It is 6pm, you are tired, and everyone is hungry. This shrimp and corn bisque is the perfect solution for your family. It is thick, creamy, and full of deep Louisiana flavor.
You can bring a taste of the Gulf to your kitchen. This recipe is simple enough for any home cook. It delivers a velvety texture that feels like a special treat.
Why This Recipe Is a Winner
This dish is the ultimate comfort food for a cold winter night. It uses basic ingredients to create a very rich meal. The sweet corn balances the savory shrimp perfectly every time.
It is also a great choice for your next gathering. Guests will love the restaurant-quality taste of this homemade bisque. You can feel proud serving this hearty and warm soup.
Simple Method for Shrimp and Corn Bisque
Do not let the fancy name intimidate you today. We start by making a quick and easy stock. Then, we build a simple blond roux for the base. This method ensures your bisque is smooth and thick. Even if you are a beginner, you can do this.
Ingredients You’ll Need
Most of these items are pantry staples you already have. Fresh or frozen ingredients both work well here.
- 1.5 lbs large shrimp, peeled and deveined (reserve shells for stock)
- 4 cups seafood stock (or water)
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 medium yellow onion, finely diced
- 1/2 cup celery, finely diced
- 1/2 cup red bell pepper, finely diced
- 3 cloves garlic, minced
- 2 cups whole kernel corn (fresh or frozen)
- 1 can (14.75 oz) cream-style corn
- 1 tablespoon Creole seasoning
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 2 cups heavy whipping cream
- 1/2 cup green onions, thinly sliced
- 1/4 cup fresh parsley, chopped
- Salt and white pepper to taste
Step-by-Step
- In a medium saucepan, combine the reserved shrimp shells and seafood stock. Bring to a boil, then reduce heat and simmer for 20 minutes. Strain the stock through a fine-mesh sieve, discarding the shells, and keep the liquid warm.
- In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the onion, celery, and bell pepper. Sauté for 6-8 minutes until the vegetables are soft and translucent.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Sprinkle the flour over the sautéed vegetables and stir constantly for 3-5 minutes to create a blond roux. The mixture should be aromatic and slightly golden but not brown.
- Slowly whisk in the warm shrimp stock, adding about 1 cup at a time and stirring constantly to ensure a smooth, lump-free base.
- Stir in the whole kernel corn, cream-style corn, Creole seasoning, cayenne pepper, and thyme. Bring the mixture to a gentle boil.
- Reduce the heat to low and simmer, uncovered, for 20 minutes, stirring occasionally to prevent the bottom from scorching.
- Stir in the heavy cream and return the bisque to a gentle simmer.
- Add the raw shrimp to the pot. Cook for 3-5 minutes, or just until the shrimp turn pink and opaque. Do not overcook.
- Fold in the green onions and parsley. Season with salt and white pepper to taste. Serve hot with crusty French bread.
Best Ways to Enjoy It
Serve this warm bisque with crusty French bread. It is perfect for dipping into the creamy soup. Add a crisp green salad on the side. This creates a balanced and satisfying meal for everyone. Set the table and enjoy this cozy moment.
Storage & Reheating
Store your leftovers in an airtight container. Keep it in the fridge for three days. Reheat the soup slowly on the stove top. Do not let the shrimp and corn bisque boil. This keeps the cream from separating during heating. It tastes even better the next day.
Tips for Best Results
- Don’t skip simmering the reserved shrimp shells.
- Avoid overcooking the shrimp to keep them tender.
- Use frozen corn if fresh is not in season.
- Chop your vegetables finely for a smoother texture.
- Double the batch for a large holiday gathering.
- Top with fresh parsley for a bright finish.
- Whisk the stock slowly to avoid any lumps.
Ways to Switch It Up
- Use a gluten-free flour blend for the roux.
- Add extra cayenne pepper for more spicy heat.
- Swap the shrimp for crawfish for a twist.
- Use frozen corn in the summer for ease.
Quick Answers
Can I make this ahead of time?
Yes, you can make the base early. Add the shrimp and cream just before serving. This keeps the texture perfect for your guests.
What if I don’t have seafood stock?
You can use water or vegetable stock instead. The shrimp shells will still provide great flavor. Just simmer them a bit longer if needed.
Will my kids eat this?
Most kids love the sweet corn and cream. You can reduce the cayenne for a milder taste. It is a very kid-friendly seafood dish.
I hope this cozy shrimp and corn bisque warms your home. It is a true favorite for winter evenings. Give it a try and enjoy every bite.
— Alex
Ingredients
- 1.5 lbs large shrimp, peeled and deveined (reserve shells for stock)
- 4 cups seafood stock (or water)
- 1/2 cup unsalted butter
- 1/2 cup all -purpose flour
- 1 medium yellow onion, finely diced
- 1/2 cup celery , finely diced
- 1/2 cup red bell pepper, finely diced
- 3 cloves garlic , minced
- 2 cups whole kernel corn (fresh or frozen)
- 1 can (14.75 oz) cream-style corn
- 1 tablespoon Creole seasoning
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 2 cups heavy whipping cream
- 1/2 cup green onions, thinly sliced
- 1/4 cup fresh parsley, chopped
- Salt and white pepper to taste
Instructions
- In a medium saucepan, combine the reserved shrimp shells and seafood stock. Bring to a boil, then reduce heat and simmer for 20 minutes. Strain the stock through a fine-mesh sieve, discarding the shells, and keep the liquid warm.
- In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the onion, celery, and bell pepper. Sauté for 6-8 minutes until the vegetables are soft and translucent.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Sprinkle the flour over the sautéed vegetables and stir constantly for 3-5 minutes to create a blond roux. The mixture should be aromatic and slightly golden but not brown.
- Slowly whisk in the warm shrimp stock, adding about 1 cup at a time and stirring constantly to ensure a smooth, lump-free base.
- Stir in the whole kernel corn, cream-style corn, Creole seasoning, cayenne pepper, and thyme. Bring the mixture to a gentle boil.
- Reduce the heat to low and simmer, uncovered, for 20 minutes, stirring occasionally to prevent the bottom from scorching.
- Stir in the heavy cream and return the bisque to a gentle simmer.
- Add the raw shrimp to the pot. Cook for 3-5 minutes, or just until the shrimp turn pink and opaque. Do not overcook.
- Fold in the green onions and parsley. Season with salt and white pepper to taste. Serve hot with crusty French bread.
