New Orleans Shrimp and Corn Bisque
Ingredients
1 lb shrimp, peeled, deveined, and chopped into bite-size pieces
2 cups corn kernels, fresh or frozen
1 medium onion, finely diced
2 tbsp butter
2 tbsp all-purpose flour
2 cups seafood stock or chicken broth
1 cup heavy cream
1 stalk celery, finely diced
1 small bell pepper, diced
2 cloves garlic, minced
1 tsp Creole seasoning
½ tsp smoked paprika
¼ tsp cayenne pepper, optional
½ tsp salt, or to taste
¼ tsp black pepper
1 tbsp chopped fresh parsley
2 green onions, sliced
1 tbsp Worcestershire sauce
1 tsp hot sauce, optional
Instructions
Sauté the vegetables: Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and bell pepper. Cook for 5–6 minutes until softened.
Add garlic and seasonings: Stir in the garlic, Creole seasoning, smoked paprika, cayenne, salt, and black pepper. Cook for about 30 seconds.
Make the roux: Sprinkle the flour over the vegetables. Stir constantly for 1–2 minutes until the flour is lightly cooked and smooth.
Add the broth: Gradually whisk in the seafood stock or chicken broth, making sure there are no lumps. Bring to a gentle simmer.
Add corn: Stir in the corn. Simmer uncovered for about 8–10 minutes, allowing the bisque to thicken.
Make it creamy: Reduce the heat to low and stir in the heavy cream, Worcestershire sauce, and hot sauce if using. Do not let the bisque boil.
Add shrimp: Stir in the shrimp and cook for 3–5 minutes, just until the shrimp are pink and cooked through. Avoid overcooking.
Finish: Taste and adjust the seasoning. Stir in the parsley and sliced green onions.
Serve: Ladle the hot bisque into bowls and garnish with extra green onions or parsley. Serve with crusty French bread, if desired.
