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–+ servings
Jennifer Johnson

Creamy Shrimp and Corn Bisque: A Simple Delight Awaits!

A creamy and flavorful shrimp and corn bisque that is simple to prepare and perfect for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 pound shrimp peeled and deveined
  • 4 cups seafood stock or chicken broth
  • 1 cup heavy cream
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh parsley chopped (for garnish)

Method
 

  1. In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and diced red bell pepper, cooking for an additional 3 minutes until softened.
  2. Add the corn kernels to the pot and stir to combine. Cook for another 2 minutes.
  3. Pour in the seafood stock or chicken broth, and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.
  4. Add the shrimp to the pot, cooking until they turn pink and opaque, about 3-5 minutes.
  5. Stir in the heavy cream, Old Bay seasoning, salt, and black pepper. Allow the bisque to heat through, but do not let it boil.
  6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 8gCholesterol: 200mgSodium: 800mgFiber: 1gSugar: 3g

Notes

  • For a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce while cooking.
  • To make it lighter, substitute half-and-half for the heavy cream.

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