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
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
