Prep time: 15 mins | Cook time: 20 mins | Servings: 4
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 6 Points
Protein: 26g
Net Carbs: 18g
Fat: 13g
Calories: 295 kcal
Description
Rich, velvety, and bursting with bold Cajun-inspired flavor, this New Orleans Shrimp and Corn Bisque brings restaurant-quality comfort straight to your kitchen! Plump, seasoned shrimp and sweet golden corn kernels simmer in a creamy, spiced broth that warms you from the inside out. Easy enough for a cozy weeknight dinner yet impressive enough for guests, every spoonful is pure Southern indulgence.
Anti-Inflammatory Highlights
Shrimp: A lean source of high-quality protein, selenium, and astaxanthin—a potent antioxidant carotenoid that helps combat oxidative stress and support cellular health.
Sweet Corn & Aromatics: Provide dietary fiber, lutein, zeaxanthin, and natural sulfur compounds from onion and garlic to support healthy digestion and immune wellness.
Ingredients
1 lb shrimp, peeled and deveined
2 cups corn kernels, fresh or frozen
1 medium onion, diced
2 tbsp butter
2 tbsp all-purpose flour
2 cups seafood stock or chicken broth
1/2 cup heavy cream or half-and-half
2 cloves garlic, minced
1/2 cup celery, finely diced (optional)
1 to 1 1/2 tsp Cajun or Creole seasoning
1/2 tsp smoked paprika
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Season & Sear the Shrimp: Pat the shrimp dry and season with half of the Cajun seasoning, salt, and black pepper. Melt 1 tablespoon of butter in a large pot or Dutch oven over medium-high heat. Sear the shrimp for 1 to 2 minutes per side until pink and lightly browned. Remove the shrimp to a plate and set aside.
2. Sauté the Aromatics: Add the remaining 1 tablespoon of butter to the pot over medium heat. Add the diced onion (and optional celery) and cook for 4 to 5 minutes until softened. Stir in the minced garlic, remaining Cajun seasoning, and smoked paprika, cooking for 1 minute until fragrant.
3. Make the Roux: Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste.
4. Simmer the Bisque: Slowly pour in the seafood stock or chicken broth while whisking continuously until smooth. Stir in the sweet corn kernels, bring to a gentle simmer, and cook uncovered for 10 minutes until slightly thickened. (Optional: Use an immersion blender to pulse a small portion of the soup for an extra-creamy texture while leaving plenty of whole corn kernels intact.)
5. Finish with Cream & Shrimp: Reduce the heat to low, stir in the heavy cream, and return the seared shrimp (along with any juices) to the pot. Simmer gently for 2 minutes until warmed through.
6. Garnish & Serve: Taste and adjust salt and pepper as needed. Ladle the bisque into bowls, garnish generously with freshly chopped parsley, and serve warm!