Shrimp and Corn Bisque
Easy Cajun Shrimp and Corn Bisque is a creamy Louisiana-inspired recipe made with tender shrimp, sweet corn, and bold Cajun seasoning.
If you’re craving comfort food with a little Louisiana flair, this Cajun Shrimp and Corn Bisque hits the spot. It’s creamy, rich, and packed with bold Cajun spices that bring warmth without overpowering the sweetness of shrimp and corn. It’s the perfect soup for chilly nights or when you want to impress with a cozy bowl of Southern-inspired goodness.
Looking for more Cajun-inspired recipes? Check out Shrimp Creole, Shrimp and Crawfish Étouffée, or Chicken Jambalaya.
Recipe at a glance
- Creamy Cajun-inspired bisque packed with shrimp and sweet corn
- Bold, smoky flavor from Cajun seasoning, paprika, and hot sauce
- Uses the Louisiana “holy trinity” of onion, bell pepper, and celery
- Optional homemade shrimp stock adds extra depth of flavor
- Smooth, velvety texture from blending with an immersion blender
- Easy to adjust spice level from mild to fiery
- Make-ahead friendly: prepare the base in advance, add shrimp before serving
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Ingredients
Creamy Cajun Shrimp and Corn Bisque is packed with bold Louisiana flavor. To make this creamy shrimp bisque, you will need:
- Shrimp – Cooking them gently at the end keeps them tender. Check out my post on the proper way to peel and devein shrimp.
- Corn – Fresh sweet corn or frozen kernels work well, and blending creates a creamy base.
- Onion, Bell Pepper, and Celery (the Cajun “holy trinity”) – This classic trio builds the savory, aromatic foundation of the bisque, giving it authentic Louisiana depth.
- Fresh Garlic – Enhances the savory flavor and ties together the vegetables and spices.
- Cajun Seasoning – A bold blend of paprika, garlic powder, onion powder, and spices that delivers smoky, spicy Cajun character.
- Smoked Paprika – Deepens the smoky flavor, complementing the shrimp and corn.
- Cayenne Pepper and Hot Sauce – Add heat. Both can be adjusted for spice level.
- Heavy Whipping Cream – Gives the bisque its luxurious, velvety texture and balances the spice with richness.
- Seafood Stock (or homemade shrimp stock) – Intensifies the seafood flavor and creates a rich, savory broth base. Homemade chicken stock can also be used.
Substitutions and Variations
- Seafood options: Swap shrimp for crab meat, crawfish tails, or even chunks of firm white fish like cod or grouper. You can also use a mix of seafood for a heartier bisque.
- Dairy alternatives: Replace heavy cream with half-and-half or whole milk for a lighter bisque. For dairy-free, use coconut milk or unsweetened oat cream.
- Corn: Fresh corn kernels gives the sweetest flavor, but frozen works just as well. Canned corn is a quick backup (just drain before adding).
- Vegetables: Add diced tomatoes for extra acidity, or toss in okra for a Southern twist.
- Spice level: Adjust the cayenne and hot sauce to taste. For a milder version, reduce or skip the cayenne. For extra heat, add diced jalapeño with the vegetables.
- Gluten-free option: Use a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoon cold water) instead of flour to thicken the bisque.
- Make it chunkier: Instead of blending smooth, leave some of the vegetables and corn whole for a more rustic texture.
- Use bacon grease: Swap the olive oil for bacon grease when sautéing the vegetables. It adds a smoky, savory flavor that pairs beautifully with shrimp and Cajun seasoning.
How to make shrimp and corn bisque
Step 1: In a large pot, melt butter and olive oil over medium-high heat. Add the chopped onion, bell pepper, celery, and carrot. Sauté until softened, 6–7 minutes. Stir in garlic and cook 1 more minute.
Step 2: Sprinkle the flour over the vegetable mixture and stir well, cooking for 2–3 minutes. Slowly whisk in shrimp broth, stirring until smooth.
Step 3: Add the Cajun seasoning, smoked paprika, cayenne, thyme, hot sauce, bay leaves, and corn. Simmer uncovered for 15 minutes.
