Description
This New Orleans Shrimp and Corn Bisque is a creamy, flavorful soup combining tender shrimp, sweet corn, and a blend of Cajun spices. Perfect for a cozy meal, it features a smooth texture from blending while preserving some delicious chunks, delivering a rich and comforting taste of Southern cuisine.
Ingredients
Scale
Shrimp and Vegetables
- 1 lb shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn kernels
Liquids and Seasonings
- 3 cups seafood or chicken stock
- 1 cup heavy cream
- 1/4 cup dry white wine (optional)
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon ground thyme
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1/2 teaspoon hot sauce (optional, for added heat)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, red bell pepper, and garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and become fragrant, forming the flavorful base of the bisque.
- Cook Shrimp: Add the shrimp to the pot and cook for 2-3 minutes until they turn pink and are fully cooked. Remove the shrimp from the pot and set aside to prevent overcooking later.
- Cook Corn and Add Liquids: In the same pot, add the frozen corn kernels and cook for 2 minutes. Then add seafood or chicken stock, heavy cream, white wine (if using), Cajun seasoning, paprika, thyme, and salt and pepper to taste. Stir well to combine all ingredients.
- Simmer Bisque: Bring the mixture to a gentle simmer and cook for 10 minutes. This allows the flavors to meld together and the soup to thicken slightly, creating a rich base.
- Prep Shrimp: While the bisque simmers, chop the previously cooked shrimp into bite-sized pieces for easy incorporation.
- Blend Soup: Once the soup has thickened, use an immersion blender or transfer to a regular blender to blend the bisque until smooth and creamy. Leave some texture if preferred for a more rustic feel.
- Reheat with Shrimp: Return the blended soup to the heat, add the chopped shrimp back in, stir to combine, and cook for an additional 2-3 minutes to warm the shrimp through without overcooking.
- Serve and Garnish: Serve the bisque hot, garnished with fresh parsley and a dash of hot sauce if desired, to add extra flavor and heat.
Notes
- You can substitute chicken stock with seafood stock or clam juice for enhanced seafood flavor.
- White wine is optional but enhances the depth of flavor; skip if you prefer a non-alcoholic version.
- For a spicier bisque, increase the amount of Cajun seasoning or hot sauce according to taste.
- Use an immersion blender carefully to avoid splashes; if using a regular blender, blend hot soup in batches to prevent burns.
- The bisque can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
