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Shrimp and Corn Bisque: Creamy Shrimp and Corn Bisque

Indulge in Creamy Shrimp and Corn Bisque for Comfort Tonight

Creamy Shrimp and Corn Bisque is a delightful dish that blends sweet corn with tender shrimp for a perfect comfort food experience.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Shrimp Ensure to reserve the shells for a rich stock.
  • 2 tablespoon Olive Oil Adds depth and aids in cooking.
  • 1 medium Yellow Onion Foundational flavor that sweetens when sautéed.
  • 2 medium Carrots Brightens the soup and adds sweetness.
  • 2 stalks Celery Provides aroma and balances flavor.
  • 3 cloves Garlic Opt for fresh if possible.
  • 4 cups Seafood or Chicken Stock Homemade shrimp stock is ideal.
  • 1 can Diced Tomatoes Fresh tomatoes can enhance flavor.
  • 2 leaves Bay Leaves Remove before serving.
  • 1 teaspoon Dried Thyme Fresh thyme can be an alternative.
  • to taste Salt
  • to taste Pepper
For Thickening & Flavor
  • ¼ cup All-Purpose Flour Acts as a thickener.
  • ½ cup Dry White Wine Use broth as a substitute if preferred.
  • 1 teaspoon Smoked Paprika Optional, adds smoky flavor.
  • ¼ teaspoon Cayenne Pepper Optional for extra heat.
For the Creaminess
  • 2 medium Yukon Gold Potatoes Adds creamy texture.
  • 2 cups Frozen Corn Kernels Fresh corn enhances the dish.
  • 1 cup Heavy Cream Consider lighter options for health.
  • 2 tablespoon Butter Enhances richness, can be omitted.
For Garnishing
  • 2 tablespoon Fresh Parsley Sprinkle for freshness.
  • 2 wedges Lemon Optional for tang.

Equipment

  • heavy-bottomed pot
  • Baking sheet
  • fine-mesh sieve
  • immersion blender

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and roast shrimp shells for 10-15 minutes until golden and fragrant.
  2. In a pot, heat olive oil over medium heat, then add onion, carrots, and celery. Sauté for 5-7 minutes.
  3. Add roasted shrimp shells to the pot, pour in white wine, and deglaze. Reduce for 2-3 minutes.
  4. Mix in stock, diced tomatoes, bay leaves, thyme, and smoked paprika. Simmer for 30-60 minutes.
  5. Strain the stock through a fine-mesh sieve and return it to the pot.
  6. Add fresh shrimp, season with salt and pepper, and sauté until pink and curled for 3-5 minutes.
  7. Melt butter, stir in flour, and cook on low for 2 minutes to create a roux.
  8. Gradually whisk in strained stock, then add diced potatoes and simmer for 15-20 minutes.
  9. Blend the soup until smooth using an immersion blender.
  10. Return to low heat, stir in heavy cream and frozen corn. Heat for 5 minutes, season to taste.
  11. Fold in the sautéed shrimp and warm for 2 minutes.
  12. Serve hot, garnished with parsley and lemon wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Roasting shrimp shells intensifies flavor. Allow soup to cool slightly before blending to prevent splatters.

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