Description
This Shrimp and Corn Bisque is a rich, creamy soup that blends the delicate flavors of shrimp with sweet corn in a luscious, velvety base. Made from scratch with a homemade shrimp stock, aromatic vegetables, a touch of white wine, and finished with heavy cream and fresh parsley, this bisque is perfect for a comforting meal. The recipe yields eight generous servings and can be garnished with extra shrimp, croutons, or a swirl of cream for added texture and flavor.
Ingredients
Scale
Seafood and Stock Ingredients
- 1 pound large shrimp, peeled and deveined (reserve shells)
- 6 cups seafood stock (or chicken stock)
- 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups frozen corn kernels
Thickening and Finishing Ingredients
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley, for garnish
- Salt and freshly ground black pepper to taste
- Optional garnishes: cooked shrimp, croutons, a swirl of cream
Instructions
- Heat olive oil: Warm 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat to prepare for sauteing the shrimp shells and vegetables.
- Cook shrimp shells and vegetables: Add reserved shrimp shells, chopped onion, carrots, and celery to the pot. Stir occasionally and cook until vegetables are softened and shells turn pink and fragrant, about 8-10 minutes.
- Add garlic and red pepper flakes: Stir in minced garlic and red pepper flakes if using, cooking for 1 more minute until fragrant.
- Create roux with flour: Sprinkle 1/4 cup all-purpose flour over the mixture. Stir continuously for 1-2 minutes to form a roux that will thicken the bisque.
- Deglaze with white wine: Slowly pour in 1 cup dry white wine, scraping the bottom of the pot to lift browned bits. Let the wine simmer for a few minutes to reduce slightly.
- Add stock and seasonings: Pour in 6 cups seafood or chicken stock. Add bay leaf, dried thyme, smoked paprika, and cayenne pepper if using.
- Simmer to develop flavor: Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes to 1 hour to meld flavors.
- Cool and strain stock: Remove from heat and let cool slightly. Strain through a fine-mesh sieve lined with cheesecloth into a clean pot or bowl, discarding solids for a smooth shrimp stock.
- Melt butter and cook shrimp: In the same pot or a clean one, melt 2 tablespoons butter over medium heat. Add peeled shrimp and cook 2-3 minutes per side until pink and cooked through. Avoid overcooking to prevent rubbery texture. Remove shrimp and set aside.
- Cook corn kernels: Add 2 cups frozen corn to pot and cook for 5-7 minutes until heated through. Remove 1 cup of the cooked corn and set aside to add texture later.
- Add shrimp stock back with corn: Pour the strained shrimp stock into the pot with the remaining corn.
- Blend bisque: Use an immersion blender to blend the corn and stock mixture until smooth. Alternatively, carefully blend in batches using a regular blender with vents to prevent pressure build-up.
- Simmer blended bisque: Return the blended bisque to the pot and bring to a gentle simmer over low heat.
- Add cream and reserved corn: Stir in 1 cup heavy cream and the reserved 1 cup cooked corn for added texture.
- Season bisque: Adjust salt and freshly ground black pepper to taste.
- Incorporate cooked shrimp: Gently fold in the cooked shrimp to fully combine without breaking the shrimp.
- Heat through gently: Warm the bisque through on low heat, taking care not to boil to maintain a creamy texture.
- Serve and garnish: Ladle the bisque into bowls and garnish with chopped fresh parsley. Optional garnishes include extra cooked shrimp, croutons, or a swirl of cream for extra decadence.
- Enjoy: Serve immediately to savor the creamy, flavorful shrimp and corn bisque at its best.
Notes
- You can substitute chicken stock if seafood stock is unavailable, though seafood stock enhances the shrimp flavor best.
- Be cautious not to overcook shrimp to keep them tender and juicy.
- Using frozen corn is convenient, but fresh corn can be used when in season for a sweeter flavor.
- Red pepper flakes and cayenne pepper are optional for adding a mild heat; omit if you prefer a milder bisque.
- Immersion blender is preferred for safety when blending hot liquids; if using a regular blender, blend in small batches with lid vented.
- Leftover bisque can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- For a thicker bisque, simmer a bit longer before blending to concentrate flavors and texture.
