Shrimp and Corn Bisque Recipe

A shrimp and corn bisque is a rich, creamy, and comforting soup that blends the sweetness of corn with the savory depth of shrimp. This dish is perfect for any occasion, whether you’re serving it as an elegant appetizer or a hearty main course. The creamy texture, combined with the delicate flavors of the shrimp and corn, makes for a luxurious bowl of soup that’s sure to impress your family or guests.

Instructions:

1. Prepare the Shrimp:

Start by peeling and deveining the shrimp. You can use fresh or frozen shrimp for this recipe, but if you’re using frozen shrimp, make sure they’re completely thawed before cooking. Once peeled, chop the shrimp into bite-sized pieces. Set the shrimp aside for later.

2. Sauté the Vegetables:

In a large pot or Dutch oven, heat 1 tablespoon of olive oil or butter over medium heat. Add the chopped onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes, or until they begin to soften and the onions become translucent. Stir occasionally to avoid burning.

Add the minced garlic and cook for another 1-2 minutes, or until fragrant. Garlic burns quickly, so be sure not to overcook it.

3. Add the Potatoes:

Add the diced potatoes to the pot and cook for another 3-4 minutes, stirring occasionally. The potatoes will break down a bit during cooking, helping to thicken the bisque as it simmers.

4. Add the Stock and Seasonings:

Pour in the 4 cups of chicken stock (or vegetable stock for a lighter, vegetarian version). Add 1 teaspoon of Old Bay seasoning, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cayenne pepper (if using). Stir the ingredients to combine. These seasonings will infuse the bisque with rich, savory flavors, complementing the shrimp and corn perfectly.

Bring the soup to a gentle simmer over medium heat and cook for 10-15 minutes, or until the vegetables, especially the potatoes, are tender.

5. Incorporate the Corn:

Next, add the 1 cup of corn kernels to the pot. You can use fresh, frozen, or canned corn—just be sure to drain canned corn before adding it. Stir the mixture to combine, and continue simmering for another 5-10 minutes.

Corn adds both sweetness and texture to the bisque, which will balance the savory shrimp and the creamy base. The longer the soup simmers, the more the flavors will meld together.

6. Blend the Soup:

Once the vegetables are tender and the soup is simmering nicely, it’s time to blend part of the bisque to achieve that silky, creamy texture. You can either use an immersion blender (stick blender) directly in the pot, or transfer the soup to a regular blender in batches.

Blend the soup until smooth, leaving some chunks of vegetables and corn for texture. If the bisque seems too thick after blending, you can add a little more chicken stock or water to achieve the desired consistency. Taste the soup and adjust the seasoning if needed.

7. Add the Cream and Shrimp:

Once the bisque is blended to your liking, return the soup to the heat and stir in 1 cup of heavy cream (or half-and-half for a lighter version). The cream will give the bisque its signature richness and smooth mouthfeel.

Add the chopped shrimp to the pot and cook for an additional 4-5 minutes, or until the shrimp turns pink and is cooked through. Be careful not to overcook the shrimp, as it can become tough.

8. Finish with Lemon Juice:

Once the shrimp is cooked, add 1 tablespoon of fresh lemon juice to the bisque. The acidity from the lemon brightens the flavor and balances the richness of the cream. Stir well and taste the bisque, adjusting the seasoning with salt and black pepper as necessary.

9. Serve and Garnish:

Ladle the shrimp and corn bisque into bowls. Garnish each bowl with a sprinkle of fresh parsley for color and freshness. If desired, add a few extra garnishes like crumbled bacon, green onions, or shredded cheese for added texture and flavor.

Serve the bisque with crusty bread or garlic bread on the side for dipping.

Why This Shrimp and Corn Bisque Is So Special:

1. Rich and Creamy Texture:

The bisque’s luxurious texture is achieved through the combination of sautéed vegetables, potatoes, and heavy cream. The vegetables break down during the cooking process, creating a velvety consistency that makes the bisque feel indulgent without being overly heavy.

2. Flavorful Shrimp and Corn Combination:

Shrimp and corn are a natural pairing. The sweetness of the corn balances the savory shrimp, while the corn also adds a slight crunch and texture to the creamy soup base. The seasonings, including Old Bay and smoked paprika, deepen the flavor of the bisque and bring a comforting, coastal vibe to the dish.

3. Perfect for All Occasions:

Whether you’re making this soup for a weeknight family dinner, a holiday meal, or a special gathering, shrimp and corn bisque is sure to impress. It’s a versatile dish that works for various occasions, from casual weeknight meals to elegant dinner parties. Plus, it’s easily adaptable, allowing you to tweak ingredients based on availability or dietary preferences.

Tips for Making the Best Shrimp and Corn Bisque:

1. Use Fresh Shrimp for Best Flavor:

Whenever possible, use fresh shrimp for the best flavor and texture. Frozen shrimp works just fine, but fresh shrimp will add a more pronounced seafood flavor to the bisque. Be sure to peel and devein the shrimp yourself for maximum freshness.

2. Don’t Overcook the Shrimp:

Shrimp cooks very quickly. Overcooking shrimp can result in a rubbery texture, so be mindful when adding them to the bisque. Once the shrimp turns pink and opaque, it’s done. Remove it from the heat to avoid overcooking.

