Have you been looking for a new delicious dish to add to your dinner rotation? If so, this easy shrimp and corn soup bisque will become a family favorite!
A combination of savory flavors of shrimp with sweet corn makes up this mouth-watering bisque. Not only is it easy to make, but it can be on the table in about 30 minutes.
The soup is the perfect comfort food for chilly evenings. With just a few simple ingredients, you can warm up with this wonderfully flavorful dish.
For a delicious and easy to make meal, give this shrimp and corn bisque recipe a try. The thick and creamy soup that will surely hit the spot!
This delightful bisque starts off with a base of rich cream and butter, followed by chunks of succulent shrimp and sweet corn kernels.
To give it an extra kick of flavor, some paprika is added to the mix before being topped off with some fresh parsley for garnish.
To make the recipe, you'll need the following ingredients.
- Olive oil
- Chopped onion
- Minced garlic
- Dry white wine
- Celery salt
- Tomato paste
- Clam juice
- Heavy cream
- Corn kernels
Scroll down to the recipe card for the amounts needed.
This comforting shrimp and corn soup is simple to prepare on the stovetop and cooks up in about half an hour.
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.
This simple yet flavorful recipe can be varied in so many ways to make it the perfect dish for any night of the week.
- Change up the seafood. Shrimp is a great option, but feel free to substitute it with crawfish or lobster if you feel fancy!
- 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.
Making the best corn and shrimp bisque requires some careful preparation. Here are some tips to help you make sure your 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.
Shrimp - It's best to use fresh shrimp. If you can't find it, frozen shrimp works just as well – just be sure 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
This delicious Easy Corn and Shrimp Bisque is a perfect meal for any occasion. Whether you're looking to make lunch or dinner, this tasty shrimp and corn bisque can be served as an appetizer or main dish.
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. To really impress your guests, top off the bisque with some fresh herbs such as parsley or chives to give it even more flavor.
If you're having guests over, double the recipe and serve it alongside some grilled veggies or a heartier Santa Fe salad for an elegant course that everyone will love.
Transfer your soup 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.
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.
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.
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.
This corn and shrimp bisque soup makes a tasty lunch for two. Here are a few more meal ideas you may enjoy.
- Seafood pot pie makes two individual pies but can be adjusted for more.
- Personal pizza takes little time to prepare.
- Small batch chili won't leave you with tons of leftovers.
Shrimp and Corn Soup Bisque
- 1 tablespoon extra-virgin olive oil
- ¼ cup chopped onion
- ¾ teaspoon minced garlic
- ¼ cup dry white wine
- ½ teaspoon celery salt
- ¼ teaspoon ground paprika
- ½ tablespoon tomato paste
- 8 fluid ounces clam juice
- ½ cup heavy cream
- ½ cup water
- 2 tablespoons butter
- ½ cup corn kernels fresh or frozen
- ½- pound uncooked medium shrimp peeled and deveined (fresh or frozen)
- Fresh parsley leaves for garnish, optional
- In a medium saucepan, heat the olive oil over medium-high. Sauté the onion and garlic, and cook for about 5 minutes.
- Slowly add the wine, then stir in the celery salt and paprika.
- Stir in the tomato paste and clam juice. Simmer for about 10 minutes.
- Puree the mixture in a blender or use a stick blender in the pot until smooth.
- Return the mixture to the pot, if needed, and then add the heavy cream, ½ cup of water, butter, and corn kernels. Add more salt to taste if needed.
- Cut the shrimp into bite-size pieces and add them to the soup. Continue to simmer for 5 to 10 minutes more, or until the shrimp turns pink. Top with parsley, if desired, and serve.