New Orleans Shrimp and Corn Bisque
A rich and creamy bisque that combines tender shrimp with sweet corn in a flavorful broth, capturing the essence of New Orleans cuisine.
Ingredients
- 1 pound shrimp peeled and deveined
- 2 cups corn kernels fresh or frozen
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 green onions sliced (for garnish)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and chopped red bell pepper. Sauté until the vegetables are tender, about 5 minutes.
- Add Corn and Shrimp: Stir in the corn kernels and cook for an additional 2–3 minutes. Add the shrimp and cook until they turn pink, approximately 3–4 minutes. Remove the shrimp and set aside.
- Prepare Roux: In the same pot, melt butter over medium heat. Add flour and whisk continuously to form a roux. Cook for 2–3 minutes until the mixture is golden brown.
- Add Liquids: Slowly pour in the chicken broth while whisking to prevent lumps. Bring the mixture to a boil, then reduce heat and let it simmer for 5 minutes.
- Finish Bisque: Stir in the heavy cream and Cajun seasoning. Season with salt and pepper to taste. Return the cooked shrimp to the pot and heat through.
- Serve: Ladle the bisque into bowls and garnish with sliced green onions. Serve hot.
Notes
- For a spicier kick, add a dash of hot sauce or extra Cajun seasoning.
- This bisque pairs well with crusty bread or over a bed of rice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid curdling the cream.