Shrimp and Corn Bisque
- Prep Time: 15min
- Cook Time: 40min
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
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1 lb shrimp, peeled and deveined
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2 cups corn (fresh, frozen, or canned)
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4 tbsp butter
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1 medium onion, diced
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2 celery stalks, diced
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3 garlic cloves, minced
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3 tbsp flour
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4 cups seafood stock
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1 cup heavy cream
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1 bay leaf
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1 tsp smoked paprika
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1/4 tsp cayenne pepper (optional)
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Salt and pepper to taste
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Fresh parsley for garnish
Instructions
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Melt butter in a large pot. Sauté onion, celery, and garlic until soft.
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Stir in flour and cook for 1–2 minutes.
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Slowly whisk in stock, then add corn and bay leaf. Simmer 15 minutes.
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Remove bay leaf. Blend half the soup until smooth, then return to pot.
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Add shrimp, paprika, cayenne, salt, and pepper. Simmer 5–7 minutes until shrimp are pink.
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Stir in cream. Adjust seasoning. Garnish with parsley. Serve hot.
Notes
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Use chicken stock if seafood stock isn’t available.
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For extra heat, add Cajun seasoning.
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To freeze, store the base without cream, then stir cream in after reheating.
Nutrition
- Calories: 310
- Sodium: 640mg
- Fat: 18g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
Find it online: https://sizzlediary.com/shrimp-and-corn-bisque/