This New Orleans Shrimp and Corn Bisque is a comforting, rich, and creamy soup that brings together tender shrimp and sweet corn with a delicious Creole-inspired kick. Perfect for a hearty lunch or a cozy dinner, this bisque captures the essence of New Orleans cuisine in every spoonful. The blend of seafood, spices, and creamy broth creates a dish that’s both luxurious and satisfying. Let’s dive into this simple yet flavorful recipe!
Ingredients
For the Bisque:
- Shrimp (1 lb, peeled and deveined)
- Sweet Corn Kernels (2 cups, fresh or frozen)
- Unsalted Butter (4 tablespoons)
- All-Purpose Flour (1/4 cup)
- Yellow Onion (1 medium, finely diced)
- Celery (2 stalks, finely diced)
- Garlic (3 cloves, minced)
- Chicken or Seafood Stock (4 cups)
- Heavy Cream (1 cup)
- Creole Seasoning (1 teaspoon)
- Paprika (1/2 teaspoon)
- Cayenne Pepper (1/4 teaspoon, optional for heat)
- Bay Leaf (1)
- Fresh Thyme (1 teaspoon, or 1/2 teaspoon dried)
- Salt and Black Pepper (to taste)
- Fresh Parsley (for garnish)
- Green Onions (for garnish)
Optional:
- Crusty Bread (for serving)
Instructions
Step 1: Prepare the Shrimp
- Season the Shrimp: Season the peeled and deveined shrimp with a pinch of salt, black pepper, and Creole seasoning. Set aside.
Step 2: Cook the Vegetables
- Sauté the Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and celery and cook until softened, about 4-5 minutes.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Step 3: Make the Roux
- Make the Roux: Sprinkle the flour over the sautéed vegetables, stirring constantly to combine. Cook for 2-3 minutes, allowing the flour to slightly brown and remove its raw taste.
Step 4: Build the Bisque
- Add Stock and Seasonings: Gradually whisk in the chicken or seafood stock, ensuring no lumps remain. Add the Creole seasoning, paprika, cayenne pepper (if using), bay leaf, and fresh thyme.
- Simmer: Bring the mixture to a simmer, stirring occasionally, for 15-20 minutes, until the flavors meld together and the bisque thickens slightly.
Step 5: Add the Corn and Shrimp
- Add Corn and Shrimp: Stir in the corn kernels and shrimp. Simmer for an additional 5-7 minutes, or until the shrimp turn pink and are fully cooked through.
Step 6: Add the Cream
- Stir in the Cream: Reduce the heat to low and stir in the heavy cream. Let the bisque heat through gently for another 2-3 minutes, but avoid boiling once the cream is added.
- Season to Taste: Taste the bisque and adjust the seasoning with additional salt, black pepper, or Creole seasoning if needed.
Step 7: Serve
- Garnish and Serve: Ladle the bisque into bowls and garnish with fresh parsley and green onions. Serve hot with crusty bread on the side for dipping.
Duration Time
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (per serving, based on 6 servings)
- Calories: 380
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 225mg
- Sodium: 850mg
- Total Carbohydrates: 23g
- Sugars: 5g
- Dietary Fiber: 2g
- Protein: 24g
FAQs
1. Can I use frozen shrimp?
Yes! Frozen shrimp works perfectly in this recipe. Be sure to thaw the shrimp completely and pat them dry before cooking.
2. Can I make this bisque dairy-free?
Yes! You can substitute the heavy cream with coconut milk or a dairy-free cream alternative to make this bisque dairy-free.
3. How do I store leftovers?
Store any leftover bisque in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little extra stock or cream if the soup thickens too much.
4. Can I add other vegetables?
Yes, you can add other vegetables like bell peppers or diced potatoes for extra flavor and texture. Sauté them along with the onions and celery.
5. Can I use canned corn instead of fresh or frozen?
Yes! Canned corn can be used as a substitute. Be sure to drain the corn before adding it to the soup.
6. Can I make this bisque spicy?
For a spicier bisque, increase the amount of cayenne pepper or add a dash of hot sauce for extra heat.
7. Can I substitute the chicken or seafood stock with vegetable stock?
Yes! Vegetable stock can be used if you prefer a lighter or vegetarian-friendly bisque (without the shrimp).
8. Can I make this ahead of time?
Yes, you can prepare the bisque a day ahead. Just don’t add the shrimp until you’re ready to serve. Reheat the bisque and cook the shrimp right before serving to avoid overcooking them.
Conclusion
This New Orleans Shrimp and Corn Bisque is a flavorful, comforting dish that’s perfect for seafood lovers. With its rich and creamy base, tender shrimp, and sweet corn, it’s a classic take on Southern comfort food. Whether served as an appetizer or the main course, this bisque will warm you up and transport you straight to the heart of New Orleans with every bite! Enjoy!