The cooler, rainy days of Autumn call for a heartwarming dish! (Although you’ll see me write this quite often between September and June, in general.) Inspired by Recipe Yumm, this Shrimp and Corn Bisque recipe is sure to provide the comfort you’re looking for. With just a few simple ingredients (made even simpler if the shrimp is bought peeled and deveined), there’s no need to spend hours in the kitchen. Ready in about 30 minutes, it will become another go-to recipe in your collection.

Shrimp and Corn Bisque Recipe

Ingredients

1 lb Shrimp, peeled and deveined (Fresh or Frozen)
2 Tbsp Butter
1 Tbsp Olive Oil
1 Small Onion, finely chopped
2 Garlic Cloves, minced
1 Small Bell Pepper, diced
2 Tbsp All-Purpose Flour (For a thicker bisque, add an additional Tbsp of Flour)
3 cups Chicken or Seafood Broth
1 cup Heavy Cream (For a lighter version, subtitute with half-and-half), extra cream if it becomes too spicy
2 cups Fresh or Frozen Corn Kernels
1 tsp Smoked Paprika
½ tsp each Cayenne Pepper, Dried Thyme, Salt, Pepper (Adjusting to personal preference)
1 tsp Worcestershire Sauce
1 tsp Hot Sauce (optional)
A touch of honey to balance the spice if it becomes too spicy
For Garnish, if desired: 2 Green Onions (sliced), Fresh Parsley (chopped), extra hot sauce

Instructions

The Base

In a large pot, heat butter and olive oil over medium heat. Add the chopped onion and bell pepper, cooking for about 5 minutes or until softened.

Stir in the garlic, smoked paprika, cayenne, thyme, salt, and black pepper. Cook for 1 minute until fragrant. Sprinkle in the flour and stir continuously for 1-2 minutes to create a thick paste.

The Bisque

Slowly pour in the seafood or chicken broth while stirring to prevent lumps. Bring to a gentle simmer and cook for 10 minutes, allowing the flavors to meld.

If you desire a smoother texture, use an immersion blender to puree part of the soup. You may also choose to leave some of the corn whole.

Add the heavy cream and Worcestershire sauce, stirring to combine. Stir in the shrimp and allow them to cook for 3-5 minutes until pink and opaque. Add more salt, pepper, or hot sauce as desired.

Serve and garnish with green onions, fresh parsley, and shredded cheddar or parmesan cheese. Serve hot with crusty bread, with a side of rice/salad, or even in a bread bowl for a more rustic touch.

Enjoy!

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