Description
A creamy and flavorful bisque featuring shrimp and corn.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups seafood stock
- 1 cup milk
- 1 cup heavy cream
- 2 cups corn kernels (fresh or frozen)
- 1 pound shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, celery, and bell pepper. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in seafood stock until smooth.
- Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
- Stir in milk and heavy cream.
- Add corn and shrimp. Cook until shrimp are pink and cooked through, about 3-5 minutes.
- Season with salt, black pepper, and cayenne pepper.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker bisque, you can add more flour or cook it longer.
- Adjust cayenne pepper to your spice preference.
- You can use fresh or frozen corn. If using frozen, do not thaw before adding.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 150mg
Keywords: Shrimp bisque, corn bisque, seafood soup, creamy soup, New Orleans style