisiana family trick.
Variations You’ll Love
- Crab upgrade: Fold in lump crab meat at the end for an elegant seafood twist.
- Potato boost: Add diced red potatoes during simmering for a heartier, chowder-style version.
- Vegetarian version: Swap shrimp for mushrooms and use vegetable stock. The Cajun spices still make it shine.
- Extra creamy: Stir in a bit of cream cheese before serving for a thicker, indulgent finish.
Storage & Reheating
- Refrigerate: Store cooled bisque in an airtight container for up to 3 days.
- Freeze: Pour into freezer-safe containers and keep up to 3 months. Defrost in the fridge overnight.
- Reheat gently: Warm over medium heat on the stove, stirring often. Avoid boiling to keep shrimp tender.
Frequently Asked Questions About Shrimp and Corn Bisque
What’s the difference between soup and bisque?
A soup can be light or chunky, while a bisque is always smooth, creamy, and rich. In this Shrimp and Corn Bisque, flour and cream work together to create that signature silky texture. The result is a luxurious dish that feels more like comfort in a bowl than a simple soup.
Do corn and shrimp go together?
Absolutely. Corn’s natural sweetness pairs perfectly with the delicate flavor of shrimp. The two balance each other — shrimp brings savory depth while corn adds freshness. That balance is what gives Shrimp and Corn Bisque its charm.
What’s the secret to the best bisque?
It’s all in the layers of flavor. Sautéing your vegetables first, toasting the flour into a light roux, and using a homemade or high-quality seafood stock make all the difference. Adding cream at the end — not too early — keeps the bisque silky, not heavy.
Why is corn paired with seafood?
Corn adds sweetness that naturally enhances the briny, buttery flavor of seafood. In Southern and Cajun cooking, that contrast is part of what makes dishes like Shrimp and Corn Bisque or seafood chowder so comforting and balanced.
At the end of a long day, nothing feels quite like a bowl of creamy Shrimp and Corn Bisque — warm, savory, and made with love. This recipe isn’t about being perfect; it’s about bringing people together. Every spoonful carries a bit of Louisiana comfort and a lot of heart.
If you love recipes that make dinner feel special without stress, explore my Cajun Shrimp Bisque and Classic Shrimp Bisque Recipe for more ideas to fill your table with flavor.