Creamy Shrimp and Corn Bisque

Creamy shrimp and corn chowder with tender shrimp, sweet corn, and fresh herbs served by the spoonful.

Creamy Shrimp and Corn Bisque

Shrimp and corn bisque is rich and velvety, with sweet corn and tender shrimp in every spoonful thanks to a partially blended creamy base.

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Ingredients

2 tbsp unsalted butter
1 tbsp extra virgin olive oil
1 medium yellow onion finely diced
2 celery stalks finely diced
3 garlic cloves minced
¼ cup all-purpose flour
4 cups low-sodium chicken broth
4 cups corn kernels fresh or frozen, divided
1 tsp smoked paprika
½ tsp dried thyme
¼ tsp cayenne pepper optional
½ tsp salt plus more to taste
½ tsp freshly ground black pepper
1 cup heavy cream
1 pound large raw shrimp peeled, deveined, and cut into bite sized pieces
1 tsp Worcestershire sauce
1 tbsp fresh lemon juice
2 tbsp fresh parsley chopped
fresh chives chopped, for garnish, optional

Instructions

Melt the butter with the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and celery and cook for 6 to 8 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
Sprinkle in the flour and cook, stirring constantly, for 2 minutes.
Slowly whisk in the chicken broth until smooth.
Stir in 3 cups of the corn, smoked paprika, thyme, cayenne, salt, and black pepper. Bring to a gentle simmer and cook for about 15 minutes, or until the vegetables are very tender.
Using an immersion blender, partially blend the soup until mostly smooth but some texture remains. Alternatively, carefully blend about half of the soup in a regular blender, then return it to the pot.
Stir in the remaining 1 cup of corn and the heavy cream. Bring the bisque back to a gentle simmer without letting it boil.
Add the shrimp and cook for 3 to 5 minutes, or just until pink, opaque, and cooked through.
Stir in the Worcestershire sauce, lemon juice, and parsley. Taste and adjust with additional salt and black pepper as needed. Ladle into bowls and garnish with chopped chives, if desired.

Notes

Fresh or frozen corn both work: Use fresh sweet corn when it’s in season or frozen corn straight from the freezer for a reliable year round option.

Start with raw shrimp: Large, peeled and deveined shrimp give you better control over doneness. Cut them into bite sized pieces so there’s shrimp throughout every bowl.

Don’t blend it completely smooth: Leave some corn kernels intact for texture. You’re after a velvety bisque, not a full purée.

Watch the shrimp closely: They’re done as soon as they’re pink, opaque, and cooked through. Overcooking is the fastest route to rubbery shrimp.

Keep the heat gentle: Once the cream goes in, avoid a hard boil to help keep the bisque smooth and creamy.

Store leftovers for up to 3 days: Refrigerate in an airtight container and reheat gently over medium low heat. Add a splash of broth or cream if the bisque thickens.

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