Description
A rich and creamy bisque featuring succulent shrimp and sweet corn, inspired by the flavors of New Orleans.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 pound large shrimp, peeled and deveined
- 4 cups seafood or chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup frozen or fresh corn kernels
- 1/4 cup all-purpose flour
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Melt butter 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 1-2 minutes, stirring constantly.
- Gradually whisk in broth and milk until smooth. Bring to a simmer, stirring occasionally.
- Add shrimp, corn, smoked paprika, and cayenne pepper (if using).
- Cook until shrimp are pink and cooked through, about 3-5 minutes.
- Stir in heavy cream and heat through, but do not boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker bisque, add more flour to the vegetable mixture.
- Adjust cayenne pepper for your desired level of spice.
- You can use fresh corn cut off the cob if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
Keywords: New Orleans, shrimp, corn, bisque, soup, creamy, seafood