Description
A rich and creamy New Orleans-style bisque that combines sweet corn, tender shrimp, and classic Cajun flavors into a comforting and satisfying soup.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups fresh or frozen corn kernels
- 1 medium onion, chopped
- 2 stalks celery, diced
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 4 cups chicken or seafood stock
- 1 cup heavy cream
- 2 tbsp tomato paste
- 2 tsp Creole seasoning
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
- Optional: hot sauce for extra spice
Instructions
- Melt butter in a large pot over medium heat. Sauté onion, celery, and bell pepper until soft and fragrant.
- Add garlic and cook for another minute. Stir in flour to make a roux and cook for 2-3 minutes.
- Slowly whisk in the stock until smooth and lump-free.
- Add tomato paste, corn, and Creole seasoning. Simmer until slightly thickened, about 10-15 minutes.
- Reduce heat and stir in heavy cream until fully combined.
- Add shrimp and cook gently until pink and cooked through, about 3-5 minutes.
- Adjust seasoning with salt and pepper. Garnish with green onions and serve hot.
Notes
- Use gluten-free flour or cornstarch for a gluten-free version.
- Add jalapeños or hot sauce for extra spice.
- Substitute shrimp with crab or fish if desired.
- For a richer flavor, stir in cream cheese with the heavy cream.
- Store leftovers in the fridge for up to 3 days; reheat gently without boiling.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6g
- Sodium: 920mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 165mg
