Creamy Shrimp & Corn Bisque Recipe – Easy Cajun Comfort Food

Name: Creamy Shrimp & Corn Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Cajun
Ingredients: 4 tablespoons unsalted butter; 1 medium yellow onion, diced; 2 cloves garlic, minced; 2 cups fresh or frozen corn kernels; 4 cups low-sodium chicken broth; 1 cup heavy cream; 1 pound medium-sized shrimp, peeled and deveined; 1 teaspoon paprika; 1/4 teaspoon cayenne pepper; 1/2 teaspoon thyme; Pinch of salt; Green onions, thinly sliced (for garnish); Cracked black pepper (for garnish)

Posted on December 5, 2025

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Introduction

The first time I had shrimp and corn bisque, I was sitting in a tiny New Orleans restaurant with jazz music floating through the air and the scent of spices pulling me in from the street. There’s something magical about a really good bisque—it’s rich, creamy, and has that unmistakable Cajun kick that warms you from the inside out. I couldn’t stop thinking about it and knew I had to recreate it at home.

This recipe is my love letter to that unforgettable bowl of bisque. It’s got succulent shrimp, sweet corn, and layers of flavor thanks to a perfectly balanced blend of spices. And the best part? You don’t need to be a professional chef to pull this off—it’s easier than you think, and the results? Absolutely worth it.

Why You’ll Love This Recipe

Alright, let me gush about this bisque for a second. If you’re looking for a dish that’s rich, comforting, and full of flavor, this is it. Here’s why it’s a winner:

Bold Cajun flavors: The combination of seasonings like paprika, cayenne, and thyme gives this bisque that signature Louisiana taste.
Ready in under an hour: This bisque comes together quickly, making it perfect for weeknight dinners or cozy weekends.
Creamy and luxurious: The texture is velvety smooth, thanks to a blend of heavy cream and the natural creaminess of pureed corn.
Perfect for impressing guests: Serve this at a dinner party, and watch everyone’s eyes light up after the first spoonful.

Honestly, this recipe is my go-to when I want to feel like a culinary genius without breaking a sweat. It’s fast, foolproof, and downright delicious.

What Ingredients You’ll Need

This recipe uses simple ingredients that pack a punch. Let’s break them down:

For the Bisque Base:

Butter: Use unsalted butter to control the saltiness. You’ll need about 4 tablespoons.
Onion: One medium yellow onion, diced. The sweetness will balance the spice.
Garlic: Two cloves, minced. Fresh garlic is non-negotiable here.
Corn: Two cups of fresh or frozen corn kernels. If you can get fresh summer corn, do it—it’s a game changer.
Chicken broth: Four cups for that savory base. I prefer low-sodium so I can adjust the salt myself.
Heavy cream: One cup for that luscious texture. If you’re dairy-free, coconut milk works too.

For the Shrimp:

Shrimp: One pound of medium-sized shrimp, peeled and deveined. I love using Gulf shrimp for that authentic flavor, but any fresh shrimp will work.
Seasonings: Paprika, cayenne pepper, thyme, and a pinch of salt. These are the stars of the show.

For Garnish:

Green onions: Thinly sliced for a pop of color and extra flavor.
Cracked black pepper: Because finishing touches matter.

Quick tip: If you’re a fan of spicy food, don’t be shy with the cayenne pepper. That little kick is what makes this bisque sing.

Equipment Needed

You don’t need a ton of fancy tools to make this bisque. Here’s what I use:

Large pot: A good-quality pot is key for making soups and bisques. I use my trusty Dutch oven.
Blender or immersion blender: To puree the corn and get that smooth texture. Immersion blenders are less messy, but any blender works.
Knife and cutting board: For chopping onions, garlic, and green onions.
Wooden spoon: My favorite for stirring without scratching the pot.

Pro tip: If you don’t have a blender, you can use a potato masher for a chunkier bisque. It’s still delicious!

How to Make It: Step-by-Step

Let’s get cooking! Follow these steps, and you’ll have a bowl of creamy shrimp and corn bisque in no time.

