Description
Shrimp and Corn Bisque is a creamy, comforting soup loaded with tender shrimp, sweet corn, and warm spices. This rich, flavorful bisque combines the sweetness of corn with the savory goodness of shrimp, creating a delicious, one-pot meal perfect for cozy evenings.
Ingredients
Units
Scale
- 1 lb (450g) shrimp, peeled, deveined, and chopped (reserve shells for stock)
- 2 cups (320g) corn kernels (fresh, frozen, or canned)
- 4 tbsp butter, divided
- 1 small onion, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1/4 cup (30g) all-purpose flour
- 4 cups (960ml) seafood or chicken broth
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) dry white wine (optional)
- 1 tsp Old Bay seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Make the Shrimp Stock (Optional):
- If using shrimp shells, add them to a small pot with 2 cups of water. Simmer for 10-15 minutes, then strain and set aside.
- Cook the Vegetables:
- In a large pot, melt 2 tbsp of butter over medium heat. Add the diced onion, celery, and red bell pepper, sautéing for 5-7 minutes until softened.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the Flour:
- Sprinkle the flour over the sautéed vegetables and stir well to coat, cooking for 1-2 minutes.
- Make the Bisque Base:
- Gradually stir in the seafood or chicken broth (plus the optional shrimp stock), followed by the white wine. Bring to a simmer and cook for 5 minutes to thicken.
- Add the corn, Old Bay seasoning, smoked paprika, cayenne pepper (if using), and salt and pepper. Stir to combine and simmer for another 5 minutes.
- Add the Shrimp and Cream:
- Stir in the heavy cream and chopped shrimp, cooking for 3-5 minutes or until the shrimp are pink and cooked through.
- Serve:
- Ladle the bisque into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or a side salad.
Notes
- Make it dairy-free: Use coconut milk instead of heavy cream.
- Adjust thickness: For a thicker bisque, blend half of the soup before adding the shrimp.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.