Description
Indulge in the rich and creamy flavors of this New Orleans-inspired Shrimp and Corn Bisque. This comforting dish is made with fresh shrimp, sweet corn, and a blend of spices, resulting in a velvety smooth and utterly delicious soup.
Ingredients
– 1 pound peeled and deveined shrimp
– 2 cups fresh or frozen corn kernels
– 2 cups heavy cream
– 2 cups chicken or vegetable broth
– 1 onion, diced
– 2 cloves garlic, minced
– 2 tablespoons butter
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon dried thyme
– Salt and pepper to taste
Instructions
1. In a large saucepan or Dutch oven, melt the butter over medium heat.
2. Add the diced onion and minced garlic, and sauté for 3-5 minutes until softened.
3. Add the shrimp, corn, paprika, cayenne, and thyme. Cook for 2-3 minutes, stirring occasionally, until the shrimp begin to turn pink.
4. Pour in the chicken or vegetable broth and heavy cream. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the soup has thickened slightly.
5. Using an immersion blender or regular blender, carefully blend the soup until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve the New Orleans Shrimp and Corn Bisque hot, garnished with additional fresh herbs if desired.
Notes
For a thicker, more indulgent bisque, you can blend half the soup and leave the other half chunky. You can also add a splash of sherry or white wine for extra flavor. The bisque can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Salads & Soups Starters
- Method: Stovetop
- Cuisine: Cajun/Creole