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

Scale

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

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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.