New Orleans Shrimp and Corn Bisque
Creamy, comforting, and packed with bright Gulf-style flavors, this bisque is perfect for a cozy dinner.
Servings: 4 servings
Equipment
- Large Pot
- Mixing Bowl
Ingredients
Ingredients
- 1 lb Shrimp, peeled and deveined
- 2 tablespoons Butter, melted or at room temperature
- 1 small Onion, finely chopped
- 1 stalk Celery, diced
- 1/2 red bell pepper Diced
- 2 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 3 cups Seafood or chicken broth, warm or room temperature
- 1 cup Heavy cream, cold or room temperature
- 1 can (15 ounces) Sweet corn, drained
- 1/2 teaspoon Cayenne pepper, adjust to taste
- 1 teaspoon Paprika
- Salt and pepper to taste
- 1 tablespoon Chopped parsley, for garnish
- Sliced green onions, optional for garnish
Instructions
- In a large pot over medium heat, melt the butter. Add the onions, celery, and red bell pepper. Cook for about 5 to 6 minutes until softened, stirring occasionally.
- Stir in the garlic and cook for 1 more minute until fragrant.
- Sprinkle in the flour and stir continuously to form a roux. Cook for 2 to 3 minutes until it becomes slightly golden.
- Gradually pour in the broth while whisking to avoid lumps. Add the corn, cayenne pepper, paprika, salt, and pepper. Bring to a gentle simmer and cook for 10 to 12 minutes.
- Stir in the shrimp and heavy cream. Let the bisque simmer for about 5 to 6 minutes, until the shrimp are pink and cooked through.
- Ladle the bisque into bowls and garnish with fresh parsley and sliced green onions if desired. Serve hot with crusty bread.
Notes
For a lighter version, swap half the heavy cream with whole milk. The base can be made a day ahead; add shrimp and cream just before reheating.