Shrimp Corn Bisque
Elevate your soup game with this decadent Shrimp Corn Bisque, a creamy and flavorful dish that delivers coastal charm in every bite. This recipe features tender, juicy shrimp and sweet corn kernels blended into a luscious base of chicken or shrimp stock, heavy cream, and aromatic vegetables for a rich and satisfying meal. Smoked paprika, cayenne pepper, and a splash of fresh lemon juice add warmth and brightness, while a garnish of whole shrimp and fresh parsley makes every bowl a feast for the eyes. Perfectly balanced with smooth textures and bold flavors, this bisque is ideal for special occasions or cozy dinners alike. Ready in under an hour, it's the ultimate seafood comfort food that’s sure to impress your family and guests.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken or shrimp stock
- 1 cup heavy cream
- 2 cups fresh or frozen corn kernels
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Remove the shrimp and set aside.
In the same pot, melt the butter over medium heat. Add the chopped onion and celery, and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the vegetables and stir well to combine. Cook for 2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken or shrimp stock, ensuring there are no lumps. Bring to a gentle simmer, stirring frequently.
Add the corn kernels, smoked paprika, cayenne pepper, salt, and black pepper. Simmer for 10-15 minutes, stirring occasionally, until the corn is tender.
Using an immersion blender, carefully blend the bisque until smooth. Alternatively, transfer the mixture in batches to a countertop blender and blend until smooth, then return to the pot.
Stir in the heavy cream and bring the mixture back to a gentle simmer. Dice half of the cooked shrimp and add it to the pot. Reserve the remaining whole shrimp for garnishing.
Add the fresh lemon juice and chopped parsley. Taste and adjust seasoning as needed.
Serve the bisque in bowls, garnished with the whole cooked shrimp and additional parsley if desired. Enjoy warm.
Nutrition Facts
Calories |
2331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.1 g | 194% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1221 mg | 407% | |
| Sodium | 6528 mg | 284% | |
| Total Carbohydrate | 113.0 g | 41% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 34.1 g | ||
| Protein | 133.4 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 487 mg | 37% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3047 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
