Creamy and full of just the right amount of spice, this shrimp and corn bisque is the perfect soup when the chillier weather starts to move in.
Once those first cold fronts start to move through that's when we'll pull out our soup pots.
We're lucky to live so close to the gulf, we have an abundance of shrimp and so our freezer is always full of this delicious seafood. We eat shrimp a lot and I'm always experimenting.
This recipe is one of my favorites.
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What makes this recipe so yummy
- This recipe has you making a homemade stock using the peelings from the succulent shrimp. It really does take it to another level.
- There are two steps to making this bisque. Throw everything into the pot for the stock. Transfer to another pot to finesse the bisque.
- Although it seems like there's a lot of ingredients it's actually a fairly simple soup to make.
- It's the perfect corn soup for a chilly day, it's such a comforting soup.
Groceries you'll need: Ingredients
- Large Shrimp
- Whole Corn
- Onion
- Bell Pepper
- Fresh Garlic
- Carrots
- Butter
- Bay Leaf
- Parsley
- Old Bay Seasoning
- Celery
- Whole Black Peppercorns
- All Purpose Flour
- Heavy Cream
- Salt and Black Pepper
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Once you have the shrimp peeled, place in a container in the refrigerator and put the peelings into a large pot on the stove.
- Step 2: Add the carrots, celery, onions, peppercorns, garlic, parsley, bay leaves and water. Bring to a boil and cover.
- Step 3: Simmer for 2 hours or more, stirring occasionally. After the two hours pass through a sieve and discard the ingredients retaining the stock.
- Step 4: In a large Dutch Oven melt butter over a medium-high heat.
- Step 5: Add the chopped onion and celery and cook until soft.
- Step 6: Add the flour and cook again for another few minutes, making a roux.
- Step 7: Slowly pour in the stock while stirring.
- Step 8: Add the cream, corn, and seasoning and bring back to a gentle boil.
- Step 9: Add the shrimp and keep stirring until it comes back to a slow boil. Cook for 3 minutes then turn off the heat.
- Step 10: Taste the bisque and add more seasoning and salt and pepper to taste. Serve in a bowl with a big hunk of crusty bread and garnish with some oyster crackers and corn kernels.
Hint: To get the thickness of the bisque just right, either add a little more stock or to thicken sprinkle in some instant mashed potatoes (my favorite trick). You could also give a few blasts with an immersion blender (stick blender) to thicken up somewhat.
Recipe variations and substitute ideas
- Green Onions - sprinkle on top instead of the parsley.
- Tomato Paste - Add in the beginning when browning the onions, to thicken.
- Chicken Broth - if you need to add extra you can use this no problem. Or use it in place of making the homemade stock.
- Red Bell Pepper - This is fine to use instead of the yellow bell pepper.
- Cream Cheese - Some people use this in their bisque.
- Green Chiles - to add some kick.
- Cajun Seasoning - instead of the Old Bay.
- Fresh Corn - off the husk.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You'll need a large stock pot for making the shrimp stock as well as a Dutch Oven to make the soup.
You might choose to use the same pot, but you'll need to pour the stock into another pot anyway.
I have some equipment affiliate links in the recipe card at the bottom of this post.
How to store leftovers
Once the Shrimp and Corn Bisque has cooled completely store in an airtight container in the refrigerator for up to 3 days.
Mel's kitchen notes
Another seasoning tip, is to sprinkle a little "crab boil" seasoning in there. It has a super delicious flavor and will really give it a whole new dimension. Be careful though, don't overdo it as this can be spicy!
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Shrimp and Corn Bisque
Video
Equipment
Ingredients
- 2-½ Pounds Large Shrimp peeled, tail-off (shells reserved)
- 2 Each Carrots roughly chopped
- 2 Each Yellow Onions divided
- 2 Ribs Celery divided
- 10 Each Whole Black Peppercorns
- 5 Cloves Garlic peeled and crushed
- 1 Each Yellow Bell Pepper roughly chopped
- 1 Bunch Fresh Parsley
- 2 Each Bay Leaves
- Salt and Pepper to taste
- 10 Cups Water
- ½ Cup Unsalted Butter unsalted
- ½ Cup All Purpose Flour
- 2 (15 Ounce) Cans Whole Kernel Corn drained
- 1 Cup Heavy Whipping Cream
- 2 Tablespoons Old Bay Seasoning
Instructions
- After you have peeled all the shrimp, put the shrimp back into the refrigerator and place all the peelings into a large pot on the stove.2-½ Pounds Large Shrimp
- Add the roughly chopped carrots, 1 roughly chopped onion, 1 Rib of celery, bell peppers, peppercorns, garlic cloves and bay leaves to the pot with the shrimp peelings.2 Each Carrots, 2 Each Yellow Onions, 2 Ribs Celery, 10 Each Whole Black Peppercorns, 5 Cloves Garlic, 1 Each Yellow Bell Pepper, 2 Each Bay Leaves, 1 Bunch Fresh Parsley
- Add the water, cover and simmer for about 2 hours, or more.10 Cups Water
- When you're ready to make into a soup, drain the stock through a sieve so only the liquid remains. Discard the rest.
- In a large Dutch Oven (or similar heavy bottomed pot), add the stick of butter and melt over a medium heat.½ Cup Unsalted Butter
- Add the remaining onion and celery and cook until soft, about 5 minutes.2 Each Yellow Onions, 2 Ribs Celery
- Add the flour and stir well to mix completely. Cook for another few minutes, until the flour has cooked.½ Cup All Purpose Flour
- Slowly, while stirring, add the reserved stock to the pot.
- Add the Old Bay seasoning, corn and cream and bring to a boil.2 (15 Ounce) Cans Whole Kernel Corn, 2 Tablespoons Old Bay Seasoning, 1 Cup Heavy Whipping Cream
- Add the shrimp and stir well. Bring to a boil, then turn down the heat for 3 minutes, then turn off the heat completely.
- Taste and season with salt and pepper to taste.Salt and Pepper to taste
Notes
Nutrition
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