This New Orleans Shrimp and Corn Bisque is a creamy, flavorful soup with tender shrimp, sweet corn, and a rich, savory base that’s perfect for warming up any day. Inspired by classic Creole flavors, this bisque is simple yet impressive, ideal for cozy dinners or entertaining guests.
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New Orleans Shrimp and Corn Bisque
- Total Time: 0 hours
Description
Why You’ll Love This Recipe
- Rich and Creamy: A thick, velvety bisque that’s indulgent and comforting.
- Bursting with Flavor: With Creole seasoning, garlic, and sweet corn, each spoonful is packed with flavor.
- Quick and Easy: Ready in under 45 minutes, it’s perfect for a satisfying weeknight meal.
Ingredients
- 1 lb large shrimp, peeled, deveined, and tails removed
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or seafood stock
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon Creole seasoning (adjust to taste)
- 1/2 teaspoon smoked paprika
- 2 cups fresh or frozen corn kernels
- Salt and pepper, to taste
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Sauté the Vegetables
- In a large pot, heat the butter and olive oil over medium heat.
- Add the onion, bell pepper, and celery, and sauté until softened, about 5 minutes.
- Add the garlic and cook for another 1-2 minutes until fragrant.
Step 2: Make the Roux
- Sprinkle the flour over the vegetables and stir continuously for about 2 minutes to cook out the raw flour taste. This will help thicken the bisque.
Step 3: Add the Broth and Cream
- Gradually whisk in the chicken or seafood stock, stirring well to avoid lumps. Bring the mixture to a gentle simmer.
- Add the heavy cream, milk, Creole seasoning, and smoked paprika, stirring well to combine.
Step 4: Add the Shrimp and Corn
- Add the corn kernels and simmer the bisque for about 10 minutes, allowing the flavors to blend.
- Add the shrimp to the pot and simmer for 3-5 minutes, until the shrimp turn pink and are fully cooked. Season with salt and pepper to taste.
Step 5: Serve
- Ladle the bisque into bowls and garnish with sliced green onions and fresh parsley. Serve warm with crusty bread or a side salad.
Notes
- Pair this bisque with crusty French bread or cornbread for a deliciously hearty meal.
- Top with a dash of hot sauce or a sprinkle of extra Creole seasoning for an added kick.
- Prep Time: 20 minutes
- Cook Time: 45 minutes to 1 hour
- Cuisine: American
Tips for the Best Shrimp and Corn Bisque
- Use Fresh Shrimp: Fresh shrimp will bring the best flavor, but if using frozen, be sure to thaw and drain them well.
- Adjust Thickness: For a thicker bisque, add an extra tablespoon of flour; for a thinner soup, add more stock or milk.
- Customize the Spice: Creole seasoning can be adjusted to taste, and a touch of cayenne pepper can be added for extra heat.
Storage Instructions
- Store leftover bisque in an airtight container in the refrigerator for up to 2 days.
- To reheat, warm gently on the stove over low heat, stirring occasionally to prevent curdling.
Frequently Asked Questions (FAQ)
Q: Can I use canned corn instead of fresh or frozen?
A: Yes, canned corn works well in this recipe. Be sure to drain it before adding to the bisque.
Q: What if I don’t have Creole seasoning?
A: You can make a quick substitute by combining paprika, garlic powder, onion powder, thyme, and a bit of cayenne pepper.
Conclusion: A Taste of New Orleans! This New Orleans Shrimp and Corn Bisque brings the comforting flavors of Creole cuisine to your kitchen. With its creamy base, sweet corn, and tender shrimp, it’s a crowd-pleasing soup perfect for any occasion.
Enjoy every spoonful, and don’t forget to share this recipe with friends and family!
