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Shrimp and Corn Bisque

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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

Scale
  • 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)

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.

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