Name: New Orleans Shrimp and Corn Bisque in Just 40 Minutes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Cajun
Ingredients: 2 tablespoons vegetable oil or butter; 1 medium onion, diced; 1 bell pepper, diced; 2 stalks celery, diced; 2 cloves garlic, minced; 1 lb shrimp, peeled and deveined; 2 cups corn kernels (fresh or frozen); 4 cups seafood stock or vegetable broth; 1 cup heavy cream; 1 teaspoon cayenne pepper; 1 teaspoon paprika; Salt and pepper to taste; 1 tablespoon gelatin (optional, for thickness); Chopped green onions

Description

Bring the flavors of Louisiana to your kitchen with this bold and creamy New Orleans Shrimp and Corn Bisque. Sweet corn, tender shrimp, and warm Cajun spices come together in a smooth, comforting broth. Ready in just 40 minutes, it’s the perfect quick dinner for cozy nights.

Ingredients

Scale

Base & Flavor

2 tablespoons vegetable oil or butter
1 medium onion, diced
1 bell pepper, diced
2 stalks celery, diced
2 cloves garlic, minced

Main Ingredients

1 lb shrimp, peeled and deveined
2 cups corn kernels (fresh or frozen)
4 cups seafood stock or vegetable broth
1 cup heavy cream

Seasoning

1 teaspoon cayenne pepper
1 teaspoon paprika
Salt and pepper to taste
1 tablespoon gelatin (optional, for thickness)

Garnish

Chopped green onions

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Instructions

Sauté the Vegetables
Heat oil or butter in a large pot over medium heat. Add onion, bell pepper, and celery. Sauté for 5–7 minutes until softened and fragrant.
Add Garlic & Spices
Stir in garlic, paprika, and cayenne pepper. Cook for 1 minute to release the aromas.
Simmer with Stock & Corn
Pour in seafood stock or vegetable broth. Add the corn and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
Thicken the Bisque (Optional)
If using, dissolve gelatin in a bit of warm broth and stir it into the soup for a thicker texture.
Add Cream & Shrimp
Stir in heavy cream and bring back to a simmer. Add shrimp and cook for 4–5 minutes until shrimp are pink and cooked through.

Taste and Serve
Season with salt and pepper to taste. Ladle into bowls and garnish with green onions. Serve hot with crusty bread.

Notes

Use frozen corn if fresh isn’t available—no need to thaw.

Swap cream for coconut milk to make it dairy-free.

Don’t overcook shrimp—they only need a few minutes.

This bisque is best enjoyed fresh but can be stored up to 3 days.

Add lump crab or white fish for a seafood bisque twist.

Prep Time: 10
Cook Time: 30
Category: Soup, Main Course
Method: Stovetop
Cuisine: Cajun, Southern, New Orleans

Nutrition

Serving Size: 1 ½ cups
Calories: 370
Sugar: 6g
Sodium: 950mg
Fat: 23g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 24g
Cholesterol: 160mg