Step 4: Remove the bay leaf. Blend the chowder with a stick blender (or in batches in a regular blender) until smooth and creamy, leaving some texture if you like.
Step 5: Return to low heat, add the raw shrimp, and cook until pink, about 3–4 minutes. Stir in heavy cream and adjust seasoning with salt, pepper, and more hot sauce if desired.
Step 6: Ladle the chowder into bowls, garnish with green onions and fresh parsley.
Pairing Ideas
This Cajun Shrimp and Corn Bisque is filling on its own, but here are a few pairing ideas to round out your meal:
- Crusty bread or skillet cornbread for dipping
- Simple green salad with a tangy vinaigrette to cut the richness
- Serve this bisque as a side dish with Grilled or blackened catfish for a true Louisiana feast
- Cold beer or chilled white wine like Sauvignon Blanc or Chardonnay to balance the spice
Storage and reheating instructions
Storage. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing. This bisque can be frozen, but it’s best to do so before adding the cream and shrimp, as freezing can alter the texture. Freeze the blended base in airtight containers for up to 3 months.
Reheating. Reheat the bisque over medium-low heat for 20-30 minutes until heated through. Do not overcook the shrimp when reheating, as they can become rubbery. If reheating from frozen, thaw overnight in the fridge. Warm on the stove over medium-low heat, then stir in cream and freshly cooked shrimp right before serving.
Shrimp and corn bisque FAQ’s
Yes! Thaw them first and pat dry before cooking.
Yes. Replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry to thicken the soup.
Make sure the soup is on low heat and not boiling when you stir in the cream. Add it slowly while whisking.
Tried This Recipe? Let Me Know!
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If you made Shrimp and Corn Bisque, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Cajun Shrimp and Corn Bisque
Ingredients
- 2 tablespoons butter
- 1 Tablespoon olive oil
- 1 medium onion finely chopped
- 1 green bell pepper finely chopped
- 2 celery stalks finely chopped
- 1 small carrot finely chopped
- 3 cloves garlic minced
- 2 tablespoon all-purpose flour
- 4 cups shrimp or chicken stock
- 1 ½ tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper adjust to heat preference
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- 1 teaspoon hot sauce plus more to taste
- 2 bay leaves
- 2 cups fresh or frozen corn kernels
- 1 pound medium shrimp peeled and deveined
- 1 cup heavy cream
- Salt and black pepper to taste
- 2 green onions thinly sliced
- Fresh parsley chopped (for garnish)
Instructions
- In a large pot, heat butter and olive oil over medium heat.
- Add onion, green bell pepper, celery, and carrot. Sauté until softened, 6–7 minutes.
- Stir in garlic and cook one more minute.
- Sprinkle flour over the vegetables and stir well. Cook 2–3 minutes to make a light roux.
- Slowly whisk in the stock, stirring until smooth.
- Stir in Cajun seasoning, smoked paprika, cayenne, thyme, hot sauce, and bay leaves.
- Add corn kernels and let simmer uncovered for 15 minutes.
- Remove bay leaves. Use an immersion blender (or transfer in batches to a blender) to blend until smooth. Leave some texture if you prefer.
- Return pot to low heat. Add shrimp and cook until pink and tender, 3–4 minutes.
- Stir in heavy cream, taste, and adjust seasoning with salt, pepper, or extra hot sauce.
- Ladle into bowls, garnish with green onions and parsley.
Notes
- For the best flavor, make a quick shrimp stock from the shells.
- Add shrimp at the very end to keep them tender and juicy.
- Adjust spice level by increasing or reducing the cayenne and hot sauce.
- Use frozen or canned corn if fresh isn’t available (drain canned corn first).
- For a smoky twist, sauté vegetables in bacon grease instead of olive oil.
- To freeze: prepare the base without cream or shrimp. Add them fresh when reheating.
This Cajun Shrimp and Corn Bisque is one of my favorite comfort foods. The sweet corn, smoky Cajun spices, and tender shrimp create a rich, cozy bowl of Louisiana flavor that’s even better the next day.