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–+ servings
Isabella

New Orleans Shrimp and Corn Bisque: A Flavorful Delight!

A creamy and flavorful New Orleans-style shrimp and corn bisque, perfect for seafood lovers.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: Creole
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 bell pepper diced (red or green)
  • 2 ribs celery diced
  • 1 pound shrimp peeled and deveined
  • 1 cup corn kernels fresh, frozen, or canned
  • 4 cups seafood stock or chicken broth
  • 1 cup heavy cream
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh parsley chopped (for garnish)
  • 1 tablespoon lemon juice

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.
  2. Add the shrimp to the pot and cook for 2-3 minutes until they turn pink.
  3. Stir in the corn, seafood stock, Cajun seasoning, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
  4. After simmering, use an immersion blender to puree the bisque until smooth. If you prefer a chunkier texture, blend only half of the mixture.
  5. Stir in the heavy cream and lemon juice, and heat through for an additional 5 minutes. Adjust seasoning if necessary.
  6. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 10gProtein: 22gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 150mgSodium: 800mgFiber: 1gSugar: 3g

Notes

  • For a spicier kick, add a few dashes of hot sauce or cayenne pepper to the bisque.
  • You can also substitute the shrimp with crab meat or lobster for a luxurious twist.
  • For a lighter version, use half-and-half instead of heavy cream.

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