Shrimp and Corn Bisque: A Creamy, Delicious Recipe
If you’re in the mood for a soul-warming Southern classic, Shrimp and Corn Bisque: A Creamy, Delicious Recipe is the perfect answer. Imagine tender, juicy shrimp and sweet bursts of corn nestled in a luscious, velvety broth that carries a subtle kick from Old Bay and spices — every spoonful is pure comfort! This bisque is a beautiful marriage of Cajun flavors and rich creaminess, turning simple ingredients into something hearty and unforgettable. Whether you’re serving it as a cozy dinner centerpiece or as a show-stopping starter, this dish is guaranteed to become a new favorite at your table.
Ingredients You’ll Need
What I love about this recipe is how a handful of easily found ingredients can create something deeply flavorful and sophisticated. Each element here plays a role in bringing out the vibrant color, creamy texture, and big, bold taste that defines Shrimp and Corn Bisque: A Creamy, Delicious Recipe.
- Unsalted butter (2 tbsp): Delivers rich flavor and a silky mouthfeel as the base of your bisque.
- Olive oil (1 tbsp): Adds a hint of fruitiness and smooths out the sauté.
- Medium shrimp, peeled and deveined, shells reserved (1 lb): The hero of the dish; using the shells boosts the overall seafood taste.
- Onion, diced (1 medium): For savory, aromatic backbone and natural sweetness.
- Celery stalks, diced (2): Brings gentle earthiness and a bit of crunch.
- Red bell pepper, diced (1): Adds color and a mild, sweet pepper flavor that brightens every spoonful.
- Garlic, minced (3 cloves): The depth builder — brings warmth and complexity to the broth.
- All-purpose flour (2 tbsp): Key to thickening that creamy base for the signature bisque consistency.
- Seafood stock or chicken broth (4 cups): The flavorful liquid backbone; choose seafood stock for boosted shellfish notes.
- Fresh or frozen corn kernels (2 cups): Sweet, juicy pops that complement the subtle heat and richness.
- Heavy cream (1 cup): The component for an ultra-creamy, indulgent texture.
- Whole milk (1/2 cup): Balances the richness of the cream, making the soup light and smooth.
- Smoked paprika (1/2 tsp): A gentle smoky element that infuses the broth with warmth and color.
- Cayenne pepper, optional (1/4 tsp): For those who like a touch of Cajun fire; feel free to adjust to taste.
- Old Bay seasoning (1 tsp): A hallmark of Southern seafood — provides spice, edge, and nostalgia.
- Salt and black pepper, to taste: Essential for rounding and lifting all flavors.
- Fresh parsley, chopped (2 tbsp): For a fresh, bright finish both in color and taste.
- Lemon wedges, for serving: A squeeze at the table lifts everything and wakes up the bisque.
How to Make Shrimp and Corn Bisque: A Creamy, Delicious Recipe
Step 1: Build the Flavor Base with Shrimp Shells
Start by melting the unsalted butter with olive oil in a large pot over medium heat. Once it’s gently bubbling, toss in your reserved shrimp shells. Sauté these shells for about 3 to 4 minutes. This step is where the magic happens — the shells infuse the oil and butter with deep, briny essence, creating an irresistibly flavorful foundation for your Shrimp and Corn Bisque: A Creamy, Delicious Recipe. Once you’ve coaxed out all the flavor, remove and discard the shells.
Step 2: Sauté the Aromatics
Add the diced onion, celery, and red bell pepper to that deliciously fragrant pot. Give them around 5 minutes to soften, stirring occasionally to prevent sticking. You’ll see the colors intensify and smell sweetness as the veggies develop their full flavor. Then add the minced garlic, letting it cook just a minute more until vividly aromatic.
Step 3: Make the Roux
Sprinkle the all-purpose flour evenly over the vegetables in the pot. Stir constantly for 1 to 2 minutes. You want to cook out any raw flour taste, and the mixture should begin to thicken slightly and take on a pale, lightly toasted color — this is the roux, crucial for achieving that signature creamy, bisque texture.
Step 4: Add the Liquid and Simmer
Slowly pour in the seafood stock or chicken broth while whisking well to prevent lumps. Once the base is smooth, mix in the corn kernels, heavy cream, whole milk, smoked paprika, cayenne pepper (if using), Old Bay seasoning, and your salt and pepper. Bring the soup to a gentle simmer, stirring occasionally, and let it cook for 10 minutes. This melds all the flavors together and lets the corn release its natural sweetness right into the broth.
Step 5: Cook the Shrimp
Add your peeled shrimp directly to the simmering bisque. Give everything a good stir and watch for the shrimp to turn pink and opaque — this takes just 3 to 4 minutes. Be careful not to cook them too long; you want them juicy and tender, not rubbery.
Step 6: Brighten and Serve
Stir in the fresh parsley for color and a burst of clean, herbal flavor. Ladle your Shrimp and Corn Bisque: A Creamy, Delicious Recipe into bowls while it’s piping hot, and serve with lemon wedges on the side for that fresh hit of acidity.
