Description
This New Orleans Shrimp and Corn Bisque is a rich and comforting seafood soup bursting with the flavors of fresh shrimp, sweet corn, and a touch of Cajun seasoning. Creamy and hearty, it’s perfect for a cozy meal and comes together in just 45 minutes.
Ingredients
Scale
Seafood and Vegetables
- 1 lb shrimp, peeled and deveined
- 2 cups corn kernels, fresh or frozen
- 1 onion, diced
- 2 cloves garlic, minced
Liquids and Dairy
- 4 cups seafood stock
- 1 cup heavy cream
- 1/4 cup butter
Thickening and Seasoning
- 2 tablespoons flour
- 1 teaspoon Cajun seasoning
- Salt and pepper to taste
Instructions
- Melt Butter: In a pot over medium heat, melt the butter until fully liquefied and starting to bubble gently, which will create the base for sautéing the vegetables.
- Sauté Aromatics: Add the diced onion and minced garlic to the melted butter and sauté until the onion is translucent and soft, about 3-5 minutes, releasing their flavors and aroma.
- Create Roux: Stir in the flour with the onions and garlic, cooking for 2 minutes to eliminate the raw flour taste and to start thickening the bisque.
- Add Seafood Stock: Pour in the seafood stock and bring the mixture to a boil, which will activate the thickening properties of the roux and form the bisque’s base.
- Simmer with Corn and Seasoning: Add the corn kernels and Cajun seasoning, reduce the heat to simmer and let it cook for 10 minutes so the flavors meld and the corn becomes tender.
- Cook the Shrimp: Add the peeled and deveined shrimp to the pot and cook until they turn pink and opaque, about 3-5 minutes, indicating the shrimp are perfectly cooked.
- Finish with Cream: Stir in the heavy cream and heat through gently without boiling to ensure a smooth, rich texture.
- Season to Taste: Add salt and pepper as desired to balance the flavors of the bisque.
- Serve Hot: Ladle the bisque into bowls immediately and serve hot for maximum comfort and flavor.
Notes
- Use fresh or frozen corn kernels based on availability; fresh offers a sweeter taste.
- You can substitute seafood stock with chicken stock if needed, but seafood stock will provide the authentic flavor.
- Adjust Cajun seasoning to control the spiciness to your preference.
- For a smoother bisque, blend part of the soup before adding shrimp.
- Leftovers store well in the refrigerator for up to 3 days.