Sauté the aromatics (5 minutes): Heat the butter in your pot over medium heat. Add diced onion and minced garlic, and cook until soft and translucent—about 3-5 minutes. The smell is incredible!
Add the corn (5 minutes): Stir in the corn kernels and cook for another 5 minutes, letting them soften and release their natural sweetness.
Create the base (10 minutes): Pour in the chicken broth and bring to a boil. Reduce the heat and let it simmer for 10 minutes, letting the flavors meld together.
Puree the mixture (5 minutes): Use your blender or immersion blender to puree the soup until smooth. Be careful—it’s hot! The texture should be creamy and velvety.
Add the cream (2 minutes): Stir in the heavy cream. Taste and adjust the seasoning with salt and cracked pepper.
Cook the shrimp (5 minutes): Season the shrimp with paprika, cayenne, thyme, and salt. Sauté them in a separate pan with butter until pink and cooked through—about 3-4 minutes per side.
Combine and serve (2 minutes): Add the cooked shrimp to the bisque. Garnish with green onions and cracked black pepper. Serve warm and enjoy!

Quick note: If the bisque feels too thick, you can thin it out with a little extra chicken broth.

My Best Tips & Techniques

I’ve made this bisque more times than I can count, and here’s what I’ve learned:

Don’t rush the aromatics: Cooking the onion and garlic slowly brings out their sweetness and sets the foundation for the flavor.
Blend carefully: If you’re using a regular blender, let the soup cool slightly before blending, or it might splatter.
Use fresh shrimp if possible: The flavor difference is huge. If you’re using frozen shrimp, thaw them completely and pat them dry before cooking.
Adjust the heat: Not everyone loves the same level of spice. Start with a pinch of cayenne and add more to taste.

And here’s the thing—this bisque tastes even better the next day. The flavors deepen and meld together, so don’t be afraid of leftovers.

Ways to Mix It Up

Once you’ve mastered the classic version, try these fun variations:

Seafood Medley: Add scallops or crabmeat along with the shrimp for an extra indulgent bisque.
Smoked Corn: Grill your corn before adding it to the pot for a smoky twist.
Spicy Cajun Kick: Double the cayenne and add a splash of hot sauce for a spicier version.
Vegetarian Option: Skip the shrimp and add diced potatoes or sweet potatoes for a hearty, veggie-packed bisque.
Cheesy Upgrade: Stir in a handful of shredded cheddar or Parmesan for a cheesy, comforting vibe.

Experiment and make it your own! That’s how the best recipes are born.

Serving Ideas & Storage

Serving Suggestions:

Classic Pairing: A warm slice of crusty bread is all you need.
Fancy Touch: Serve in bread bowls for an Instagram-worthy presentation.
Side Dish: Pair with a simple green salad for a complete meal.

Storage Instructions:

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
Freezer: Freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

Pro tip: If the bisque thickens too much after storing, add a splash of chicken broth when reheating.

Nutritional Info & Health Benefits

I’m all about indulgence, but this bisque also has some sneaky nutritional perks:

Nutritional Info (per serving)	Amount
Calories	320
Protein	18g
Carbs	28g
Fat	15g

Why it’s good for you: Shrimp is a lean protein source, and corn adds fiber and natural sweetness. Plus, you’re getting that comforting creaminess without relying on cheese or heavy butter.

Final Thoughts

So that’s my Creamy Shrimp & Corn Bisque! It’s rich, comforting, and packed with Cajun-inspired flavor that’ll transport you straight to New Orleans. Whether you’re hosting friends or just treating yourself, this recipe is always a hit.

I’d love for you to try it and make it your own! Add your favorite seafood, tweak the spices, or serve it in a bread bowl—it’s endlessly customizable. And if you do make it, let me know! Drop a comment below or tag me on Instagram @yourhandle. Seeing your creations makes my day!

Happy cooking, and I hope your kitchen smells as amazing as mine does right now.

FAQs

Q: Can I use frozen shrimp?

A: Absolutely! Just thaw them completely and pat them dry before cooking. Frozen shrimp work perfectly in this recipe.

Q: Can I make this bisque ahead of time?

A: Yes! The flavors actually deepen overnight. Just refrigerate it and reheat gently on the stovetop when you’re ready to serve.

Q: Can I use canned corn instead of fresh or frozen?

A: You can, but fresh or frozen corn tastes better. If using canned, drain it well before adding to the pot.

Q: What’s the best way to reheat leftovers?

A: Reheat gently over low heat on the stovetop or in the microwave. Avoid boiling—it can make the texture grainy.

Q: How spicy is this recipe?

A: It’s mildly spicy as written, but you can adjust the cayenne to your taste. For more heat, add extra cayenne or hot sauce.

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