How to Serve Shrimp and Corn Bisque: A Creamy, Delicious Recipe
Garnishes
A bisque this beautiful deserves a finishing touch! Try a shower of freshly chopped parsley, a sprinkle of additional Old Bay, or even a drizzle of extra cream in each bowl. If you’re feeling extra-fancy, a few whole, sautéed shrimp perched on the edge of the bowl instantly take your Shrimp and Corn Bisque: A Creamy, Delicious Recipe from cozy to restaurant-worthy. And, of course, pass lemon wedges at the table — a generous squeeze makes every bite sing.
Side Dishes
You really can’t go wrong with a warm, crusty baguette or slices of sourdough. The bread is perfect for scooping up every last drop of the creamy broth. If you want to round out the meal, serve with a crisp green salad dressed simply with lemon and olive oil, or try a side of garlicky roasted asparagus for a touch of freshness alongside the rich bisque.
Creative Ways to Present
This is a dish that invites a bit of flair! For a dinner party, serve the Shrimp and Corn Bisque: A Creamy, Delicious Recipe in small cups or shot glasses as an elegant appetizer. Hollowed-out mini bread boules or even baked-in-pumpkin shells make a stunning fall presentation. Swirl in a little extra cream just before serving for that classic, artistic finish, and sprinkle on some microgreens or chives to make each bowl pop.
Make Ahead and Storage
Storing Leftovers
Leftover Shrimp and Corn Bisque: A Creamy, Delicious Recipe stores beautifully in the fridge. Just transfer any cooled leftovers to an airtight container, and refrigerate for up to three days. The flavors deepen even more overnight, making your next bowl extra yummy!
Freezing
While most bisques freeze well, the creaminess of this recipe means there may be a tiny bit of separation after thawing. If you’d still like to freeze it, let the soup cool completely first, then portion it into freezer-safe containers. Freeze for up to two months. Stir well after reheating to re-incorporate any separated cream.
Reheating
For best results, reheat your bisque in a saucepan over low to medium heat, stirring gently until heated through. Avoid boiling, as this can cause the cream to separate. If the soup thickens too much in the fridge or freezer, just add a splash of milk or broth to reach your preferred consistency.
FAQs
Can I use pre-cooked shrimp instead of raw?
Yes, you can use pre-cooked shrimp; simply add them in at the very end of cooking and warm gently just until heated through. This helps keep the shrimp juicy and prevents them from getting tough.
What can I substitute for heavy cream to lighten the bisque?
You can swap the heavy cream for half-and-half or even evaporated milk if you want a lighter bisque. Keep in mind, the texture will be a little less silky, but still delicious!
Is the bisque gluten-free?
As written, the recipe uses all-purpose flour, so it’s not gluten-free. However, you can substitute a gluten-free flour blend or even cornstarch (mixed with a bit of water) to thicken the broth without any gluten.
Can I make Shrimp and Corn Bisque: A Creamy, Delicious Recipe without Old Bay?
Absolutely! While Old Bay adds classic flavor, you can leave it out or use your own favorite Cajun or Creole seasoning blend. Adjust to suit your taste and feel free to play with the spice levels.
What other seafood can I try in this recipe?
This bisque is wonderfully adaptable! Swap in crabmeat, crawfish tails, or even chunks of firm white fish like cod. The cooking time may vary slightly, but the base recipe works beautifully with many types of seafood.
Final Thoughts
Whether you’re seeking comfort on a chilly night or want to wow your dinner guests with Southern flair, Shrimp and Corn Bisque: A Creamy, Delicious Recipe is a surefire hit. The simple steps and wholesome ingredients come together for a bowlful of creamy, briny, and sweet goodness — it’s one of those dishes you’ll crave all year long. Give it a try and treat yourself to something truly special!
Print
Shrimp and Corn Bisque: A Creamy, Delicious Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy flavors of this Shrimp and Corn Bisque, a comforting and satisfying soup that combines succulent shrimp, sweet corn, and a blend of aromatic spices. Perfect for a cozy night in or as an impressive starter for a dinner party.
Ingredients
For the Bisque:
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 lb medium shrimp, peeled and deveined (shells reserved)
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 4 cups seafood stock or chicken broth
- 2 cups fresh or frozen corn kernels
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 1 tsp Old Bay seasoning
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
- Lemon wedges for serving
Instructions
- In a large pot, melt butter with olive oil over medium heat. Add shrimp shells and sauté for 3–4 minutes to release flavor. Remove shells and discard.
- Add onion, celery, and red bell pepper to the pot and cook for 5 minutes until softened. Stir in garlic and cook for 1 minute more.
- Sprinkle in flour and cook for 1–2 minutes, stirring constantly. Gradually whisk in seafood stock until smooth.
- Add corn, cream, milk, smoked paprika, cayenne pepper, Old Bay, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
- Add shrimp and cook for 3–4 minutes, or until pink and opaque. Stir in fresh parsley.
- Serve hot with lemon wedges on the side.
Notes
- For a richer flavor, purée half the bisque with an immersion blender before adding the shrimp.
- You can also substitute crab or crawfish for shrimp.
- Serve with crusty bread to soak up the creamy broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Cajun, Southern
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 165 mg
