A creamy and flavorful bisque featuring shrimp and corn, inspired by the culinary traditions of New Orleans.
Author:Jessica
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:6 servings 1x
Category:Soup
Method:Stovetop
Cuisine:Creole
Diet:Gluten Free
Ingredients
Scale
2 tablespoons unsalted butter
1 medium onion, diced
2 celery stalks, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 teaspoon Cajun seasoning
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper (adjust to taste)
4 cups chicken broth
2 cups fresh or frozen corn kernels
1 pound shrimp, peeled and deveined
1 cup heavy cream
Salt and pepper to taste
2 tablespoons chopped fresh parsley (for garnish)
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion, celery, and red bell pepper. Sauté for about 5-7 minutes until the vegetables are soft and translucent.
Stir in the minced garlic, Cajun seasoning, dried thyme, and cayenne pepper. Cook for an additional 1-2 minutes until fragrant.
Pour in the chicken broth and bring the mixture to a boil. Reduce heat and let it simmer for 10 minutes.
Add the corn kernels and shrimp to the pot. Cook for another 5-7 minutes, or until the shrimp are pink and cooked through.
Stir in the heavy cream and season with salt and pepper to taste. Heat through but do not boil.
Serve hot, garnished with chopped parsley.
Notes
For a spicier kick, add a few dashes of hot sauce when serving.
Substitute crab or lobster for the shrimp for a luxurious twist on this bisque.