Description
Enjoy a rich and creamy shrimp corn bisque that blends sweet corn, tender shrimp, and aromatic vegetables, enhanced with smoked paprika. This comforting soup is perfect for any occasion and pairs wonderfully with crusty bread.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 cups fresh corn kernels (or frozen corn)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 2 medium potatoes, peeled and diced
- 4 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and diced red bell pepper. Sauté for about 5 minutes until the onion is translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes.
- Add the diced potatoes and stir for 3-4 minutes.
- Mix in the corn, dried thyme, smoked paprika, salt, and pepper.
- Add the seafood stock and bring to a gentle boil. Reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Stir in the shrimp and cook for 5-7 minutes until they turn pink and opaque.
- Use an immersion blender to blend the soup to your desired consistency.
- Return to low heat and stir in the heavy cream, heating through for about 5 minutes.
- Adjust seasoning with salt, pepper, or a splash of lemon juice.
- Ladle into bowls and garnish with chopped parsley.
Notes
- Serve with crusty bread or garlic bread for dipping.
- A light green salad with vinaigrette pairs well with the bisque.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For freezing, omit the cream before freezing and add it back when reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes