If you love soulful, warming dishes that bring the bounty of the sea and the sweetness of fresh corn together in one bowl, then you are going to adore this Creamy Shrimp and Corn Bisque Recipe. It’s a luscious, velvety bisque that balances the delicate sweetness of shrimp with the natural creaminess of corn, all enriched with herbs, a touch of spice, and a swirl of cream. Perfect for cozy evenings or impressing friends at a dinner party, this bisque is a true comfort food classic elevated to something special and unforgettable.
Ingredients You’ll Need
Every ingredient in this recipe is simple yet essential, carefully chosen to build layers of flavor and texture. From the fresh shrimp that give the bisque its sea-kissed taste, to the golden corn kernels adding sweetness and body, each component plays a starring role in crafting that perfect bowl of bisque.
- 1 pound large shrimp, peeled and deveined (reserve shells): Shrimp provide a tender, succulent seafood base; shells are used to make the rich stock.
- 1 tablespoon olive oil: For sautéing vegetables and shrimp to develop depth in flavor.
- 1 medium yellow onion, chopped: Adds sweetness and a foundational aromatic layer.
- 2 carrots, chopped: Contributes subtle sweetness and color to the broth.
- 2 celery stalks, chopped: Provides a fresh, slightly peppery balance to the sweetness.
- 4 cloves garlic, minced: Infuses the bisque with warm, savory notes.
- 1/2 teaspoon red pepper flakes (optional): Offers a gentle kick if you like a touch of heat.
- 1/4 cup all-purpose flour: Used to make a roux which thickens the bisque beautifully.
- 6 cups seafood stock (or chicken stock): The heart of the bisque, adding deep umami flavor.
- 1 cup dry white wine: Adds acidity and brightness to balance richness.
- 1 bay leaf: Provides earthy, herbal undertones.
- 1 teaspoon dried thyme: Infuses a subtle woodsy aroma.
- 1/2 teaspoon smoked paprika: Adds warmth, smokiness, and color.
- 1/4 teaspoon cayenne pepper (optional): For an extra layer of gentle heat.
- 2 cups frozen corn kernels: Gives sweet, juicy bursts and creamy texture once blended.
- 1 cup heavy cream: Enriches the bisque with luscious creaminess.
- 2 tablespoons butter: Adds silkiness and rounds out the flavors.
- 2 tablespoons chopped fresh parsley, for garnish: Brings a fresh, vibrant finish.
- Salt and freshly ground black pepper to taste: Essential seasonings to enhance all the flavors.
- Optional garnishes: Cooked shrimp, croutons, or a swirl of cream for that extra touch of luxury.
How to Make Creamy Shrimp and Corn Bisque Recipe
Step 1: Build the Stock
Begin by heating olive oil in a large pot over medium heat. Add the reserved shrimp shells alongside chopped onion, carrots, and celery. As you gently cook them, the shrimp shells turn a vibrant pink, releasing a fragrant aroma that hints at the rich ocean flavors to come. This simmering process softens the vegetables and creates a deeply flavorful foundation for your bisque.
Step 2: Introduce Aromatics and Create a Roux
Next, toss in the garlic and red pepper flakes if using, letting their spicy, pungent scents mingle with the vegetables for a minute. Sprinkle the flour evenly over the mixture and stir constantly for a couple of minutes. This step, creating a roux, is critical as it will thicken your bisque into that satisfyingly creamy texture you’re craving.
Step 3: Deglaze with Wine and Add Seasonings
Pour in the dry white wine slowly, scraping the pot’s bottom to lift all those beautiful browned bits – those are pure flavor gold! Once the wine simmers and slightly reduces, add your seafood stock, bay leaf, thyme, smoked paprika, and cayenne pepper if you want a bit of a kick. This blend of herbs and spices will round out the bisque’s savory profile.
Step 4: Simmer and Strain the Stock
Bring the pot to a boil, then lower the heat, cover, and let it simmer gently for at least 30 minutes, ideally up to an hour. This slow cooking allows all those flavors to deepen and marry perfectly. When it’s done, strain the stock through a fine sieve lined with cheesecloth if available, ensuring you capture only the smoothest and most flavorful broth for your bisque.
