New Orleans Shrimp and Corn Bisque

A warm, creamy soup with shrimp and sweet corn.

introduction

This New Orleans Shrimp and Corn Bisque is rich, spicy, and easy to make. It mixes fresh shrimp, sweet corn, and cream for a smooth soup with good flavor. If you want a sweet, simple dessert after this savory soup, try the apple and raisin cake recipe.

why make this recipe

Make this recipe when you want a quick, filling meal. It cooks fast. It uses simple ingredients you may already have. The Cajun spice gives warmth without hard work. It feeds a small group and comforts on cool nights.

how to make New Orleans Shrimp and Corn Bisque

Start by softening the vegetables in olive oil. Add corn and shrimp and cook until the shrimp turn pink. Pour in broth and Cajun seasoning, then simmer to blend the flavors. Finish with heavy cream, taste, and season. Serve hot with parsley on top.

Ingredients :

1 pound shrimp, peeled and deveined, 1 cup corn kernels (fresh or frozen), 1 medium onion, diced, 2 cloves garlic, minced, 1 celery stalk, diced, 1 bell pepper, diced, 4 cups seafood or chicken broth, 1 cup heavy cream, 2 tablespoons Cajun seasoning, 2 tablespoons olive oil, Salt and pepper to taste, Chopped parsley for garnish

Directions :

1. In a large pot, heat olive oil over medium heat. Add onion, garlic, celery, and bell pepper; sauté until soft.
2. Stir in the corn and shrimp; cook for a few minutes until shrimp turn pink.
3. Add the broth and Cajun seasoning; bring to a boil.
4. Reduce heat and simmer for 15 minutes.
5. Stir in the heavy cream; season with salt and pepper.
6. Serve hot, garnished with chopped parsley.

how to serve New Orleans Shrimp and Corn Bisque

Serve the bisque hot in bowls. Add chopped parsley on top. Offer crusty bread or a simple green salad on the side. A squeeze of lemon can brighten the soup before eating.

how to store New Orleans Shrimp and Corn Bisque

Cool the soup to room temperature. Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat. Do not overboil after adding cream. For longer storage, freeze without cream for up to 2 months and add cream when reheating.

tips to make New Orleans Shrimp and Corn Bisque

• Use fresh or good frozen shrimp for best taste.
• If corn is frozen, add it directly; no need to thaw.
• Cook shrimp just until pink to avoid rubbery texture.
• Taste before serving and add salt and pepper little by little.
• If you like more heat, add extra Cajun seasoning or a pinch of cayenne.

variation (if any)

• Make it milder: use 1 tablespoon Cajun seasoning instead of 2.
• Make it thicker: blend half the soup and then mix back in.
• Add diced potatoes or rice for more bulk.
• Use crab or scallops instead of shrimp for a different seafood flavor.

FAQs

Q: Can I use frozen shrimp?
A: Yes. Use thawed shrimp and pat dry before cooking.

Q: Can I skip the heavy cream?
A: You can use half-and-half or a bit of milk, but cream gives the best texture.

Q: How long does it take to make?
A: About 30 minutes from start to finish.

Q: Can I make this vegetarian?
A: Use vegetable broth and omit shrimp, adding extra corn and diced potatoes for texture.

New Orleans Shrimp and Corn Bisque

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Cajun
• Diet: Non-Vegetarian

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Description

A warm, creamy soup with shrimp and sweet corn, flavored with Cajun spices.

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Ingredients

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• 1 pound shrimp, peeled and deveined
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 celery stalk, diced
• 1 bell pepper, diced
• 4 cups seafood or chicken broth
• 1 cup heavy cream
• 2 tablespoons Cajun seasoning
• 2 tablespoons olive oil
• Salt and pepper to taste
• Chopped parsley for garnish

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Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, celery, and bell pepper; sauté until soft.
3. Stir in the corn and shrimp; cook for a few minutes until shrimp turn pink.
4. Add the broth and Cajun seasoning; bring to a boil.
5. Reduce heat and simmer for 15 minutes.
6. Stir in the heavy cream; season with salt and pepper.
7. Serve hot, garnished with chopped parsley.

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Notes

Use fresh or good frozen shrimp for best taste. Reheat gently on the stove over low heat after storage.

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Nutrition

• Serving Size: 1 bowl
• Calories: 400
• Sugar: 6g
• Sodium: 500mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 150mg