Shrimp and Corn Bisque

  • 6 tablespoons butter
  • 1/2 cup flour
  • 1 cup onions, chopped
  • 1 cup celery, finely chopped
  • 1 cup bell pepper, chopped
  • 4 cups boxed low sodium chicken, fish stock or shrimp stock
  • 2 cups frozen corn kernels
  • 2 teaspoons dried thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon cayenne
  • 1 teaspoon freshly ground black pepper
  • 1-1/2 cups small cooked, shelled, and deveined shrimp
  • 1 cup milk
  • 1 cup heavy cream
  • 1/4 cup flat leaf parsley, chopped
  • 1/4 cup green onion, chopped
  • Cajun Seasoning, optional

Melt the butter in a large heavy saucepan or Dutch oven over medium heat. Stir in the flour and cook, stirring often, until the roux begins to color. Add the onions, celery, and bell pepper to the roux. Stir and cook until the vegetables begin to soften.

Gradually add the stock to the vegetable roux mixture and whisk until smooth. Bring the liquid to a simmer, adjusting the heat as necessary. Add the corn, thyme, salt, cayenne and pepper and allow to the mixture to simmer for 5 – 6 minutes.

Stir the shrimp, milk, and heavy cream into the simmering liquid and heat until hot. Once you have added the milk and cream, never allow the bisque to come to a boil!

Ladle the hot bisque into warmed soup plates and sprinkle with the chopped parsley and green onions. Dust with Cajun seasoning, if you wish.

  • Yields: 8 servings
  • Preparation Time: 30 minutes
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