If you’re on the hunt for a soup that’s both comforting and bursting with flavor, you’ve got to try my Shrimp and Corn Bisque: A Creamy, Delicious Recipe. This dish is a luscious blend of sweet corn and tender shrimp swimming in a rich, velvety broth with just the right hint of spice and warmth. Every spoonful offers a perfect balance of fresh seafood essence and creamy indulgence that feels like a warm hug on a cool day. It’s an impressive yet surprisingly easy recipe that will have your friends and family asking for seconds before you even finish ladling it out.

Shrimp and Corn Bisque: A Creamy, Delicious Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, fresh, and pantry staples is the key to making this bisque sing. Each ingredient plays a crucial role, whether enhancing the depth of flavor, contributing luscious creaminess, or adding vibrant color and texture to the final dish.

1 pound large shrimp, peeled and deveined (reserve shells): The stars of the dish, lending sweetness and tender texture, with shells used to build a flavorful stock.
1 tablespoon olive oil: For sautéing the veggies and shells, infusing the base with a gentle richness.
1 medium yellow onion, chopped: Adds natural sweetness and depth of flavor when softened.
2 carrots, chopped: Brings subtle earthiness and a touch of vibrant color.
2 celery stalks, chopped: Provides aromatic freshness and balance to the flavor profile.
4 cloves garlic, minced: A punch of savory warmth that complements the seafood perfectly.
1/2 teaspoon red pepper flakes (optional): For a subtle kick that wakes up the palate without overpowering.
1/4 cup all-purpose flour: Creates a roux to thicken the bisque to that ideal silky consistency.
6 cups seafood stock (or chicken stock): The liquid heart of the bisque, rich with the shrimp shells’ ocean flavor or a mild alternative.
1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio): Adds acidity and complexity that elevate the entire dish.
1 bay leaf: Imparts subtle herbal aroma during simmering.
1 teaspoon dried thyme: Brings earthy, woodsy notes that complement the seafood perfectly.
1/2 teaspoon smoked paprika: Adds a gentle smokiness and lovely warm color.
1/4 teaspoon cayenne pepper (optional): For just a touch of heat, enhancing the overall flavor without overwhelming.
2 cups frozen corn kernels: Sweetness and texture that brighten each spoonful.
1 cup heavy cream: Makes the bisque wonderfully rich and velvety smooth.
2 tablespoons butter: Enriches the cooked shrimp and final stages of the bisque for extra silky mouthfeel.
2 tablespoons chopped fresh parsley, for garnish: A fresh, vibrant contrast to the creamy bisque.
Salt and freshly ground black pepper to taste: Essential for perfect seasoning.
Optional garnishes: cooked shrimp, croutons, a swirl of cream: For added texture, richness, and visual appeal when serving.

How to Make Shrimp and Corn Bisque: A Creamy, Delicious Recipe

Step 1: Build the Flavor Base

Start by heating olive oil in a large pot or Dutch oven over medium heat, then toss in the reserved shrimp shells along with chopped onion, carrots, and celery. Cooking these together softens the vegetables and releases the shells’ deep briny aroma, laying the foundation for a bowl of incredible flavor. Stir frequently until the veggies are tender and the shells have turned a warm pink, usually about 8 to 10 minutes.

Step 2: Add Aromatics and Create a Roux

Add the minced garlic and red pepper flakes if you want a little edge of heat. Cooking for another minute lets those aromas bloom beautifully. Then sprinkle the flour over the mixture and stir constantly for 1 to 2 minutes to form a roux. This step is vital—it thickens the bisque later, giving it that signature creamy texture you’re after.

Step 3: Deglaze and Simmer the Stock

Gradually pour in your white wine, scraping up all those flavorful browned bits from the pot’s bottom. Let it reduce for a few minutes to concentrate the taste before introducing the seafood stock, bay leaf, thyme, smoked paprika, and cayenne pepper. Bring everything to a boil then reduce heat to low and cover, letting the flavors meld as it simmers for at least 30 minutes but ideally up to an hour. This is where the magic happens, transforming simple ingredients into something deeply savory with lush seafood hints.

