New Orleans Shrimp and Corn Bisque
Creamy, comforting, and packed with bold Gulf-style flavors, this New Orleans Shrimp and Corn Bisque features juicy shrimp and sweet corn in a velvety, slightly spicy broth a perfect cozy dinner inspired by the vibrant cuisine of the Big Easy.
Equipment
- Large Pot
- Mixing bowl
Ingredients
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tbsp butter melted or at room temperature
- 1 small onion, finely chopped
- 1 stalk celery, diced
- 1/2 red bell pepper, diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 3 cups seafood or chicken broth warm or room temperature
- 1 cup heavy cream cold or room temperature
- 1 can (15 oz) sweet corn, drained
- 1/2 tsp cayenne pepper adjust to taste
- 1 tsp paprika
- salt and pepper to taste
- 1 tbsp chopped parsley for garnish
- sliced green onions optional for garnish
Instructions
- Ladle the bisque into bowls and garnish with chopped parsley and green onions if desired; serve hot.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Sprinkle in the flour and stir continuously to form a roux; cook for 2 to 3 minutes until slightly golden.
- Gradually whisk in the broth to avoid lumps. Add the corn, cayenne pepper, paprika, salt, and pepper. Bring to a gentle simmer and cook for 10 to 12 minutes.
- Stir in the shrimp and heavy cream; simmer for about 5 to 6 minutes until the shrimp are pink and cooked through.
- Ladle the bisque into bowls and garnish with chopped parsley and green onions if desired; serve hot.
Notes
For a lighter version, swap half the heavy cream with whole milk; the base can be made ahead and finished with shrimp and cream just before serving.