Description
Indulge in the rich flavors of New Orleans with this creamy Shrimp and Corn Bisque. This comforting soup features succulent shrimp, sweet corn, and a blend of Cajun spices, creating a deliciously satisfying dish that is perfect for a cozy night in.
Ingredients
Scale
Main Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
Vegetables
- 1 small onion, diced
- 1 celery stalk, diced
- 1 small red bell pepper, diced
- 3 cloves garlic, minced
Roux and Seasonings
- 2 tbsp all-purpose flour
- 1 tsp Cajun seasoning
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt
- ¼ tsp ground black pepper
Liquid and Dairy
- 4 cups seafood stock or chicken stock
- 1 cup heavy cream
Additional Ingredients
- 2 cups fresh or frozen corn kernels
- 1 lb large shrimp, peeled and deveined
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- Green onions, sliced for garnish
Instructions
- Sauté Vegetables: In a large pot, melt butter with olive oil. Sauté onion, celery, and bell pepper until softened. Add garlic and cook for 1 minute.
- Make Roux: Sprinkle flour over the vegetables and cook for 1–2 minutes. Gradually whisk in seafood stock until smooth.
- Add Ingredients: Stir in heavy cream, corn, Cajun seasoning, smoked paprika, cayenne, salt, and pepper. Simmer for 10 minutes.
- Cook Shrimp: Add shrimp and cook until pink and opaque, about 3–4 minutes. Stir in parsley and lemon juice.
- Serve: Adjust seasoning if needed. Serve hot, garnished with green onions.
Notes
- For extra richness, stir in ¼ cup cream cheese before adding the shrimp.
- If using frozen shrimp, thaw and pat dry before cooking.
- This bisque pairs well with crusty French bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 1 ½ cups
- Calories: 360
- Sugar: 7 g
- Sodium: 870 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 180 mg
