Description
A creamy, flavorful soup with a rich blend of shrimp and sweet corn, inspired by the vibrant culinary culture of New Orleans.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup fresh or frozen corn kernels
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 1 bell pepper, finely chopped
- 4 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 2 tablespoons flour
- 1 teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon thyme
- ½ teaspoon oregano
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice (optional)
Instructions
- Start by preparing all your ingredients, ensuring they’re washed, chopped, and measured.
- In a large pot over medium heat, melt the butter and add the finely chopped onion, celery, and bell pepper. Sauté for about 5–7 minutes until the vegetables soften.
- Add the minced garlic to the pot and cook for another minute until fragrant.
- Sprinkle in the flour, stirring constantly for 2 minutes to create a roux that thickens your bisque base.
- Gradually pour in the low-sodium chicken broth while whisking continuously to prevent lumps from forming.
- Bring the mixture to a simmer, then reduce heat to low and let it continue cooking for about 10 minutes, allowing flavors to blend beautifully.
- Stir in the heavy cream, whole milk, Cajun seasoning, smoked paprika, thyme, and oregano. Season with salt and black pepper to taste.
- Once the base is creamy, add in the shrimp and corn. Let them cook for another 5–7 minutes until the shrimp turn pink and are fully cooked through.
- Finish off the bisque with chopped fresh parsley for garnish and a splash of lemon juice, if desired, for added brightness.
- Serve warm, enjoying every spoonful of the rich and flavorful New Orleans shrimp and corn bisque.
Notes
For added depth of flavor, consider adding a touch of hot sauce. Use shrimp shells to make a seafood stock for enhanced taste.