This shrimp and corn bisque is creamy, rich and full of flavor! Ready in less than 30 minutes, this shrimp corn bisque is the perfect warm, cozy Fall comfort food, date night indulgence or to enjoy anytime you are craving something hearty!
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This shrimp and corn bisque is like a warm, cozy hug in a bowl!
Decadent, rich and delicious – and the best part, it’s easy to make and sure to impress!
Speaking of comforting soups, you will absolutely love this Instant Pot Vegetable Beef Soup and Healthy Mushroom Soup!
If you are a fool for some big flavors, you should also check out this Seafood Sauce.
Shrimp corn bisque is a delectable, savory soup perfect for date night or any cold winter night to warm up.
The rich and creamy base is married with juicy corn and tender succulent shrimp.
This shrimp and corn bisque recipe is also easy to prepare and a complete flavor explosion.
The sweet corn is a perfect compliment to shrimp and the cream and spices, with the hint of brandy is full of richness and depth.
If you want to make shrimp crab and corn bisque, you can also add shredded crab.
You can even make this recipe as quick and easy weeknight dinner served with some crusty bread that fill everyone’s belly or impress friends and dinner guests with this comforting bowl of soup.
You might have heard of Drago’s shrimp and corn bisque recipe and Cajun Spoon shrimp and corn bisque, but move over because this easy soup recipe is going to wow!
This Cajun shrimp and corn bisque recipe is easy. No fancy techniques or ingredients!
Why this shrimp and corn bisque recipe works
Shrimp and corn bisque is comforting and delicious soup that is perfect for any occasion, whether it’s a cozy night in or a dinner party with friends and family.
The combination of sweet corn (frozen or fresh!) and tender succulent shrimp are the perfect combo, elevated by cream and spices for a satisfying and indulgent meal. Ready in less than 30 minutes!
This easy soup recipe doesn’t require special skills or equipment. Bisque might seem intimidating but it is a great choice for novice cooks looking to impress their friends and family!
Ingredients
- Butter: You can use salted or unsalted butter. However, if you prefer less salty food, use unsalted butter and add salt to taste, if necessary.
- Extra Virgin Olive Oil
- Onion: Red onion, sweet onion or shallot.
- Thyme: Dried or fresh.
- Garlic: Fresh only. Sorry, I don’t dig the jarred stuff for this recipe.
- Shrimp: Must be fully defrosted, meat and shells. Any size you prefer.
- Corn: Fresh or frozen – if frozen, defrost and drain water.
- Brandy: Any good quality brandy.
- Flour
- Fish Sauce: Optional.
- Heavy Cream
- Water
- Old Bay Seasoning
- Freshly Ground Black Pepper
- Paprika: Optional for pink (shrimp) colored sauce.
- Sliced Jalapeño and Crispy Bacon: Optional garnish.
How to make shrimp and corn soup (bisque)
- Finely chop onion. Set aside in small bowl.
- Finely mince garlic or press through garlic press. Set aside in small bowl.
- Remove shrimp from tails and set in separate bowls (keep shrimp tails).
- In large sauté pan, heat oil and butter over medium to medium/high heat. When oil and butter are hot (about 1-2 minutes),add onion and thyme.
- Sauté until onion is soft (about 2-3 minutes). Add garlic, sauté about 1 minute.
- Add shrimp cook until both sides turn pink(about 1-2 minutes). You can add an additional 1-2 tablespoons of butter or oil if needed. Remove cooked shrimp and set aside on plate.
- Add shrimp tails and sauté for 1-2 minutes. You can add an additional 1-2 tablespoons of butter or oil if needed.
- Add brandy and allow alcohol to cook off (evaporate). It should be hot and sizzling when you add it. Cook for another1-2 minutes.
- Using kitchen tongs, remove shrimp tails.
- Add flour and old bay seasoning, stir until thoroughly combined (should not be clumpy).
- Slowly pour in heavy cream, stirring as you pour. Once cream comes to a boil, drop to medium and simmer.
- Add corn and cooked shrimp. Simmer until sauce is slightly thickened (1minute or so). Be careful not to burn. If it is cooking too quickly, add some of your water (about ¼ cup or so).
- Add water and continue to simmer until soup is slightly thickened (note: it won’t be super thick but will thicken as it cools slightly). Add fish sauce is desired.
