A rich, creamy Southern-style bisque loaded with tender shrimp, sweet corn, aromatic vegetables, and Cajun seasoning. It’s comforting, flavorful, and perfect with crusty bread or a simple green salad.
Ingredients
For the Bisque
1 lb (450 g) large shrimp, peeled, deveined, and tails removed
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, finely diced
1 celery stalk, finely diced
1 small red bell pepper, diced
3 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups seafood or chicken broth
2 cups corn kernels, fresh or frozen
1 cup heavy cream
1 cup whole milk
1 tablespoon tomato paste
1½ teaspoons Cajun seasoning
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper, optional
½ teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon salt, or to taste
1 bay leaf
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
2 green onions, thinly sliced
Optional for Extra Flavor
2 tablespoons finely chopped green bell pepper
½ teaspoon hot sauce
¼ teaspoon Old Bay seasoning
Instructions
Prepare the Shrimp
Pat the shrimp dry with paper towels. Season lightly with a pinch of Cajun seasoning and black pepper. Set aside.
Sauté the Vegetables
Heat the butter and olive oil in a large heavy-bottomed pot over medium heat.
Add the onion, celery, and red bell pepper. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften.
Add the minced garlic and cook for another 30–60 seconds.
Make the Roux
Sprinkle the flour over the vegetables. Stir constantly for about 2 minutes.
The flour should coat the vegetables and become lightly golden. Don’t let it burn.
Add the Broth
Slowly pour in the seafood or chicken broth while whisking continuously. This prevents lumps from forming.
Add the tomato paste, Cajun seasoning, smoked paprika, thyme, black pepper, cayenne pepper, and bay leaf.
Add the Corn
Stir in the corn. Bring the mixture to a gentle simmer.
Cook uncovered for 15–20 minutes, stirring occasionally, allowing the soup to thicken and the flavors to develop.
Blend Part of the Bisque
For a creamy bisque texture, remove about 1½ cups of the soup and blend until smooth. Return the blended mixture to the pot.
Alternatively, use an immersion blender and pulse the soup several times. Leave some corn and vegetables whole for texture.
Add the Dairy
Reduce the heat to low. Stir in the heavy cream and whole milk.
Warm gently for 3–5 minutes. Do not allow the bisque to boil vigorously after adding the dairy.
Cook the Shrimp
Add the shrimp to the simmering bisque. Cook for approximately 3–5 minutes, depending on their size.
The shrimp are ready when they turn pink, opaque, and curl into a loose “C” shape. Avoid overcooking.
Finish the Bisque
Remove the bay leaf. Stir in the lemon juice, fresh parsley, and green onions.
Taste and adjust the salt, Cajun seasoning, black pepper, and hot sauce if desired.
Serve
Ladle the hot bisque into bowls. Garnish with additional parsley and sliced green onions.
Serve with crusty French bread, cornbread, crackers, or a fresh green salad.
Nut Information
Nuts: None
Tree nuts: None
Peanuts: None
Nut-free: Yes, as written
Dairy: Contains butter, milk, and heavy cream
Gluten: Contains wheat flour
Egg-free: Yes
Allergy note: Check broth, Cajun seasoning, and packaged ingredients for allergen or cross-contact warnings if preparing for someone with a severe allergy.
Nutrition Information
Approximate per serving, based on 6 servings:
Calories: 390
Protein: 25 g
Carbohydrates: 27 g
Fiber: 3 g
Net Carbs: 24 g
Fat: 23 g
Saturated Fat: 13 g
Cholesterol: 220 mg
Sodium: 850 mg
Sugar: 8 g
Nutrition values are approximate and can vary depending on the exact ingredients, brands, and portion sizes used.
Q&A
Q: Can I use frozen shrimp?
A: Yes. Thaw the shrimp completely and pat them dry before adding them to the bisque.
Q: Can I use canned corn?
A: Yes. Drain and rinse the corn before using. Fresh or frozen corn will generally provide a fresher flavor and firmer texture.
Q: Can I make this bisque ahead of time?
A: Yes, but for the best texture, prepare the bisque base ahead of time and add the shrimp when reheating. This prevents the shrimp from becoming rubbery.
Q: Can I make it spicy?
A: Yes. Add cayenne pepper, hot sauce, or extra Cajun seasoning according to your preferred heat level.
Q: Can I make it without heavy cream?
A: Yes. You can replace the heavy cream with additional whole milk or evaporated milk, though the bisque will be lighter and less rich.
Q: Can I use half-and-half?
A: Yes. Half-and-half is a good lighter alternative to heavy cream.
Q: Can I add crab meat?
A: Absolutely. Add ½–1 cup cooked lump crab meat during the final few minutes of cooking for a seafood-packed version.
Q: How do I thicken the bisque?
A: The flour roux provides the main thickening. For a thicker texture, blend more of the corn and vegetables into the soup.
Q/S
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: About 50–55 minutes
Servings: 6
Serving size: About 1½ cups
Cuisine: New Orleans/Southern-inspired
Main protein: Shrimp
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently over low to medium-low heat, stirring occasionally. Avoid boiling.
Freezer: Freezing is not recommended because the cream-based texture may separate after thawing.
Gluten-free: Not as written; use gluten-free flour if needed.
Keto-friendly: Not as written because of the corn and flour.
Low-carb option: Reduce or replace the corn and use a low-carb thickener such as xanthan gum.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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