Corn and Shrimp Bisque Recipe

Update Servings
  • 4 tablespoons butter
  • 1 16 oz pkg frozen sweet corn
  • 1 med onion, chopped
  • 2 ribs celery, chopped
  • 2/3 cup bell pepper, chopped
  • 2 cloves garlic - minced
  • 2 Roma tomatoes, diced
  • 16 ounces shrimp - peeled, no tails, cut if lg
  • 1/2 teaspoon thyme - dry
  • 1/2 teaspoon basil - dry
  • 2 bay leaves
  • 2 cans (14.5 oz) chicken broth
  • 1/2 cup flour
  • 1 pt milk
  • 1 pt half and half
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon fresh ground pepper
  • 1/4 teaspoon cayenne
  • 2 dashes hot pepper sauce
  • 1/2 cup fresh parsley - chopped
  • 1 cup green onion - chopped
  • Melt butter in large stockpot over medium heat. Add corn, onions, celery, bell pepper, garlic, and diced tomatoes. Saute' until vegetables are wilted.
  • Add shrimp, thyme, basil, bay leaves, and broth. Simmer uncovered for about 8 minutes.
  • In a separate pan, add flour to some of the above liquid, heat and stir to make a white roux, do not brown. Gradually add milk and half and half, stir, do not boil. Return to pot.
  • Season to taste with salt, black pepper, cayenne, and pepper sauce. Add parsley and green onions. Simmer uncovered for about 30 minutes.
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Corn and Shrimp Bisque Recipe Reviews

corn and shrimp bisque

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
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HomeCook User
Rating of 5 out of 5.0 stars
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"This soup sounds SO good. I think it'll be even better with fresh sweet corn. I'm going to make it this weekend!"
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