Ingredients
Scale
- 1 lb (450g) shrimp – peeled, deveined, and tails removed
- 2 tablespoons unsalted butter
- 1 large onion – finely chopped
- 2 cloves garlic – minced
- 1 large carrot – diced
- 2 celery stalks – diced
- 1 large potato – peeled and diced
- 2 cups corn kernels – fresh or frozen
- 4 cups chicken broth – or vegetable broth for a vegetarian version
- 1 cup heavy cream
- 1 cup milk – whole milk works best for creaminess
- 1 teaspoon paprika – for a touch of smokiness
- ½ teaspoon ground thyme
- Salt and pepper – to taste
- 2 tablespoons flour – for thickening the bisque
- 2 tablespoons fresh parsley – chopped, for garnish
- Lemon wedges – for serving (optional)
Ingredient Highlights
- Shrimp: The shrimp adds a delicate seafood flavor and a rich protein source, giving the bisque its satisfying base.
- Corn: Fresh or frozen corn adds sweetness and texture to the bisque, enhancing its natural flavor.
- Heavy Cream and Milk: These ingredients create the velvety texture of the bisque, making it smooth and luxurious.
- Aromatic Vegetables: Onions, garlic, carrots, and celery create a flavorful base for the bisque, infusing the broth with depth and richness.
- Herbs and Spices: Paprika and thyme add a gentle warmth and aromatic flavor to the bisque, rounding out the overall taste.
Instructions
Prepare the Bisque Base:
- Prepare the Shrimp: Begin by rinsing the shrimp under cold water, then pat them dry with paper towels. Set them aside.
- Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, diced carrot, and diced celery. Sauté the vegetables for about 5 minutes, or until they become soft and fragrant.
- Cook the Potato and Corn: Add the diced potato and corn kernels to the pot, stirring well. Let the mixture cook for another 3-4 minutes, allowing the flavors to combine.
- Thicken the Soup: Sprinkle the flour over the vegetables and stir to combine. This will help thicken the bisque. Cook for 1-2 minutes to remove the raw taste of the flour.
Add the Liquid and Seasonings:
- Add the Broth: Slowly pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15 minutes, or until the vegetables are tender and the soup has thickened slightly.
- Add the Cream and Milk: Stir in the heavy cream and milk, and continue to simmer for an additional 10 minutes. This will give the bisque its creamy texture and rich flavor.
- Season the Bisque: Add the paprika, thyme, salt, and pepper to taste. Stir the bisque to combine all the seasonings and let it cook for another 5 minutes, allowing the flavors to meld together.
Add the Shrimp and Finish the Soup:
- Add the Shrimp: Gently add the shrimp to the pot and cook for 3-4 minutes, or until the shrimp turns pink and opaque. Be careful not to overcook the shrimp, as they can become tough.
- Blend the Bisque (Optional): For a smoother consistency, use an immersion blender to partially blend the soup. You can also transfer a portion of the soup to a regular blender and puree it, then return it to the pot. This step is optional, but it helps create a more velvety bisque.
- Taste and Adjust Seasoning: Give the bisque a taste and adjust the seasoning as needed, adding more salt, pepper, or paprika if desired.
Serve the Shrimp and Corn Bisque:
- Garnish and Serve: Ladle the bisque into bowls and garnish with fresh parsley. Serve with a wedge of lemon on the side for a touch of citrus, if desired.
- Prep Time: 15 minutes
Nutrition
- Serving Size: 6
- Calories: 350
- Fat: 18g
- Carbohydrates: 35g
- Protein: 25g