Step 5: Cook the Shrimp and Corn
In a clean pot or the same one after rinsing, melt the butter over medium heat, then add your peeled shrimp. Cook each side until the shrimp turns a lovely pink but avoid overcooking to keep them tender. Remove and set aside before adding the frozen corn; cook it until warmed through, then reserve about a cup for texture later.
Step 6: Blend and Finish the Bisque
Pour the strained shrimp stock back into the pot with the remaining corn kernels. Using an immersion blender, carefully puree the mixture until smooth and creamy. If you don’t have an immersion blender, a regular blender works too—just blend in small batches to avoid accidents with hot liquids. Return the bisque to low heat, stir in heavy cream and the reserved corn, season generously with salt and pepper, then gently fold in the cooked shrimp to finish.
Step 7: Serve and Enjoy
Warm through gently without boiling, ladle the bisque into bowls, and garnish with fresh parsley. For a truly decadent touch, add a few cooked shrimp, crunchy croutons, or an elegant swirl of cream. Sit back and savor every spoonful of this rich, comforting Creamy Shrimp and Corn Bisque Recipe that feels like a warm hug from the sea.
How to Serve Creamy Shrimp and Corn Bisque Recipe
Garnishes
Simple garnishes elevate the bisque to the next level. Fresh chopped parsley brings a burst of color and brightness, contrasting with the creamy texture. Adding a few cooked shrimp on top showcases the star protein, while a drizzle of cream adds richness and visual appeal. If you like a bit of crunch, sprinkle in homemade or store-bought croutons for texture.
Side Dishes
This bisque pairs wonderfully with light, fresh sides that complement but do not overpower it. A crisp green salad tossed with a lemon vinaigrette, crusty artisan bread for dipping, or a simple baguette are ideal companions that make the meal feel rounded and satisfying.
Creative Ways to Present
Serve your bisque in chilled bowls during warmer months, or in rustic soup crocks for a cozy touch. For a special gathering, serve the bisque as an elegant appetizer in small espresso cups or shot glasses, garnished with microgreens or edible flowers for a touch of sophistication and fun.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Shrimp and Corn Bisque Recipe can be stored in airtight containers in the refrigerator for up to 3 days. Be sure to cool the bisque completely before storing to maintain the best flavor and texture.
Freezing
This bisque freezes well. To freeze, transfer cooled bisque to freezer-safe containers, leaving some space at the top for expansion. It will keep for up to 2 months. Note that the texture of the cream and corn may change slightly upon thawing, but a good stir usually restores its lusciousness.
Reheating
To reheat, gently warm the bisque over low heat on the stove, stirring frequently so it doesn’t scorch. Avoid boiling to prevent the cream from curdling and the shrimp from overcooking. If needed, add a splash of stock or cream to loosen the bisque and bring it back to silky perfection.
FAQs
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn kernels work wonderfully in this bisque and add a lovely sweetness. Just cut them off the cob and use the same amount as the frozen corn. You might want to cook the fresh corn a bit longer to soften it before blending.
What can I substitute if I don’t have seafood stock?
If you don’t have seafood stock, chicken stock is a great substitute that still provides rich flavor. Alternatively, you can use vegetable stock, though your bisque will have a slightly different but still delicious character.
Is this recipe spicy?
The bisque has a mild warmth thanks to the smoked paprika and optional cayenne or red pepper flakes. You can easily adjust the heat to your preference by omitting the spicy ingredients or increasing them for a bolder flavor.
Can I make this bisque vegetarian?
To create a vegetarian version, skip the shrimp and seafood stock and use vegetable stock instead. You can replace cooked shrimp with sautéed mushrooms for a similar texture and umami kick.
How important is peeling and reserving shrimp shells?
Peeling and reserving the shrimp shells is key to making a flavorful homemade stock, which significantly enhances the bisque’s depth. If you skip this step, the bisque may be less rich but will still taste good if you use good quality stock.
