Sauté the veggies: Start by melting the butter in a large pot over medium heat. Add the chopped onion and diced bell pepper. Sauté these until they soften—about 5-6 minutes. Add the minced garlic, and cook for an extra minute to bring out the rich flavors.
Make the roux: Sprinkle in the flour and stir constantly for 1-2 minutes to make a light roux. This helps thicken the bisque. Gradually pour in the seafood or chicken broth, stirring as you go to avoid any lumps.
Add the corn and spices: Stir in the corn kernels, smoked paprika, cayenne pepper (if you like a bit of heat), salt, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for about 10-15 minutes, letting the corn get tender and all the flavors meld together.
Add shrimp and cream: Now, it’s time for the stars of the show: the shrimp and cream! Pour in the heavy cream and toss in the shrimp. Let them cook for another 5-7 minutes, or until the shrimp turn pink and are fully cooked through. At this point, taste and adjust the seasoning to your liking.
Serve and garnish: Ladle the bisque into bowls, garnish with chopped green onions and fresh parsley, and enjoy a comforting, creamy bisque that’ll have everyone asking for seconds!
Notes
Fresh vs Frozen Shrimp: While fresh shrimp give the best texture and flavor, frozen shrimp work just as well if you’re in a pinch. Make sure they are properly thawed before adding them to the bisque.
Spice it up!: Not a fan of heat? Feel free to skip the cayenne pepper. If you love spicy food, go ahead and increase the amount. You can also add a few dashes of hot sauce to really capture that New Orleans vibe.
Creamy or chunky?: If you prefer a smoother bisque, you can blend part of the soup before adding the shrimp. This will give it an even creamier texture while still keeping some of the corn for a bit of bite.
Make it your own: Want to add more veggies? Carrots and celery make great additions. You could also swap out the shrimp for crab or lobster for a luxurious twist!