- Add any fresh black pepper to taste. Add paprika if you would like an enhanced pink/red color to the shrimp and corn bisque.
- Note: If you wish to make a chowder, add pre-cooked diced potatoes and simmer until desired thickness is reached. The starch from the potatoes will thicken the soup more. This is personal preference.
Bisque vs chowder
Both bisque and chowder are creamy and flavorful soups with some similarities and some key differences.
Bisque is a smooth, creamy soup often made from shellfish (lobster, shrimp or crab) but can also be made from corn, butternut squash or other vegetables.
Bisque is generally thickened with a roux (mix of flour and butter) and finished with cream and flavored with herbs, spices or aromatics.
Conversely, chowder is a hearty, chunky soup that usually contained seafood (clams, fish or shrimp) and with the addition of potato and onion to give is a chunky texture.
While chowder may also be thickened with a roux, often the addition of starchy potatoes and a difference in stock, cream ratio renders roux unnecessary.
FAQ and expert tips
A bisque is a creamy soup featuring shellfish such as lobster, crab or shrimp, with a smooth creamy base.
A chowder is a seafood based soup featuring fish, clams or other seafood and a chunky base typically containing onions, potatoes and other chunky vegetables.
Shells are a necessary part of making bisque to bring maximum shellfish flavor. The shells release savory, briny flavors into the broth which add depth and richness to the shellfish stock which serves as the base of the soup.
Other easy date night recipes
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Shrimp and Corn Bisque
Equipment
- 1 wide base soup pot
- 1 kitchen tongs
Ingredients
- 6 tablespoons butter (separate into 3 small dishes, 2 tablespoons per dish) If you prefer less salty food, use unsalted butter and add salt to taste, if necessary.
- 2 tablespoons extra virgin olive oil
- 3 tablespoons red onion, sweet onion or shallot (finely diced)
- ½ teaspoon dried thyme (or 6 sprigs fresh thyme)
- 2 teaspoon garlic (finely minced or pressed)
- 1 pound shrimp (meat and shells)
- 1 cup corn (fresh or frozen – if frozen, defrost and drain water)
- ½ cup brandy (or 2 shooters)
- 3 tablespoons all purpose flour
- 1 tablespoons fish sauce (optional)
- 1 cup heavy cream
- 2 cups water
- 3 teaspoon Old Bay seasoning
- fresh ground black pepper (Optional)
- 1 teaspoon paprika (Optional) For pink (shrimp) colored sauce.
- sliced jalapeño and crispy bacon (Optional Garnish)
Instructions
- Finely chop onion. Set aside in small bowl.
- Finely mince garlic or press through garlic press. Set aside in small bowl.
- Remove shrimp from tails and set in separate bowls (keep shrimp tails).
- In large sauté pan, heat oil and butter over medium to medium/high heat. When oil and butter are hot (about 1-2 minutes),add onion and thyme.
- Sauté until onion is soft (about 2-3 minutes). Add garlic, sauté about 1 minute.
- Add shrimp cook until both sides turn pink(about 1-2 minutes). You can add an additional 1-2 tablespoons of butter or oil if needed. Remove cooked shrimp and set aside on plate.
- Add shrimp tails and sauté for 1-2 minutes. You can add an additional 1-2 tablespoons of butter or oil if needed.
- Add brandy and allow alcohol to cook off (evaporate). It should be hot and sizzling when you add it. Cook for another1-2 minutes.
- Using kitchen tongs, remove shrimp tails.
- Add flour and old bay seasoning, stir until thoroughly combined (should not be clumpy).
- Slowly pour in heavy cream, stirring as you pour. Once cream comes to a boil, drop to medium and simmer.
- Add corn and cooked shrimp. Simmer until sauce is slightly thickened (1minute or so). Be careful not to burn. If it is cooking too quickly, add some of your water (about ¼ cup or so).
- Add water and continue to simmer until soup is slightly thickened (note: it won’t be super thick but will thicken as it cools slightly). Add fish sauce is desired.
- Add any fresh black pepper to taste. Add paprika if you would like an enhanced pink/red color to the shrimp and corn bisque.
- Note: If you wish to make a chowder, add pre-cooked diced potatoes and simmer until desired thickness is reached. The starch from the potatoes will thicken the soup more. This is personal preference.
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