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When winter chills set in or you simply crave the comfort of something rich and hearty, Shrimp and Corn Bisque: A Creamy, Delicious Recipe is just the ticket. This luscious bisque blends the sweetness of tender shrimp with the vibrant pop of corn, all enveloped in a velvety smooth, creamy broth that feels like a warm hug in a bowl. The deep seafood stock simmered with aromatic veggies and spices makes every spoonful explode with flavor, promising to become one of your favorite go-to dishes when you want something special yet soothingly familiar.
Ingredients You’ll Need
Gathering the ingredients for this dish is a breeze, but each component plays a key role in building layers of flavor, texture, and color. The simplicity of fresh veggies, quality seafood, and a few pantry staples come together to create a bisque you’ll want to make again and again.
- 1 pound large shrimp, peeled and deveined (reserve shells): Using fresh shrimp gives you the sweetest, most tender seafood bite, and the shells boost your stock’s richness.
- 1 tablespoon olive oil: A smooth base for sautéing your aromatics and shrimp shells.
- 1 medium yellow onion, chopped: Adds savory depth and a subtle sweetness when gently cooked.
- 2 carrots, chopped: Contributes natural sweetness and vivid color to your stock.
- 2 celery stalks, chopped: Provides a fresh, slightly peppery crunch that balances the sweetness.
- 4 cloves garlic, minced: Essential aromatic that elevates every bite with warmth and fragrance.
- 1/2 teaspoon red pepper flakes (optional): Adds a gentle kick to brighten the creamy base if you like some heat.
- 1/4 cup all-purpose flour: Creates a roux that thickens the bisque for that silky texture.
- 6 cups seafood stock (or chicken stock): The star liquid that carries the bisque’s rich, ocean-inspired flavor.
- 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio): Gives a lovely acidity and complexity that lifts the dish.
- 1 bay leaf: Adds subtle earthy notes during the simmering process.
- 1 teaspoon dried thyme: Enhances the herbaceous undertones in the soup.
- 1/2 teaspoon smoked paprika: Brings a smoky warmth that pairs beautifully with the shrimp.
- 1/4 teaspoon cayenne pepper (optional): Adds a whisper of heat without overpowering.
- 2 cups frozen corn kernels: Brings natural sweetness and satisfying texture.
- 1 cup heavy cream: The magic ingredient for that luscious, creamy finish.
- 2 tablespoons butter: Enriches the bisque and gives a silky mouthfeel.
- 2 tablespoons chopped fresh parsley, for garnish: A burst of freshness and color to brighten the serving.
- Salt and freshly ground black pepper to taste: To season perfectly and make the flavors pop.
- Optional garnishes: cooked shrimp, croutons, a swirl of cream: Customize your presentation and add texture contrasts.
How to Make Shrimp and Corn Bisque: A Creamy, Delicious Recipe
Step 1: Building Your Flavorful Base
Start by heating olive oil in a large pot over medium heat. Toss in the reserved shrimp shells along with chopped onion, carrots, and celery. This simmering veggie and shell combo infuses your stock with incredible depth and sweetness, taking about 8-10 minutes until everything softens and the shrimp shells turn a fragrant pink.
Step 2: Aromatics and Roux Magic
Add minced garlic and optional red pepper flakes and let them toast for a minute until you can smell their irresistible aroma. Sprinkle the flour over this mixture, stirring constantly to form a light roux. This step is crucial because it creates the luscious thickness that makes the bisque so velvety.
Step 3: Deglaze and Simmer
Pour in the white wine to deglaze your pot, scraping up those flavorful browned bits stuck on the bottom. Let the wine simmer briefly to reduce, then add your seafood or chicken stock along with a bay leaf, thyme, smoked paprika, and optional cayenne. Bring everything to a boil, then reduce the heat and let it simmer gently, covered, for 30 minutes to an hour. This slow simmer allows the flavors to meld beautifully.
Step 4: Strain and Prepare Shrimp
Once simmered, strain your stock through a fine-mesh sieve lined with cheesecloth into a clean pot to ensure a silky smooth finish. In the same pot or a clean one, melt butter and cook the shrimp for 2-3 minutes per side until pink and just cooked through. Remove the shrimp and set them aside so you can add them freshly to the bisque later.
Step 5: Corn and Blend
Add frozen corn to the pot and cook until warmed through. Take out about 1 cup of that corn for texture. Pour in the strained shrimp stock and blend the remaining corn and stock until smooth using an immersion blender—this gives the soup that signature creamy, rich essence.
Step 6: Finish the Bisque
Return the blended bisque to low heat, stir in heavy cream and the reserved corn kernels, then season with salt and black pepper. Gently fold in the cooked shrimp, heat through carefully without boiling, and your bisque is ready to be served piping hot.
How to Serve Shrimp and Corn Bisque: A Creamy, Delicious Recipe
Garnishes
To elevate your bisque, sprinkle chopped fresh parsley for a fresh, herbal note and vibrant green contrast. Add extra cooked shrimp on top for a luxurious touch, a swirl of cream for indulgence, or a handful of crunchy croutons to provide texture layers that make every spoonful exciting.
Side Dishes
This bisque pairs beautifully with crisp salads, crunchy garlic bread, or a light citrus slaw. These sides balance the rich creaminess of the soup and make the meal feel complete and well-rounded—perfect for a cozy dinner or an impressive starter.
Creative Ways to Present
Try serving the bisque in small appetizer bowls for parties or as a first course to wow your guests. Drizzle a chili oil or smoked paprika oil on top to add flair and a subtle spicy kick. You could also use mini bread bowls for a fun, rustic presentation that encourages digging in.
