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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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