Step 4: Strain and Prepare the Shrimp

Once your stock has developed rich flavors, remove it from heat and allow it to cool slightly. Carefully strain it through a fine-mesh sieve lined with cheesecloth if you have it, to achieve that silky, sediment-free base. Then melt butter in the same pot and quickly sauté your shrimp until just pink and cooked through, which should take about 2 to 3 minutes per side. Don’t overcook or they’ll turn rubbery! Set those aside for now.

Step 5: Cook and Blend the Corn

Add frozen corn kernels to your pot and cook until heated through, around 5 to 7 minutes. Scoop out about a cup of the cooked corn—this will come back later to add delightful texture. Pour the strained shrimp stock back in with the remaining corn and blend the mixture until smooth using an immersion blender. If you prefer, use a standard blender carefully in batches, venting the lid to avoid steam buildup. This creates the luxuriously creamy base that makes this Shrimp and Corn Bisque: A Creamy, Delicious Recipe so special.

Step 6: Finish the Bisque

Return the blended bisque to the pot, warm it gently, then stir in the heavy cream and reserved corn kernels. Season with salt and pepper to your liking, then fold in the cooked shrimp. Heat through carefully without boiling to maintain that rich creaminess and tender seafood texture. Now your bisque is ready to dazzle!

How to Serve Shrimp and Corn Bisque: A Creamy, Delicious Recipe

Garnishes

Garnishes can elevate this bisque from simply delicious to truly memorable. Chopped fresh parsley adds a fresh pop of color and brightness that complements the rich broth. For extra flair, add a few cooked shrimp on top, sprinkle in crunchy croutons, or drizzle a swirl of cream for a visual and textural treat. These touches make each bowl feel special and inviting.

Side Dishes

Because this bisque is hearty and rich, pairing it with crisp, light sides works best. A simple green salad dressed in lemon vinaigrette refreshes the palate, while crusty artisan bread or garlic buttered rolls are perfect for soaking up every last drop. For a full feast, try roasted vegetables or a chilled seafood salad alongside.

Creative Ways to Present

Impress guests by serving the bisque in elegant bowls or even hollowed-out mini bread loaves for a rustic touch. You can garnish with a drizzle of chili oil for heat or sprinkle smoked sea salt for a gourmet finish. Adding a few fresh herbs or microgreens on top enhances the presentation, making this dish just as lovely to look at as it is to eat.

Make Ahead and Storage

Storing Leftovers

Leftover Shrimp and Corn Bisque: A Creamy, Delicious Recipe keeps beautifully in the refrigerator for up to three days. Store it in an airtight container to preserve its creamy texture and fresh flavors. When reheating, do so gently on the stovetop to prevent curdling or overheating the shrimp.

Freezing

This bisque freezes well, making it a great make-ahead meal. Cool completely before transferring into freezer-safe containers, leaving some space for expansion. It will stay fresh for up to two months. When you’re ready to enjoy, thaw overnight in the fridge before reheating slowly over low heat.

Reheating

To reheat, warm the bisque gently in a saucepan over low heat, stirring frequently until heated through. Avoid boiling to keep the cream from separating and the shrimp from becoming tough. If needed, stir in a splash of cream or stock to restore the perfect silky consistency.

FAQs

Can I use fresh corn instead of frozen corn?

Absolutely! Fresh corn will add an even sweeter, more vibrant flavor to your bisque. Just cut the kernels off the cob and cook them as you would frozen corn. It’s a wonderful seasonal upgrade.

Is it okay to use chicken stock instead of seafood stock?

Yes, using chicken stock is a fine substitute if seafood stock isn’t available. While seafood stock enriches the bisque with an ocean-fresh taste, chicken stock still provides a flavorful base that lets the shrimp shine.

Can I make this bisque vegetarian?

While the shrimp and shrimp shells are key to the traditional flavor, you can make a vegetarian version by omitting shrimp and using vegetable stock. Add extra corn and perhaps some smoked paprika or mushrooms to mimic the bisque’s depth and creaminess.

What’s the best way to peel and devein shrimp quickly?

Rinse shrimp under cold water, then gently pull off the shell starting at the legs. Use a small paring knife or shrimp deveiner tool to make a shallow cut along the back and remove the dark vein. Practice makes perfect, and purchasing pre-peeled shrimp can save time too.

Can I prepare parts of the recipe in advance?

