A rich, creamy Southern-style seafood soup featuring juicy Cajun-seasoned shrimp, sweet corn, aromatic vegetables and a smooth, flavorful cream-based broth.
Preparation Time: 15 minutes
Cooking Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 4–6
Difficulty: Easy to Medium
Cuisine: Southern American / New Orleans
INGREDIENTS
For the shrimp
1 lb (450 g) large shrimp, peeled and deveined
½ teaspoon Cajun seasoning
¼ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon black pepper
1 tablespoon olive oil
For the bisque
2 cups corn kernels (fresh or frozen)
1 medium onion, finely diced
1 celery stalk, finely chopped
½ green bell pepper, diced
3 cloves garlic, minced
3 tablespoons unsalted butter
2 tablespoons olive oil
3 tablespoons all-purpose flour
4 cups seafood stock or chicken broth
1 cup heavy cream
½ cup whole milk
1 tablespoon tomato paste
½ teaspoon smoked paprika
½ teaspoon Cajun seasoning
¼ teaspoon cayenne pepper (optional)
½ teaspoon dried thyme
Salt and black pepper to taste
1 teaspoon fresh lemon juice
For garnish
2 tablespoons fresh parsley, chopped
2 green onions, sliced
A pinch of paprika
Freshly ground black pepper
INSTRUCTIONS
Step 1: Season the shrimp
Pat shrimp dry with paper towels. In a bowl, combine shrimp with Cajun seasoning, smoked paprika, garlic powder, black pepper and olive oil. Toss until evenly coated. Set aside.
Step 2: Cook the shrimp
Heat 1 tablespoon butter or olive oil in a large pot over medium-high heat. Add shrimp in a single layer and cook for approximately 1–2 minutes per side, until pink and opaque. Remove from the pot and set aside. Avoid overcooking.
Step 3: Sauté the vegetables
In the same pot, melt the remaining butter. Add diced onion, celery and bell pepper. Sauté for 4–5 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
Step 4: Build the flavor
Stir in tomato paste, smoked paprika, Cajun seasoning, thyme and cayenne pepper. Cook for approximately 1 minute to release the spices’ aromas.
Step 5: Make the roux
Sprinkle flour over the vegetables and stir continuously for 2 minutes. Gradually pour in seafood stock while whisking to prevent lumps. Continue stirring until the mixture becomes smooth.
Step 6: Add the corn
Stir in corn kernels. Bring the soup to a gentle simmer and cook uncovered for 12–15 minutes, stirring occasionally, until the corn is tender and the broth begins to thicken.
Step 7: Add the cream
Reduce the heat to low. Stir in heavy cream and whole milk. Simmer gently for 4–5 minutes. Do not allow the soup to boil vigorously.
Step 8: Create a creamy texture
For a thicker, restaurant-style bisque, blend approximately 1 cup of the soup until smooth and return it to the pot. Alternatively, partially blend using an immersion blender, leaving plenty of whole corn kernels.
Step 9: Add the shrimp
Return cooked shrimp to the pot. Stir gently and warm for 1–2 minutes until heated through. Add lemon juice and adjust salt, pepper and Cajun seasoning to taste.
Step 10: Garnish and serve
Sprinkle with fresh parsley, sliced green onions and paprika. Serve immediately while hot.
NUTRITION INFORMATION
Estimated values per serving, based on 6 servings.
Nutrient
Amount
Calories
330–380 kcal
Total Fat
19–23 g
Saturated Fat
10–13 g
Protein
25–30 g
Carbohydrates
17–21 g
Dietary Fiber
2–3 g
Sugar
4–6 g
Cholesterol
160–190 mg
Sodium
650–900 mg
NUTRITIONAL BENEFITS
Shrimp: Excellent source of lean protein, selenium, vitamin B12 and iodine.
Corn: Provides dietary fiber, carbohydrates and antioxidants.
Garlic and onion: Contain beneficial plant compounds and add natural flavor.
Bell pepper: Provides vitamin C and antioxidants.
Celery: Contributes fiber and potassium.
Milk and cream: Provide calcium and contribute to the creamy texture.
NUT AND ALLERGEN INFORMATION
Nut information: This recipe contains no intentionally added peanuts or tree nuts.
Allergen
Information
Peanuts
Not included
Almonds
Not included
Walnuts
Not included
Cashews
Not included
Other tree nuts
Not included
Shellfish
Contains shrimp
Dairy
Contains butter, milk and cream
Gluten
Contains wheat flour
Soy
May be present in packaged stock or seasoning
Fish
May be present in seafood stock
Allergy warning: Always check packaged ingredients and cross-contact warnings. This recipe is not suitable for people with shrimp or shellfish allergies.
RECIPE TIPS
Use large shrimp for better texture and presentation.
Fresh corn provides excellent sweetness, but frozen corn works perfectly.
Seafood stock gives the bisque a deeper seafood flavor.
Cook shrimp separately to avoid overcooking.
Blend only part of the soup to maintain a pleasant chunky texture.
Add cream over low heat to prevent curdling.
Add lemon juice at the end to balance the richness.
Adjust Cajun seasoning according to your preferred spice level.
FREQUENTLY ASKED QUESTIONS (Q&A)
Q1. Can I use frozen shrimp?
Yes. Thaw completely, drain and pat dry before seasoning and cooking.
Q2. Can I use canned corn?
Yes. Drain the corn thoroughly before adding it to the soup.
Q3. Can I make this recipe without heavy cream?
Yes. You can use evaporated milk or cooking cream. The final texture will be slightly lighter.
Q4. How can I make the bisque thicker?
Blend some of the corn and soup together, or add a small cornstarch slurry. Simmer gently until the desired consistency is reached.
Q5. Can I make it spicier?
Yes. Increase cayenne pepper, Cajun seasoning or add hot sauce.
Q6. Can I use chicken broth instead of seafood stock?
Absolutely. Chicken broth works well and creates a milder flavor.
Q7. How do I prevent shrimp from becoming rubbery?
Cook shrimp just until pink and opaque. Avoid prolonged cooking, especially when reheating.
Q8. Can I prepare this soup ahead of time?
Yes. Prepare the vegetable and broth base in advance. Add cream and freshly cooked shrimp shortly before serving for the best texture.
Q9. How should leftovers be stored?
Refrigerate in an airtight container within 2 hours of cooking. Keep at 4°C (40°F) or below and consume within 3–4 days.
Q10. Can I freeze shrimp and corn bisque?
Yes, but cream-based soups can separate after freezing. For best results, freeze the soup base before adding cream and shrimp.
Q11. Is this recipe gluten-free?
Not as written because it contains wheat flour. Substitute a certified gluten-free thickener.
Q12. Is this recipe keto-friendly?
Not as written because corn, flour and milk contain carbohydrates. A lower-carbohydrate variation would require reducing corn and replacing flour with a suitable thickener.
Q13. What can I serve with shrimp and corn bisque?
French bread, garlic bread, steamed rice, fresh green salad or toasted baguette are excellent choices.
Q14. Can I use small shrimp?
Yes. Small shrimp work well, but reduce cooking time to prevent overcooking.