Shrimp and Corn Bisque
Perfectly cream and full of spice this shrimp and corn bisque is the perfect soup for chilly weather.
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
Depending on the thickness of your bisque, you could add more stock (chicken stock or vegetable stock is fine if you have no more shrimp stock). Or you could thicken more using instant mashed potatoes. This is my favorite way to thicken a soup.
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Nutrition
Serving: 1g | Calories: 413kcal | Carbohydrates: 19g | Protein: 29g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Cholesterol: 303mg | Sodium: 1610mg | Fiber: 2g | Sugar: 3g
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