Description
Enjoy a comforting bowl of creamy shrimp corn bisque, featuring tender shrimp, sweet corn, and hearty potatoes in a rich, velvety base. This flavorful dish is perfect for impressing family and friends on any occasion!
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 cups fresh corn kernels (or frozen corn)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 2 medium potatoes, peeled and diced
- 4 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Once the oil is shimmering, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic and diced red bell pepper to the pot. Sauté for an additional 2-3 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the diced potatoes to the pot. Stir everything together and cook for another 5 minutes, allowing the potatoes to absorb the flavors.
- Pour in the seafood stock, ensuring that all the vegetables are submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- While the soup is simmering, prepare the shrimp. If you havent done so already, peel and devein the shrimp. You can leave the tails on for presentation if you like, but I usually remove them for easier eating.
- Once the potatoes are tender, add the corn kernels and Old Bay seasoning to the pot. Stir well and let it simmer for another 5 minutes. The corn will add a lovely sweetness to the bisque.
- Using an immersion blender, carefully blend the soup until it reaches your desired consistency. I like to leave some chunks of potato and corn for texture, so I blend it just enough to create a creamy base while still having some hearty bits.
- After blending, return the pot to low heat and stir in the heavy cream. Allow it to heat through for about 5 minutes, but do not let it boil.
- Gently fold the shrimp into the bisque, ensuring they are evenly distributed. Cook for about 3-5 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook them.
- Once the shrimp are cooked, taste the bisque and season with salt and pepper as needed.
- To serve, ladle the creamy shrimp corn bisque into bowls. Garnish with fresh chopped parsley for a pop of color and freshness.
- Serve with crusty bread or a side salad for dipping into the creamy goodness!
Notes
- For added depth of flavor, consider adding a splash of white wine after sautéing the vegetables and letting it reduce before adding the stock.
- For a spicier kick, add a pinch of cayenne pepper or diced jalapeños when adding the garlic and bell pepper.
- For a lighter version, substitute half-and-half for the heavy cream or use coconut milk for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes