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A bowl of creamy Orleans Shrimp and Corn Bisque topped with shrimp and parsley.

Orleans Shrimp and Corn Bisque

A creamy and flavorful shrimp and corn bisque with Creole seasoning.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Creole
Ingredients Equipment Method Notes

Ingredients
  

For the Bisque
  • 2 tablespoons butter
  • 1 cup chopped yellow onion
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped celery
  • 2 cloves garlic minced
  • 1 teaspoon Creole seasoning
  • 1/4 teaspoon cayenne pepper
  • 4 cups chicken broth
  • 2 cups frozen corn kernels
  • 1 pound large shrimp peeled and deveined
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh parsley for garnish

Equipment

  • Large pot
  • Whisk
  • Blender

Method
 

  1. Melt butter in a large pot over medium heat. Add onion, bell pepper, and celery. Cook until softened, about 5-7 minutes.
  2. Add garlic, Creole seasoning, and cayenne pepper. Cook for 1 minute more until fragrant.
  3. Pour in chicken broth and add corn. Bring to a simmer, then reduce heat and cook for 10 minutes.
  4. Carefully transfer about half of the soup to a blender (or use an immersion blender) and blend until smooth. Return the pureed soup to the pot.
  5. Add the shrimp to the pot and cook until pink and cooked through, about 3-5 minutes.
  6. Stir in the heavy cream and heat through, but do not boil.
  7. Serve hot, garnished with fresh parsley.

Notes

For a spicier bisque, increase the amount of cayenne pepper.