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Shrimp and Corn Bisque

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  • Author: Stephanie
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Sautéing, Simmering
  • Cuisine: American, Southern-Inspired
  • Diet: Gluten Free

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

 

  1. 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.
  2. 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.
  3. Add the Flour:
    • Sprinkle the flour over the sautéed vegetables and stir well to coat, cooking for 1-2 minutes.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://recipe.ukfinda.com/shrimp-and-corn-bisque/