Shrimp and Corn Bisque
A creamy, comforting bisque that combines the sweet flavors of corn with tender shrimp, perfect for family gatherings.
Ingredients
Main Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups corn kernels (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream (or coconut cream for a lighter option)
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and pepper, to taste
- Fresh herbs (like parsley or chives), for garnish
Instructions
Preparation
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Stir in 1 teaspoon of paprika and season with salt and pepper to taste.
- Pour in the vegetable broth and add the corn kernels. Bring the mixture to a simmer and let it cook for about 10 minutes.
- Using an immersion blender, carefully puree the soup until smooth.
- Return to medium heat and slowly stir in the heavy cream.
- When the mixture begins to thicken, add the shrimp and let them cook for about 5 minutes, or until they are pink and opaque.
- Taste and adjust seasoning, if necessary.
- Ladle into bowls, top with fresh herbs, and serve with warm bread.
Notes
For a lighter option, substitute the heavy cream with coconut cream or milk. Always avoid rushing the sautéing of the onion and garlic for maximum flavor. Allow the bisque to cool completely before storing in an airtight container.