Make Ahead and Storage
Storing Leftovers
Store any leftover shrimp and corn bisque in an airtight container in the refrigerator for up to three days. The flavors often deepen after resting, making your next meal even tastier. Just be sure to reheat gently to preserve the bisque’s creamy texture.
Freezing
If you want to freeze the bisque, omit adding cream and shrimp before freezing. Portion into freezer-safe containers leaving room for expansion, and freeze for up to two months. When ready to enjoy, thaw overnight in the refrigerator and add cream and shrimp fresh during reheating.
Reheating
Reheat on the stove over low heat, stirring often to prevent scorching and maintain creaminess. Add the cooked shrimp near the end to keep them tender and avoid overcooking. If the bisque thickens too much, simply thin it out with a splash of stock or water.
FAQs
Can I use canned corn instead of frozen corn?
Absolutely! Canned corn works well in a pinch, just make sure to drain it well and adjust cooking times since canned corn is already cooked and softer than frozen.
What if I don’t have seafood stock?
No worries. Chicken stock is a great substitute and will still provide a rich base for your bisque. You can even add a splash of fish sauce or a few dried seaweed strips during simmering for a hint of ocean flavor.
Can I make this bisque vegetarian?
While this particular recipe centers on shrimp, you can create a vegetarian version by skipping the shrimp and shells and using vegetable stock instead. Roast some corn and substitute smoked paprika with regular paprika to keep the smoky note.
Is this recipe spicy?
It can be as mild or as spicy as you like! The red pepper flakes and cayenne pepper are optional, so adjust or omit to suit your taste. The creamy base helps mellow any heat nicely.
How thick should the bisque be?
It should be thick enough to coat a spoon but still spoonable and smooth. The roux and pureed corn together create a rich, velvety texture. If it’s too thick after refrigeration, add a little stock when reheating to loosen it up.
Final Thoughts
There’s nothing quite like the comfort and joy that a bowl of homemade Shrimp and Corn Bisque: A Creamy, Delicious Recipe brings. It’s a wonderful balance of flavors that feels both sophisticated and comforting, perfect for sharing with friends and family. Once you try this recipe, it’s sure to become a regular in your kitchen rotation, delighting your taste buds and warming your soul.
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Shrimp and Corn Bisque: A Creamy, Delicious Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Shrimp and Corn Bisque is a luxuriously creamy and flavorful soup perfect for seafood lovers. It features a rich shrimp stock infused with aromatic vegetables and spices, blended with sweet corn for smooth texture, and finished with tender shrimp and cream. This recipe is ideal for a comforting dinner or elegant starter, delivering a delightful balance of smoky, spicy, and sweet notes.
Ingredients
Seafood and Stock
- 1 pound large shrimp, peeled and deveined (reserve shells)
- 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)
Vegetables and Aromatics
- 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)
- 2 cups frozen corn kernels
Thickening and Finishing
- 1/4 cup all-purpose flour
- 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
- Prepare the Shrimp Stock: Heat olive oil in a large pot or Dutch oven over medium heat. Add reserved shrimp shells along with chopped onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened and shells turn pink and fragrant, about 8-10 minutes.
- Sauté Aromatics: Add minced garlic and red pepper flakes (if using), cooking for an additional minute until fragrant.
- Make Roux: Sprinkle flour over the mixture and stir constantly for 1-2 minutes to form a roux, which will thicken the bisque.
- Deglaze with Wine: Gradually pour in dry white wine, scraping bottom of pot to loosen browned bits. Allow wine to simmer and reduce slightly for a few minutes.
- Add Stock and Spices: Pour in seafood stock, then add bay leaf, dried thyme, smoked paprika, and cayenne pepper (if using).
- Simmer the Stock: Bring mixture to a boil, reduce heat to low, cover, and simmer for 30 minutes to 1 hour to develop deep flavor.
- Strain the Stock: Remove from heat and cool slightly. Carefully strain through a fine-mesh sieve lined with cheesecloth into a clean pot or bowl, discarding solids to yield a smooth shrimp stock.
- Cook the Shrimp: In the same or a clean pot, melt butter over medium heat. Add peeled shrimp and cook 2-3 minutes per side until just pink and cooked through. Remove shrimp and set aside.
- Cook Corn: Add frozen corn kernels to pot and cook 5-7 minutes until heated through. Remove about 1 cup of corn and set aside for texture.
- Blend Bisque Base: Pour strained shrimp stock into pot with remaining corn. Using an immersion blender, blend until smooth. Alternatively, blend in batches in a regular blender with care to vent steam.
- Simmer and Finish: Return blended bisque to pot and gently bring to a simmer over low heat. Stir in heavy cream and reserved cooked corn.
- Season and Combine: Season bisque with salt and freshly ground black pepper to taste. Fold in cooked shrimp gently.
- Heat Through: Warm bisque carefully without boiling to avoid curdling the cream or overcooking shrimp.
- Serve: Ladle the bisque into bowls, garnish with chopped fresh parsley. Optionally add extra cooked shrimp, croutons, or a swirl of cream for richness and texture.
- Enjoy: Serve immediately and savor the creamy, flavorful shrimp and corn bisque.
Notes
- Reserving the shrimp shells for stock adds depth of flavor; do not discard them.
- Use a fine-mesh sieve and cheesecloth to strain the stock for an ultra-smooth bisque.
- The roux made from flour ensures the bisque has a rich, creamy texture without needing excessive cream.
- Simmering the stock for longer intensifies the shrimp flavor, so 1 hour is recommended.
- The immersion blender simplifies blending hot liquids safely; if using a regular blender, blend in small batches and vent the lid.
- Do not overcook shrimp—add them near the end to keep them tender.
- Adjust seasonings at the end to your taste preference.
- Optional garnishes like croutons add lovely crunch contrast to the creamy bisque.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
