Shrimp and Corn Bisque

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!

Course dinner, lunch, Side Dish, Soup

Cuisine American, French

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 632kcal

Author Aubrey

Cost $15

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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