Shrimp and Corn Bisque

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.

Shrimp and Corn Bisque

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• Author: Chef Megan

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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.

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Ingredients

Scale 1x2x3x

• 1lb(450g) shrimp, peeled, deveined, and chopped (reserve shells for stock)
• 2cups(320g) corn kernels (fresh, frozen, or canned)
• 4 tbspbutter, divided
• 1small onion, diced
• 2celery stalks, diced
• 1red bell pepper, diced
• 3garlic cloves, minced
• 1/4cup(30g) all-purpose flour
• 4cups(960ml) seafood or chicken broth
• 1cup(240ml) heavy cream
• 1/2cup(120ml) dry white wine (optional)
• 1 tspOld Bay seasoning
• 1/2 tspsmoked paprika
• 1/4 tspcayenne pepper (optional, for heat)
• Salt and pepper, to taste
• 2 tbspchopped fresh parsley (for garnish)

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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. 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.
3. 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.
4. 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.
5. Add the minced garlic and cook for another 1-2 minutes until fragrant.
6. Add the Flour:Sprinkle the flour over the sautéed vegetables and stir well to coat, cooking for 1-2 minutes.
7. Sprinkle the flour over the sautéed vegetables and stir well to coat, cooking for 1-2 minutes.
8. 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.
9. 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.
10. 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.
11. 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.
12. Stir in the heavy cream and chopped shrimp, cooking for 3-5 minutes or until the shrimp are pink and cooked through.
13. Serve:Ladle the bisque into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or a side salad.
14. 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.