Definitely. You can make the shrimp stock up to a day ahead and refrigerate it. Also, chopping vegetables in advance speeds up cooking. Just add fresh shrimp and cream at the end for the best results.

Final Thoughts

If you’re craving a recipe that feels like a special occasion but is easy enough for weeknight dinners, give this Shrimp and Corn Bisque: A Creamy, Delicious Recipe a try. Its luxurious texture, vibrant flavors, and cozy warmth will quickly make it a beloved classic in your cooking repertoire. So grab your pot, gather your ingredients, and dive into this comforting bowl of happiness—you won’t regret it!

Shrimp and Corn Bisque: A Creamy, Delicious Recipe

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4.1 from 66 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 8 servings 1x

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Description

This Shrimp and Corn Bisque is a rich, creamy soup bursting with flavors from homemade shrimp stock, tender shrimp, and sweet corn. Perfectly balanced with aromatic herbs, a hint of spice, and smooth creaminess, this bisque makes a comforting appetizer or light entrée that’s elegant and satisfying.

Ingredients

Scale

Seafood Stock and Base

1 pound large shrimp, peeled and deveined (reserve shells)
1 tablespoon olive oil
1 medium yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1/4 cup all-purpose flour
6 cups seafood stock (or chicken stock)
1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)

Main Soup Ingredients

2 cups frozen corn kernels
1 cup heavy cream
2 tablespoons butter
2 tablespoons chopped fresh parsley, for garnish
Salt and freshly ground black pepper to taste

Optional Garnishes

Cooked shrimp
Croutons
A swirl of cream

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Instructions

Heat the base: Heat the olive oil in a large pot or Dutch oven over medium heat.
Cook aromatics and shells: Add the reserved shrimp shells, chopped onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until vegetables soften and shells turn pink and fragrant.
Add garlic and spices: Stir in minced garlic and red pepper flakes (if using). Cook for 1 minute until fragrant.
Make roux: Sprinkle the flour over the vegetables and shells. Stir constantly and cook for 1-2 minutes to form a roux, which will thicken the bisque.
Deglaze with wine: Gradually add the white wine, scraping the pot bottom to loosen browned bits. Let simmer for a few minutes to reduce slightly.
Add stock and seasonings: Pour in seafood or chicken stock. Add bay leaf, dried thyme, smoked paprika, and cayenne pepper (if using).
Simmer stock: Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes to 1 hour to develop deep flavor.
Cool and strain stock: Remove from heat and cool slightly, then strain through fine-mesh sieve lined with cheesecloth to remove solids, returning smooth shrimp stock to a clean pot.
Melt butter and cook shrimp: In the same or clean pot, melt butter over medium heat. Add shrimp and cook 2-3 minutes per side until pink but not overcooked. Remove shrimp and set aside.
Cook corn: Add frozen corn kernels to pot and cook for 5-7 minutes until heated through.
Reserve some corn: Take out about 1 cup of cooked corn and set aside for texture.
Combine stock and corn: Pour the strained shrimp stock into the pot with the remaining corn.
Blend bisque: Use an immersion blender to puree the corn and stock until smooth. Alternatively, blend carefully in batches in a regular blender.
Simmer bisque: Return blended soup to pot and bring to a gentle simmer over low heat.
Add cream and corn: Stir in heavy cream and the reserved cooked corn.
Season bisque: Add salt and freshly ground black pepper to taste.
Fold in shrimp: Gently fold in the cooked shrimp and heat through without boiling to avoid rubbery texture.
Serve: Ladle the shrimp and corn bisque into bowls.
Garnish: Sprinkle chopped fresh parsley and add optional garnishes like extra cooked shrimp, croutons, or a swirl of cream.
Enjoy: Serve immediately for best flavor and texture.

Notes

Simmering the stock for longer (up to 1 hour) intensifies the shrimp flavor.
Reserve some cooked corn to add texture contrast to the smooth bisque.
Don’t overcook the shrimp to keep them tender and juicy.
You can substitute seafood stock with chicken stock if unavailable.
If you don’t have an immersion blender, blend the soup carefully in batches to avoid burns.
Adjust the cayenne and red pepper flakes to your preferred spice level or omit for milder taste.
Garnishes like croutons add wonderful crunch to the creamy soup.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Soup
Method: Stovetop
Cuisine: American