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Shrimp Corn Bisque: Rich 15 Min Comfort

Shrimp Corn Bisque
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A soul-warming Shrimp and Corn Bisque with authentic New Orleans flavor. This creamy, rich soup is packed with sweet corn, succulent shrimp, and a blend of Cajun spices, making it a comforting and elegant dish perfect for any occasion.

Ingredients

Scale
  • 1 lb shrimp, peeled and deveined
  • 2 tablespoons olive oil or butter
  • 1 small onion, finely chopped
  • 1 small bell pepper, finely chopped
  • 2 celery ribs, finely chopped
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon thyme
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups seafood or chicken stock
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 1/2 cups corn kernels (fresh, frozen, or canned)
  • 1/2 lb additional shrimp, chopped (optional)
  • 1 tablespoon lemon juice
  • Chopped green onions, fresh parsley, hot sauce, crusty bread or croutons for topping (optional)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, and celery. Sauté for 5–6 minutes until softened.
  2. Stir in garlic, smoked paprika, thyme, salt, and black pepper. Cook for another minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes until lightly golden, creating a roux.
  4. Gradually pour in the seafood or chicken stock while stirring constantly. Bring to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
  5. Stir in the corn, milk, and heavy cream. Simmer gently for another 10 minutes. Do not boil.
  6. Add the shrimp (and optional chopped shrimp) and cook for 3–4 minutes, just until they turn pink and opaque.
  7. Stir in the lemon juice and adjust seasoning as needed. Serve hot.

Notes

  • For the best flavor and texture, use raw shrimp.
  • Simmer the bisque gently after adding the cream to prevent curdling.
  • For a dairy-free version, substitute full-fat coconut milk for heavy cream and milk.
  • To make it gluten-free, use a cornstarch slurry instead of flour.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Nutrition

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

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