Final Thoughts
There is something undeniably comforting and luxurious about a bowl of this Creamy Shrimp and Corn Bisque Recipe. It’s a dish that’s both approachable and impressive, perfect for those times when you want to treat yourself or loved ones to something delicious and heartwarming. I can’t recommend enough giving this recipe a try — once you do, it’s bound to become a favorite in your recipe collection, ready to bring cozy, creamy joy to your table again and again.
Print
Creamy Shrimp and Corn Bisque Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Shrimp and Corn Bisque is a rich, creamy, and flavorful seafood soup perfect for any occasion. Made by simmering shrimp shells with aromatic vegetables and spices to create a homemade seafood stock, then blended with sweet corn and finished with tender shrimp and cream. This bisque offers a delightful balance of sweet corn and shrimp flavors with a touch of heat from optional spices, resulting in a comforting and elegant dish.
Ingredients
Seafood Stock 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)
Bisque and Garnishes
- 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 Olive Oil: Heat the olive oil in a large pot or Dutch oven over medium heat to prepare for sautéing the shrimp shells and vegetables.
- Sauté Shrimp Shells and Vegetables: Add the reserved shrimp shells, chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, for about 8-10 minutes until the vegetables soften and the shells turn pink and fragrant, building a flavorful base for the stock.
- Add Aromatics: Stir in the minced garlic and red pepper flakes if using. Cook for an additional minute until fragrant to enhance the flavor complexity.
- Create Roux: Sprinkle the flour evenly over the vegetables and shrimp shells. Cook while stirring constantly for 1-2 minutes to form a roux, which will thicken the bisque later.
- Deglaze with Wine: Gradually pour in the white wine while scraping the bottom of the pot to loosen browned bits. Let it simmer for a few minutes to reduce slightly and concentrate flavors.
- Add Stock and Seasonings: Pour in the seafood or chicken stock. Add bay leaf, dried thyme, smoked paprika, and cayenne pepper if desired for a touch of heat and smokiness.
- Simmer Stock: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for at least 30 minutes, up to one hour, allowing flavors to meld and develop a rich stock.
- Cool and Strain Stock: Remove the pot from heat and cool slightly. Strain the liquid through a fine-mesh sieve lined with cheesecloth into a clean bowl or pot, discarding solids to achieve a smooth stock.
- Melt Butter and Cook Shrimp: In the same or a clean pot, melt butter over medium heat. Add shrimp and cook 2-3 minutes per side until pink and cooked through, careful not to overcook. Remove shrimp and set aside.
- Cook Corn: Add frozen corn kernels to the pot and cook for 5-7 minutes until heated through. Reserve about 1 cup of cooked corn for texture addition later.
- Add Stock to Corn: Pour the strained shrimp stock back into the pot with the remaining corn kernels.
- Blend Bisque: Using an immersion blender, blend the corn and stock until smooth. For regular blender use, blend carefully in batches with vented lids to avoid pressure build-up from hot liquids.
- Simmer Blended Bisque: Return the blended bisque to the pot and bring to a gentle simmer over low heat.
- Add Cream and Reserved Corn: Stir in the heavy cream and the reserved 1 cup of cooked corn kernels for a creamy texture and corn bursts.
- Season to Taste: Add salt and freshly ground black pepper according to your preference.
- Add Shrimp Back In: Gently fold the cooked shrimp into the bisque to warm through without boiling, preserving their tender texture.
- Serve and Garnish: Ladle the bisque into bowls and garnish with chopped fresh parsley. Optionally, add extra cooked shrimp, croutons, or a swirl of cream for added richness and presentation.
- Enjoy: Serve immediately to enjoy the bisque at its freshest and creamiest.
Notes
- Reserving the shrimp shells to make the stock is key to extracting deep flavor for an authentic bisque.
- If you don’t have an immersion blender, blend the soup in batches in a regular blender cautiously to prevent burns from hot liquids.
- Do not overcook shrimp as they turn rubbery; add them near the end of the cooking process for tender shrimp.
- For a thicker bisque, reduce stock further or add a little more flour during the roux stage.
- Optional spices like red pepper flakes and cayenne pepper give a mild heat balancing the sweetness of corn.
- This bisque can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
