This shrimp and corn bisque recipe is a creamy, hearty soup that’s sure to please! Tender shrimp, sweet corn, thick cream and a blend of spices make it a deliciously satisfying meal.
The texture is way more like a chowder than a soup, so it’s really filling and satisfying! Serve it with crusty bread to really soak it all up.
Ingredients
In this recipe, corn and shrimp are the stars of a creamy and hearty soup that will be enjoyed by all. This recipe is easy to make and a delicious addition to your dinner rotation!
For this shrimp and corn bisque recipe, you will need a can of cream-style corn, milk, heavy whipping cream, shrimp, chicken broth, Old Bay seasoning, salt, black pepper, garlic cloves, onion tops, and parsley flakes. You will also need a large Dutch oven or other heavy pot to cook the soup in.
Using fresh sweet corn gives this bisque a unique flavor that you will not find in canned versions. If you can’t find fresh corn, use frozen.
Start by slicing the kernels from corn cobs and removing the corn milk from the kernels. Place the kernels and liquid in a bowl and discard the cobs.
Next, prepare the mirepoix. In a large Dutch oven or other heavy-bottomed pot, melt butter over medium heat. Add onion and celery; cook, stirring frequently, until softened, 3 to 4 minutes.
Then, stir in flour; cook for 2 to 3 minutes to form a roux. Once the roux is cooked, pour in the stock and stir to combine well.
Once the liquid has started to simmer, add the cream and the shrimp. Bring the soup to a boil and then turn the heat down so that it simmers for about 3 minutes.
When the soup is finished cooking, remove it from the heat and let it cool. This will help the flavors to meld.
Now, transfer it to a blender or food mill and puree until smooth. Return the pureed soup to the pot and add the rest of the ingredients.
For extra flavor, try adding a few bay leaves to the mix. This will give the soup a classic southern Louisiana flavor that you will love.
You can also add a few clams to the mixture for added seafood flavor! You can also add a little cayenne pepper to give this recipe some spice.
This recipe can be served as a main dish or appetizer. It pairs perfectly with a light salad or crusty bread for a satisfying meal. For a more hearty option, you can add vegan Mexican rice or buttered pasta noodles. This is a great recipe for a weeknight dinner!
Prep Time
As the weather turns colder, soups are a wonderful way to warm up. This shrimp and corn bisque recipe is a perfect fit for this season, with simple ingredients that you can throw together quickly.
It’s also a great dish to make in bulk for entertaining, since leftovers can be frozen for up to a few days in the freezer. But be sure to thaw it slowly in the refrigerator overnight before reheating it on the stovetop over low heat, stirring often.
To start, add the butter to a large dutch oven or heavy pot and melt over medium-high heat. Once the butter has melted, add half of the onion and celery and saute until soft, about 5 minutes.
Stir in the flour and cook for a minute, then gradually add the chicken broth and half and half to the pan. Stir to combine and bring to a boil. Once the soup has come to a boil, reduce the heat to simmer and add the corn.
Cut the kernels off the cob if you’re using fresh corn; otherwise, use frozen sweet corn, thawed as directed. You can even use grilled corn, which will kick up the flavor a little and give it a nice smoky spiciness that goes well with the other flavors in this soup.
Once you’ve incorporated the rest of the ingredients, you can let this soup simmer for another 15 or 20 minutes. After that, you can either serve it right away or refrigerate it to enjoy later.
If you’re planning to make this recipe in advance, it can be a great idea to pre-cook the shrimp. That will save you time in the kitchen and ensure they are cooked thoroughly, which helps them not to become rubbery when added to the soup.
Alternatively, you can buy a mirepoix mix from the store that will already have all of these ingredients prepared for you. Depending on the size of your shrimp, you can chop them up into bite-sized pieces after they’ve been cooked to save even more time in the kitchen!
Cook Time
Shrimp and corn bisque is a delicious soup that’s ready in less than 30 minutes. It’s filled with tender shrimp and veggies in a creamy seasoned broth that will satisfy your craving for seafood.
This shrimp and corn chowder recipe is perfect for cold nights. It’s a cozy meal that will fill your belly and your soul! It’s made with juicy, meaty shrimp and sweet corn.
In a large Dutch oven, melt butter over medium-high heat. Add onions, celery, and bell peppers and saute until wilted, about 5 to 10 minutes. Stir in flour and cook, stirring constantly for 3 to 5 minutes to make a blond roux.
Next, gradually add stock, stirring constantly. Allow each 1/2 cup of stock to fully absorb into the flour before adding more, allowing time for the roux to be smoothed out.
After about 10 minutes, remove the pot from the stove. If you’d like, puree the bisque in a blender or food mill before returning it to the Dutch oven.
You can also add a small amount of sour cream and whipping cream to your soup for a more rich texture. You can even use dairy-free milk and a non-dairy creamer for a vegetarian version of this recipe.
If you’re planning on serving this soup for a group, be sure to freeze the leftovers ahead of time. Dairy-based soups can become mushy when frozen.
It’s best to serve this soup fresh if you want it to taste its best. However, if you have some left over and plan on making more at another time, it can be refrigerated for up to two days.
If you’re planning on freezing this recipe, make sure to freeze it in an airtight container or an adequately sealed plastic bag. If you do, be aware that the half-and-half will separate and the soup won’t taste as good as it did when freshly made.
Serves 4
Sweet corn and tender shrimp are a perfect pairing in this creamy and hearty soup. The combination of the two is infused with the Trinity and Creole seasonings for an easy dinner everyone will love.
Fresh sweet corn is a South Louisiana staple, and this shrimp and corn bisque recipe uses it in an incredibly delicious way! The sweet and creamy bisque is more like a chowder than a soup and is wonderfully filling, with a thick, creamy texture.
The sweetness of the corn and the succulent shrimp make this a hearty, filling meal that pairs well with a light salad or crusty bread. It’s also great as a starter for a dinner party or for a simple, yet impressive lunch.
In a large pot over medium-high heat, melt the butter and oil. When melted, add the flour and stir continuously until a blonde roux is formed (about 3 minutes). Next, saute the onion, bell peppers, celery, and garlic.
Cook until the vegetables are soft and the onions have browned, about 5-8 minutes. Mix in the corn, creamed corn, Shrimp Magic(r), and seafood stock.
Lower the heat to low and bring the mixture to a simmer. Stir in the heavy cream and season with salt and pepper to taste.
If the soup seems too thin, add more stock or sprinkle in instant mashed potatoes to thicken it up. You can also give the bisque a few blasts in an immersion blender for extra thickness.
This shrimp and corn bisque is a hearty and satisfying meal that’s ideal for chilly days. The creamy texture is more like a bisque than a soup and the blend of spices makes it incredibly flavorful.
Serve the bisque with a crusty piece of bread to soak up all of its richness and flavor. You can even top it with a little lemon wedge to bring brightness and acidity to the dish!
This is a super quick and easy dinner that’s perfect for chilly nights. You can serve it with a side salad or for dinner as an appetizer, but it’s also hearty enough to be served as a main course paired with buttered pasta noodles or roasted vegetables.