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Creamy Shrimp and Corn Bisque Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 25 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Add Stock to Corn: Pour the strained shrimp stock back into the pot with the remaining corn kernels.
  12. 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.
  13. Simmer Blended Bisque: Return the blended bisque to the pot and bring to a gentle simmer over low heat.
  14. 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.
  15. Season to Taste: Add salt and freshly ground black pepper according to your preference.
  16. Add Shrimp Back In: Gently fold the cooked shrimp into the bisque to warm through without boiling, preserving their tender texture.
  17. 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.
  18. 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.

Find it online: https://slsrecipes.com/creamy-shrimp-and-corn-bisque-recipe/