New Orleans Shrimp And Corn Bisque
This New Orleans Shrimp and Corn Bisque is a creamy, flavorful soup made with juicy shrimp, sweet corn, and a touch of Creole spice. It’s a cozy, one-pot meal that’s easy enough for busy nights but tasty enough to serve to guests.
Ingredients
- 1 lb shrimp peeled and deveined
- 2 cups fresh or frozen corn kernels
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- ½ cup diced bell pepper
- ½ tsp smoked paprika
- ½ tsp cayenne pepper optional
- Salt and black pepper to taste
- 2 green onions chopped (for garnish)
- Fresh parsley chopped (for garnish)
Instructions
- In a large pot over medium heat, melt the butter. Add onion and bell pepper; cook for 5–6 minutes until soft. Stir in garlic and cook 1 more minute.
- Sprinkle in flour and stir constantly for 1–2 minutes until lightly golden and smooth.
- Slowly pour in broth, stirring to avoid lumps. Add corn, paprika, cayenne (optional), salt, and pepper. Bring to a boil, then reduce heat and simmer 10–15 minutes.
- Stir in cream. Add shrimp and cook for 5–7 minutes until pink and just curled.
- Ladle into bowls. Top with green onions and parsley. Serve hot with crusty bread or salad.