Easy Shrimp and Corn Soup Bisque

Name: Shrimp and Corn Soup Bisque
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon extra-virgin olive oil; 1/4 cup chopped onion; 3/4 teaspoon minced garlic; 1/4 cup dry white wine; 1/2 teaspoon celery salt; 1/4 teaspoon ground paprika; 1/2 tablespoon tomato paste; 8 fluid ounces clam juice; 1/2 cup heavy cream; ½ cup water; 2 tablespoons butter; ½ cup corn kernels (fresh or frozen); 1/2- pound uncooked medium shrimp (peeled and deveined (fresh or frozen)); Fresh parsley leaves (for garnish, optional)

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This rich and comforting shrimp corn bisque soup comes together with simple steps for a cozy meal. The recipe delivers big flavor with minimal effort, making it an easy favorite.

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Ingredients
Instructions
Variations
Tips
Serving suggestions
Storage
FAQ

I discovered New Orleans shrimp and corn bisque while I was a college student in Florida and it instantly became a favorite. My friends didn't care for the spicy cajun seasoning so I came up with this milder version. It's an easy-to-make soup that can be on the table in about a half an hour.

With just a few simple ingredients, this flavorful dish brings warmth on chilly evenings. The thick and creamy texture is so comforting and it always hits the spot. It's especially cozy served with warm crusty Italian bread on the side.

Ingredients

Here's what you'll need to make my creamy shrimp and corn bisque recipe:

Olive oil - Helps sauté the aromatics and adds a subtle, savory base flavor.
Chopped onion - Builds sweetness and depth as the foundational aromatic.
Minced garlic - Adds a bold, fragrant punch that enhances the overall flavor.
Dry white wine - Deglazes the pan and brings brightness to balance the richness.
Celery salt - Adds savory seasoning while boosting that classic bisque flavor.
Paprika - Provides warm color and mild smoky depth.
Tomato paste - Concentrates flavor and adds body to the broth.
Clam juice - Deepens the seafood base and gives the bisque a richer, brinier backbone.
Heavy whipping cream - Creates the silky, luxurious texture that defines a bisque.
Butter - Adds richness and helps meld flavors together.
Corn kernels - Bring sweetness, texture, and the signature flavor of the bisque.
Raw shrimp - Adds protein and delivers the star seafood taste that ties the whole dish together.

Scroll down to the recipe card for the amounts needed.

Instructions

This comforting shrimp and corn soup recipe is simple to prepare on the stovetop in a dutch oven. There's no need to add flour to make a roux to thicken the soup which makes this recipe gluten free.

Sauté the onion and garlic over medium-high heat in a medium saucepan.

Slowly add wine after the aromatics have cooked for about five minutes.

Stir in celery salt, paprika, tomato paste, and clam juice.

Purée the mixture to blend the onions and garlic into the liquid.

Stir in water and heavy cream.

Mix in butter and corn.

Chop shrimp into bite-sized pieces.

Mix shrimp pieces into the soup.

Continue to simmer for 5 to 10 minutes more, or until the shrimp turns pink. Top with parsley, if desired, and serve.

Variations

This creamy soup can be varied in so many ways. Here are a few suggestions:

Change up the seafood. Shrimp is a great option, but feel free to substitute it with crawfish, crab or lobster.
Make it vegetarian. Leave out the seafood and add veggies. For more texture and flavor, different vegetables could be added, such as diced celery or green bell pepper.
Mix up the seasonings. Opt for a seafood seasoning blend like Old Bay seasoning instead of celery salt and paprika. Or, try making your own custom blend.
Replace the water. Use chicken stock, chicken broth, or shrimp stock for more flavor.

Tips

Here are some tips to help you make sure your seafood bisque turns out perfect every time.

Corn - Fresh sweet corn will give your soup its signature taste. Pick out ears of corn that are still in their husks and have good color. Frozen corn is a good option when fresh isn't in season.
Shrimp - It's best to use fresh shrimp. If you can't find it, frozen shrimp works but you'll have to defrost them before use.
Herbs - Don't skimp on the herbs. Adding rosemary, thyme and basil will give the bisque an extra layer of flavor. You can also top it off with sliced green onions

Serving suggestions

You can serve shrimp corn bisque for any occasion. The soup pairs well with a light salad, crusty bread, or roasted vegetables. For a heartier meal, you could add vegan Mexican rice or buttered pasta noodles. A glass of white wine is also a great accompaniment to this dish.

Serve it hot with a side salad for a light lunch or whip up some garlic bread with a Vietnamese baguette to make it a heartier meal. I like to top off the bisque with ground black pepper and fresh herbs such as parsley or chives to give it even more flavor.

If you're having guests over, you can double the recipe and serve it alongside some grilled veggies or a heartier Santa Fe salad. It will make an elegant course that everyone will love.

Storage

Transfer the shrimp bisque to an airtight container or an adequately sealed plastic bag to store it. Fill the container only halfway with the soup before sealing it shut to ensure maximum freshness.

If there's still some air left in the container, press down lightly on the lid or seal of the plastic bag to get rid of any extra space before storing it in your fridge or freezer.

Refrigerated leftovers should be eaten within two days of making them. Frozen bisque will last up to 3 months.

FAQ

What makes a bisque a bisque?

A bisque is a type of creamy, smooth soup made from puréed shellfish or vegetables. It typically includes cream and/or butter, and has a rich, velvety texture. The soup is usually pureed until it is very smooth and often served with croutons or a garnish.

What's the difference between bisque and chowder?

Bisque is a smooth puréed soup with cream and or butter base. Chowder is a thick, chunky soup that usually contains potatoes, onions, and other vegetables. It often has a hearty base of cream or milk, as well as fish or shellfish.

Can you use pre-cooked shrimp and add it later?

Absolutely! Pre-cooked shrimp can be added to soups and other dishes after cooking. Just make sure to rinse off the shrimp before adding it to the soup to remove any excess salt or preservatives. You may also want to heat up the shrimp before adding it, as this will help enhance its flavor in the soup.