3. Adjust the Cream for Richness:

While the recipe calls for heavy cream, you can adjust the richness to your liking by using half-and-half or even coconut milk for a dairy-free option. Keep in mind that substituting with coconut milk will change the flavor profile slightly, adding a subtle coconut taste.

4. Enhance the Broth with Wine:

If you’re a fan of seafood, adding a dry white wine to the bisque enhances its complexity. The wine will cook down with the broth, infusing the soup with a slightly tangy depth. If you prefer not to use wine, you can substitute it with additional stock or a splash of lemon juice.

5. Make It Spicy (Optional):

If you like a bit of heat in your bisque, consider adding a dash of cayenne pepper, jalapeños, or hot sauce to the soup. The heat from these ingredients will complement the sweetness of the corn and bring out the savory flavor of the shrimp.

Serving Suggestions:

Shrimp and corn bisque pairs beautifully with several sides to create a complete meal:

1. Crusty Bread:

Serve your bisque with slices of crusty French baguette or garlic bread for dipping. The bread soaks up the creamy soup, making for a satisfying bite.

2. Salad:

A fresh, crisp salad with mixed greens, cucumbers, tomatoes, and a light vinaigrette offers a refreshing contrast to the rich and creamy bisque. A citrus dressing would also enhance the bisque’s lemony notes.

3. Side of Roasted Vegetables:

If you want to add more vegetables to the meal, serve the bisque with a side of roasted vegetables, such as carrots, brussels sprouts, or asparagus. The caramelized flavors from the roasting process complement the sweetness of the corn in the bisque.

Conclusion:

Shrimp and corn bisque is a comforting and indulgent soup that combines the best of both land and sea. With its creamy texture, rich flavors, and a perfect balance of shrimp and sweet corn, this bisque is sure to become a go-to recipe for cozy dinners and special occasions. Whether served as a starter or a main course, it’s a dish that’s both satisfying and impressive. By following these easy-to-understand steps and tips, you can create a homemade bisque that rivals any restaurant version. Enjoy!

Yield: 4

Shrimp and Corn Bisque Recipe

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A shrimp and corn bisque is a rich, creamy, and comforting soup that blends the sweetness of corn with the savory depth of shrimp. This dish is perfect for any occasion, whether you're serving it as an elegant appetizer or a hearty main course. The creamy texture, combined with the delicate flavors of the shrimp and corn, makes for a luxurious bowl of soup that’s sure to impress your family or guests.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

• 1 lb (450g) shrimp, peeled and deveined (tails removed if desired)
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 celery stalk, chopped
• 1 large potato, peeled and diced (or 2 medium potatoes)
• 1 cup fresh or frozen corn kernels
• 2 cups low-sodium chicken or vegetable broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1/2 cup milk (or more for desired consistency)
• 1 teaspoon Old Bay seasoning (optional, for added flavor)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 1 tablespoon fresh parsley or chives, chopped (for garnish)
• Juice of 1/2 lemon (optional, for a touch of acidity)

Instructions

1. Cook the shrimp:
   In a large pot, melt 1 tablespoon of butter over medium heat. Add the shrimp and cook for 2-3 minutes, just until they turn pink and are cooked through. Remove the shrimp from the pot and set aside. Once cooled, chop the shrimp into bite-sized pieces and set aside.
   
2. Sauté the vegetables:
   In the same pot, add the remaining tablespoon of butter. Add the chopped onion, garlic, and celery. Sauté for about 5 minutes, until the vegetables are softened and fragrant.
   
3. Add the potatoes and corn:
   Stir in the diced potatoes and corn. Cook for an additional 2 minutes.
   
4. Simmer the bisque:
   Add the chicken or vegetable broth, smoked paprika, thyme, and Old Bay seasoning (if using). Bring to a simmer, and cook for about 10-15 minutes, or until the potatoes are tender.
   
5. Puree the soup:
   Use an immersion blender to carefully puree the soup until smooth, leaving some small chunks for texture. (Alternatively, you can transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.)
   
6. Add the cream and milk:
   Once the soup is pureed, stir in the heavy cream and milk. Taste and adjust the seasoning with salt and pepper. Simmer for an additional 5 minutes, until the soup is heated through and creamy.
   
7. Finish the bisque:
   Add the cooked shrimp back into the soup and stir to combine. Heat for another 2-3 minutes to warm the shrimp through.
   
8. Serve:
   Ladle the bisque into bowls. If desired, drizzle with a little more cream, sprinkle with fresh parsley or chives, and squeeze a little lemon juice over the top for brightness.
   
9. Enjoy:
   Serve with crusty bread or a side salad for a complete meal.

Notes

For a thicker bisque: If you prefer a thicker bisque, you can mash some of the potatoes in the soup after simmering or add a tablespoon of flour to the sautéed vegetables to create a roux before adding the broth.

Frozen Shrimp: If using frozen shrimp, make sure to thaw them first before cooking.

Spicy Version: For a spicy kick, add a pinch of cayenne pepper or a few dashes of hot sauce.