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+ servings

Corn and Shrimp Bisque

A creamy, hearty bisque with the sweet flavor of fresh corn matched with succulent Gulf Shrimp. Lots of South Louisiana traditional flavors.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Appetizer, Main Dish
Cuisine: Cajun, Creole
Keyword: corn and shrimp bisque
Servings: 8 Servings
Calories: 352kcal

Here's What You Need

  • 1 ½ pound shrimp
  • 2 cups fresh corn in all, with milk (See Notes)
  • ¼ cup butter
  • ¼ cup AP flour
  • 1 cups yellow onions
  • ½ cup green bell pepper
  • ½ cup celery
  • ¼ cup tomato paste
  • 2 tablespoons garlic
  • 4 cups Corn and Shrimp Stock
  • 2 cup heavy cream
  • 1 cup green onions-green part
  • cup green onion-white part

Herb and Spice Blend

  • 1 tablespoon Creole seasoning plus some for the shrimp
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ½ teaspoon thymes
  • 1 teaspoon kosher salt
  • 1 teaspoon white pepper
  • ½ teaspoon cayenne optional

Here's What You Do


  • Slice the kernels and corn milk from corn cobs, reserve cobs.
  • Peel, devein and rinse shrimp, reserve shells.
  • Sprinkle shrimp with Creole seasoning and set aside.
  • Make a stock using shrimp shells and corn cobs. See Notes
  • Prepare all remaining ingredients.

For the Bisque

  • Melt butter in a Dutch oven over medium heat.
  • Add the AP flour. Stir constantly for about 3 minutes to make a blond roux.
  • Add the yellow onions, celery, and bell pepper and saute for about 10 minutes until wilted, Stir frequently so it does not brown.
  • Add the garlic and saute until aromatic, about 2 minutes.
  • Add the tomato paste. Mix well and saute for about 3 to 5 minutes, stirring frequently.
  • Add 1 cup of corn, the corn milk and about half of the Herb and Spice Blend. Stir to blend completely and continue to saute 3 to 5 minutes.
  • Slowly add about ½ cup of the warmed stock. Stir to deglaze the Dutch oven, mixing the fond into the stock.
  • Add the remaining stock and combine all ingredients. Bring the Dutch oven to a low boil, then lower the heat to simmer for about 10 minutes, covered.
  • Remove the bisque to a blender (or food mill or immersion blender) and puree.
  • Return the pureed bisque to the Dutch oven and bring to simmer over medium-high heat.
  • Add the remaining corn and the corn milk, about ⅓ cup of green onion white part, and the remaining Herb and Spice Blend. Stir to combine.
  • Return the Dutch oven to a slight boil, then lower the heat and to a simmer for 5 minutes
  • Increase the heat and add the heavy cream. Stir until the Dutch oven returns to a simmer and continue for about 15 minutes, partially covered.
  • Add the shrimp a few at a time. Add the parsley. Continue to simmer for about 5 minutes, uncovered. Stir often.
  • Remove from heat and let it sit about 5-10 minutes
  • Garnish with green onions, parsley or chives


For a more in-depth explanation of the process and ingredients, refer to my article Corn and Shrimp Bisque.
This recipe yields approximately 8 cups. Estimation of nutritional values was done using 1 cup serving size. 
For detailed instructions on making the stock, read my article Corn and Shrimp Stock.
What size shrimp to use? Small or medium shrimp are perfect. Look for something in the range of 51/60s or 41/50s. Check out my article here to read more about sizing shrimp.
Leftover Corn and Shrimp Bisque can be stored in the refrigerator for 3 to 4 days or for up to 6 months in the freezer if held in an airtight container. Cream-based soups or bisques may have a tendency to separate. When preparing to refrigerate or freeze, let the bisque cool down completely before placing it in an airtight container.
Reheat this bisque on the stove or microwave. Defrost slowly in the fridge overnight before reheating. Slowly simmer the defrosted bisque in a saucepan over low to medium heat until the bisque is warmed all the way through. If using a microwave do so in short intervals; microwave on high for about 20-30 seconds, then stir and go another 20 seconds or so until warmed all the way through. Regardless of how you reheat the bisque, take your time and reheat it slowly. If you are too aggressive with the heat, the shrimp will have a tendency to cook further and get hard and rubbery.


Calories: 352kcal | Carbohydrates: 18g | Protein: 7g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 872mg | Potassium: 451mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1666IU | Vitamin C: 16mg | Calcium: 112mg | Iron: 1mg

This recipe came from www.firstyouhaveabeer.com.