Description
Rich and creamy New Orleans style Shrimp and Corn Bisque made with tender shrimp, sweet corn, and a seasoned velvety broth.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 small bell pepper, diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 3 cups seafood or chicken broth
- 1 cup heavy cream
- 2 cups corn kernels
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper
- 0.5 tsp dried thyme
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce (optional)
- Green onions for garnish
- Fresh parsley for garnish
Instructions
- Pat shrimp dry and set aside.
- Heat butter and olive oil in a large pot over medium heat.
- Cook onion and bell pepper until softened.
- Add garlic and spices and cook until fragrant.
- Stir in flour and cook briefly to form a roux.
- Slowly add broth while stirring.
- Simmer until slightly thickened.
- Blend part of the soup if desired.
- Stir in cream, corn, and Worcestershire sauce.
- Add shrimp and cook until pink and opaque.
- Season to taste and serve hot.
Notes
- Do not overcook the shrimp.
- Blend only part of the bisque for best texture.
- Adjust spice level to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6
- Sodium: 820
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 20
- Cholesterol: 165