Ingredients
Base & Flavor
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2 tablespoons vegetable oil or butter
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1 medium onion, diced
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1 bell pepper, diced
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2 stalks celery, diced
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2 cloves garlic, minced
Main Ingredients
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1 lb shrimp, peeled and deveined
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2 cups corn kernels (fresh or frozen)
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4 cups seafood stock or vegetable broth
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1 cup heavy cream
Seasoning
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1 teaspoon cayenne pepper
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1 teaspoon paprika
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Salt and pepper to taste
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1 tablespoon gelatin (optional, for thickness)
Garnish
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Chopped green onions
Instructions
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Sauté the Vegetables
Heat oil or butter in a large pot over medium heat. Add onion, bell pepper, and celery. Sauté for 5–7 minutes until softened and fragrant. -
Add Garlic & Spices
Stir in garlic, paprika, and cayenne pepper. Cook for 1 minute to release the aromas. -
Simmer with Stock & Corn
Pour in seafood stock or vegetable broth. Add the corn and bring to a gentle boil. Reduce heat and simmer for 10 minutes. -
Thicken the Bisque (Optional)
If using, dissolve gelatin in a bit of warm broth and stir it into the soup for a thicker texture. -
Add Cream & Shrimp
Stir in heavy cream and bring back to a simmer. Add shrimp and cook for 4–5 minutes until shrimp are pink and cooked through.
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Taste and Serve
Season with salt and pepper to taste. Ladle into bowls and garnish with green onions. Serve hot with crusty bread.
Notes
Use frozen corn if fresh isn’t available—no need to thaw.
Swap cream for coconut milk to make it dairy-free.
Don’t overcook shrimp—they only need a few minutes.
This bisque is best enjoyed fresh but can be stored up to 3 days.
Add lump crab or white fish for a seafood bisque twist.
- Prep Time: 10
- Cook Time: 30
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Cajun, Southern, New Orleans
Nutrition
- Serving Size: 1 ½ cups
- Calories: 370
- Sugar: 6g
- Sodium: 950mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 160mg