Shrimp and Corn Bisque is a hearty and delicious way to warm up your belly this time of year. Made with easy ingredients, grab your favorite soup bowl and fill it to the top.
It's officially soup season once the cold weather arrives. Not everyone tends to think of making bisque, but they should because it's delicious and actually quite simple to make.
Bisque is a richer type of soup since it's made with heavy cream and chicken broth and has a nice and mellow yellow color typically, giving it that distinct look that everyone loves.
You can easily make this as a main meal or use it as a soup to accompany it as a side dish also. People tend to love eating this shrimp and corn chowder recipe because of its flavors and a hint of spice.
Speaking of yummy soup recipes, be sure to check out my Gluten Free Potato Soup for another hearty and easy dish with simple instructions.
Bacon - Cook up the bacon before putting it into this corn chowder recipe, or buy already-cooked bacon.
Shrimp - You can get the shrimp prepped and deveined, ready to add.
Onion - I like to use a sweet onion, but you can choose your favorite type.
Carrot - Clean and dice.
Celery - Wash and cut into pieces.
Heavy cream - Used to add thickness and richness to the shrimp corn chowder.
Chicken broth - I like to use low-sodium broth, but any will work.
Potatoes - Peel and cut into cubes.
Frozen corn - Fresh corn can work as well but might lose some of its texture once added.
Salt and pepper - To taste.
How to make Shrimp and Corn Bisque
Step One: Dice and prep the ingredients. Make sure that they're cut into similar-sized portions and pieces so that they cook evenly.
Step Two: Cook the bacon until crisp in a large soup pot. Set aside.
Step Three: Sautee the onions, celery, and carrots in a skillet on the stovetop over medium heat. We sauté them in the bacon grease. But if you prefer you can saute it with butter or oil instead.
Step Four: Add in the broth and potatoes and cook until the potatoes are tender. Transfer half of the soup to a blender and blend until smooth. Make sure to vent the lid so it doesn't pop off with the pressure.
Step Five: Add the shrimp and the corn to the dutch oven or a large pot on the stove. The shrimp will cook almost immediately.
Watch the mixture while it's cooking. It should get hot but not come to a rolling boil. You don't need to stir all the time, but stay close and stir it every little bit.
Step Six: Add the cream and season to taste. Add the bacon. Serve and enjoy!
Add seafood - You can easily make this bisque into more of a seafood bisque by adding crab meat and even lobster meat as well.
Make it spicy - A little bit of cayenne pepper is perfect for adding some heat.
Add more vegetables - There is always room for more veggies. You can add mushrooms or even diced jalapenos to the mixture.
Change up the seasonings - Drop in a few bay leaves, add some garlic cloves or even a little bit of parsley and thyme.
Thickness - If you prefer a thicker soup you can make a simple roux. Melt butter and then cook a little all purpose flour in the butter and then add the cream to that before you add it to the soup.
Toppings - Chopped chives or sliced green onions are a nice garnish. You can also stir in a dollop of sour cream or top with shredded cheese.
What makes a bisque a bisque?
It's all about the texture of the soup. A bisque is a creamy soup because of the heavy whipping cream that is added, making it much thicker in texture and richer in flavor than your typical soup recipes.
What does bisque go well with?
The great part about making bisque is that it's versatile in what you can enjoy it with. Toasted bread is one of my favorites because it's always delicious to dip it into the bisque and bite.
You can also pair it with rolls, a baguette, or even some crackers.
What is mirepoix?
Mirepoix is a classic French culinary term used to describe a mixture of aromatic vegetables, traditionally diced onions, carrots, and celery, which are typically sautéed in butter or oil. This combination of vegetables provides a flavourful base for countless dishes including soups, stocks, and sauces.
Can I use fresh corn kernels instead of frozen ones?
You can. I just prefer the texture of the frozen ones, as they tend to stand out more. Fresh kernels are still fine to use but just be warned that they might get a bit mushy in the mixture compared to using frozen ones.
How do I store leftover bisque?
Leftover bisque is a great leftover to enjoy the next day! I think that it just gets better overnight - but that might be my opinion only.
To store, let the mixture cool down completely, and then add it to an airtight container. The container must be stored in the refrigerator to stay fresh and safe to eat.
To reheat, just pour it into a pan on the stovetop or reheat the container in the microwave.
What are good toppings to add to homemade bisque soup?
I'm all about adding toppings! Since this soup recipe has a strong flavor already, the toppings really don't have to be anything over the top. Diced onions, chopped parsley, and even a little bit of crumbled feta cheese are all great options.
For a fresh flavor, add some cilantro, and for a spice level increase, add some diced fresh jalapenos right on top.
- 3 slices bacon
- 12 oz shrimp
- ½ onion chopped
- 1 carrot peeled and chopped
- 1 stalk celery chopped
- 1 cup heavy cream
- 4 cups chicken broth
- 2 potatoes peeled and chopped
- 12 oz frozen corn thawed
- 1.5 tablespoon salt
- ½ teaspoon black pepper
- Cook the bacon until crisp in the soup pot. Set aside.
- Sautee the onions, celery, and carrots in the pot in the bacon fat on the stovetop over medium heat.
- Add in the broth and potatoes and cook until the potatoes are tender.
- Transfer half of the soup to a blender and blend until smooth. Make sure to vent the lid so it doesn't pop off with the pressure.
- Add the shrimp and the corn to the dutch oven or a large pot on the stove. The shrimp will cook almost immediately.
- Add the cream and season to taste. Add the bacon. Serve and enjoy!