Shrimp and Corn Bisque Recipe

Introduction

This shrimp and corn bisque is a creamy, flavorful soup that combines tender shrimp with sweet corn and a rich, spiced broth. It’s perfect for cozy dinners and impresses with its depth of flavor and smooth texture.

Ingredients

• 1 pound large shrimp, peeled and deveined (reserve shells)
• 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)
• 1/4 cup all-purpose flour
• 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 6 cups seafood stock (or chicken stock)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 pound Yukon Gold potatoes, peeled and cubed
• 2 cups frozen corn kernels
• 1 cup heavy cream
• 2 tablespoons butter
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Spread the shrimp shells on a baking sheet and roast for about 10-15 minutes, or until they turn pink and fragrant. Keep a close eye on them to avoid burning.
2. Step 2: While the shells roast, heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and red pepper flakes, if using, and cook for another minute.
3. Step 3: Add the roasted shrimp shells to the pot with the vegetables. Pour in the white wine, scraping up any browned bits from the bottom. Let it simmer for a few minutes to reduce slightly.
4. Step 4: Pour in the seafood stock, diced tomatoes with juices, bay leaves, thyme, smoked paprika, and cayenne pepper, if using. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes to an hour to develop flavor.
5. Step 5: Remove from heat and let cool slightly. Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean pot or bowl. Discard solids. You should have 5-6 cups of shrimp stock.
6. Step 6: Wipe the stockpot clean. Melt the butter over medium heat. Season the shrimp with salt and pepper, add to the pot, and cook 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
7. Step 7: Add flour to the pot and cook, stirring constantly, for 1-2 minutes until lightly golden and fragrant.
8. Step 8: Gradually whisk in the shrimp stock, breaking up any lumps. Bring to a simmer, stirring occasionally.
9. Step 9: Add the cubed potatoes and simmer 10-15 minutes until tender. Stir in the frozen corn and cook another 5 minutes until heated through.
10. Step 10: Remove from heat and blend the soup until smooth with an immersion blender. Alternatively, carefully blend in batches in a regular blender, being cautious with hot liquids.
11. Step 11: Stir in heavy cream and return soup to a gentle simmer. Taste and adjust salt and pepper. Fold in the cooked shrimp gently.
12. Step 12: Ladle bisque into bowls. Garnish with chopped fresh parsley and serve immediately with lemon wedges, if desired.
13. Step 13: For extra richness, swirl additional heavy cream or a dollop of sour cream on top. Sprinkle extra smoked paprika or cayenne pepper for added heat if you like.

Tips & Variations

• Use homemade seafood stock for the best depth of flavor, or enhance store-bought stock with additional herbs and lobster shells if available.
• For a spicier bisque, increase the red pepper flakes or cayenne pepper to taste.
• If you prefer a chunkier texture, blend only half the soup and leave the rest with potato and corn pieces.
• Substitute the shrimp with scallops or chunks of firm white fish if desired.

Storage

Store leftover bisque in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally. Avoid boiling to prevent curdling of the cream. This bisque can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bisque without shrimp shells?

While shrimp shells add great flavor to the stock, you can use seafood or chicken stock as a substitute. Just increase seasoning slightly to compensate for the difference in taste.

How can I thicken the bisque if it’s too thin?

If the bisque is thinner than desired, simmer it uncovered for a few extra minutes to reduce and thicken. Alternatively, mix a small amount of flour or cornstarch with cold water, then whisk it in and cook until thickened.

Shrimp and Corn Bisque Recipe

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★★★★★

4.6 from 75 reviews

• Author: Cleo
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x

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Description

This Shrimp and Corn Bisque is a creamy, flavorful soup perfect for seafood lovers. Made with roasted shrimp shells to create a rich homemade stock, combined with vegetables, potatoes, corn, and tender shrimp, then finished with heavy cream for a luscious texture. Garnished with fresh parsley and optionally served with lemon wedges, this bisque is an elegant yet comforting dish ideal for a cozy dinner.

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Ingredients

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Shrimp Stock & Soup Base

• 1 pound large shrimp, peeled and deveined (reserve shells)
• 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)
• 1/4 cup all-purpose flour
• 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 6 cups seafood stock (or chicken stock)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)

Vegetables & Add-ins

• 1 pound Yukon Gold potatoes, peeled and cubed
• 2 cups frozen corn kernels

Finishing & Garnishes

• 1 cup heavy cream
• 2 tablespoons butter
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving (optional)

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Instructions

1. Roast Shrimp Shells: Preheat your oven to 400°F (200°C). Spread the shrimp shells evenly on a baking sheet and roast them for 10-15 minutes until they turn pink and emit a fragrant aroma. Make sure to watch them closely to prevent burning.
2. Sauté Vegetables: While the shells are roasting, heat olive oil in a large stockpot or Dutch oven over medium heat. Add chopped onion, carrots, and celery, cooking for 5-7 minutes until softened. Stir in minced garlic and red pepper flakes, cooking another minute until fragrant.
3. Add Roasted Shells and Wine: Add the roasted shrimp shells to the pot with the vegetables. Pour in the dry white wine, scraping the bottom of the pot to loosen any browned bits. Let the wine simmer for a couple of minutes to slightly reduce.
4. Build the Stock: Pour in seafood stock (or chicken stock), undrained diced tomatoes, bay leaves, dried thyme, smoked paprika, and cayenne pepper if using. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-60 minutes to extract flavors.
5. Strain the Stock: Remove the pot from heat and let it cool slightly. Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean bowl or pot, discarding solids. You should have about 5-6 cups of rich shrimp stock.
6. Cook Shrimp: Wipe the stockpot clean and melt butter over medium heat. Season the peeled shrimp with salt and pepper. Add shrimp to the pot and cook 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
7. Make Roux: Add flour to the pot and cook while stirring constantly for 1-2 minutes until the flour turns lightly golden and fragrant to form a roux.
8. Add Stock Gradually: Slowly whisk in the strained shrimp stock, ensuring to break up any lumps. Bring the mixture to a simmer, stirring occasionally to avoid sticking.
9. Cook Potatoes and Corn: Add the cubed Yukon Gold potatoes and simmer for 10-15 minutes until tender. Add frozen corn kernels and cook for an additional 5 minutes until heated through.
10. Blend the Soup: Remove from heat and use an immersion blender to blend the soup until smooth. Alternatively, carefully blend in batches in a regular blender, taking care with hot liquids.
11. Add Cream and Season: Stir in heavy cream and return soup to a gentle simmer. Adjust seasoning with salt and freshly ground black pepper as needed. Gently fold in the cooked shrimp.
12. Serve: Ladle the bisque into bowls and garnish with fresh chopped parsley. Serve immediately with lemon wedges if desired. For extra richness, optionally swirl some additional heavy cream or a dollop of sour cream on top and sprinkle extra smoked paprika or cayenne pepper for heat.

Notes

• Roasting the shrimp shells enhances the flavor of the stock, making the bisque rich and aromatic.
• If you do not have seafood stock, chicken stock can be used as a substitute without compromising flavor.
• To avoid lumps when adding flour and stock, whisk the liquid in gradually and stir constantly.
• Be cautious when blending hot soup to prevent splattering; blend in small batches if using a regular blender.
• Optional spices like red pepper flakes and cayenne add heat; adjust according to your preference.
• This bisque can be made ahead and reheated gently on the stove, but add shrimp fresh before serving to keep it tender.
• Lemon wedges add a nice fresh contrast and brightness to the creamy bisque.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: shrimp bisque, seafood soup, creamy corn soup, shrimp recipe, homemade seafood stock, creamy bisque, easy soup recipe