Creamy Shrimp And Corn Bisque

4.97 from 29 votes
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You will love this luxurious, shrimp and corn bisque. It’s a big hug in a bowl, full of corn, shrimp and crab in every bite. Ready in 30 minutes or less and insanely easy to make! Shrimp Bisque Soup is perfect for cold nights.

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Why Make This Recipe Shrimp And Corn Bisque

Make this shrimp and corn bisque when you are craving a seriously cozy, filling protein filled meal. This bisque is easy to whip up, and you will be blown away by the flavor it offers in such a short time with cooking.

Shrimp bisque soup is customizable, you can use double the shrimp and skip the crap meat or add some extra veggies to this soup to make it more nutritious. This meal is husband approved and let me just say, my husband went for seconds, and thirds.

This meal is great for a 30 minute weeknight dinner. It’s great for meal prep, shrimp bisque soup heats up quickly and tastes great. Trust me you will love this with the pops of corn in each bite.

Ingredients Needed

Shrimp and corn bisque ingredients in  small bowls on a grey counter.
  • Shrimp. Raw, deveined, shelled jumbo shrimp. I like to get my shrimp frozen, but if you want fresh thawed shrimp that works as well. Any size will do, I just mine jumbo since they tend to shrink a bit once cooked.
  • Seasoning. I prefer a creole seasoning blend but you can also make your own with the following (1/2 tsp of paprika, garlic, chili powder, salt. 1/4 tsp cayenne pepper and black pepper)
  • Crab Meat. I buy imitation crab, but if you want real crab, feel free to use that as well. Imitation crab is a lot more affordable and it will still taste wonderful in this seafood bisque dish.
  • Yellow Onion. For aromatics, you can use white onion as well.
  • Garlic. I like fresh garlic best for aromatics and flavor.
  • Celery. This add flavor to the shrimp and corn bisque. It also adds a little crunch for topping.
  • Flour. This helps to make a roux and thicken the sauce. You can use gluten free all purpose flour to make this gluten free.
  • Tomato Paste. This gives the bisque a deeper flavor with a little acidity. You can use as little or as much as you’d like but I like mine to have a light tomato flavor vs heavy.
  • Milk. I used 1% milk, skim or 2% will also work. You can even use unsweetened/unflavored almond milk which works wonderfully as well.
  • Heavy Whipping Cream. This makes the bisque silky and thick, it add a lot of heartiness. Dairy free substitute would be unflavored dairy free creamer or sour cream.
  • Sherry Cooking Wine. This add a great flavor to the dish. You can use any white wine, I like sherry cooking wine because it doesn’t expire as quickly and adds a mellow sweetness and dryness you will love in the broth.
  • Frozen or Fresh corn. The corn adds a great texture to this creamy soup. It also adds some color. I use frozen corn because when I make this dish often times corn isn’t in season.

Optional Topping Ingredients

  • Fresh Parsley. This adds a nice fresh herby flavor and a great pop of color to the dish.
  • Jalapeño for garnish. This is totally optional but it add a beautiful color and spice.

Steps To Make This Recipe

Shrimp Bisque steps with shrimp cooked and seasoning and aromatics sautéed.

Step One. Melt the butter in a dutch oven or large saucepan over medium-low heat; add the chopped onion and celery. Sauté, stirring, until tender, about 2 minutes.

Step Two. Mix the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes. add in seasonings and tomato paste. 

Bisque in a silver dutch oven  with shrimp. Also bisque in a white bowl with toppings.

Step Three. Slowly stir the milk into the butter and vegetables. Continue cooking, stirring until thickened, about 3 minutes. Add in the heavy cream, mix again.

Step Four. If desired, puree the soup in a blender or food processor at this point and then return it to the saucepan. I enjoy doing it this way best!

Step Five. Stir in the cooked shrimp, shredded crab, and sherry. Bring it to a simmer. Serve hot, garnished with parsley and additional chopped celery and corn. 

Shrimp and corn bisque up close in a bowl with a black spoon.

Tips & FAQ’s

Do I have to use crabmeat?

You do not need to use crab meat, you can double the amount of shrimp or leave it as it and have a more soupy consistency.

What is bisque?

Bisque refers to a thick soup, with a base made from blended ingredients, an extremely smooth texture and lots of cream. This soup has some texture to it still so it’s not a totally classic bisque but very close to it.

What is the difference between a broth and a bisque?

The difference between a broth and a bisque is that bisque is typically thick and creamy, often times it will have seafood in it. A broth is usually more clear, liquidity.

Recipe Variations

This Shrimp And Crab Bisque can be customized to how you like it!

Protein. You can skip the crabmeat and use more shrimp. You can also add cooked salmon into this bisque.

Milk/Dairy. Make dairy free shrimp and corn bisque by using unsweetened/unflavored almond milk and dairy free unflavored creamer, or dairy free sour cream. You would need to use olive oil in place of the butter as well.

Veggies. You can add chopped carrots or grilled zucchini to this recipe.

Gluten. Make this recipe Gluten free by using arrow root or all purpose gluten free flour in place of the flour in the roux.

Recipe Pairings.

This recipe is great on it’s own, however my Garlic Bread would be great with this recipe. Steamed, roasted or grille veggies would also be a wonderful pairing. I would do broccoli, cauliflower or zucchini with this dish.

Other Delicious Dinner Recipes To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Shrimp bisque in a grey bowl with a black spoon.
4.97 from 29 votes

Shrimp And Corn Bisque

Luxurious, shrimp and corn bisque. It's a big hug in a bowl, full of corn, shrimp and crab in every bite. Ready in 30 minutes or less and insanely easy to make! 
Prep: 10 minutes
Cook: 15 minutes
Servings: 4

Equipment

  • 1 dutch oven or larget sauce pan

Ingredients 

  • 3 tbsp unsalted butter, *see notes
  • 2 garlic cloves, minced
  • 3 tbsp chopped yellow onion
  • 4 tbsp chopped celery , *plus more for garnish*
  • ½ cup corn kernels, *see notes
  • 3 tbsp all purpose flour
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp tomato paste
  • 1 tsp creole seasoning blend, *see notes, use more as needed
  • 2 cup milk , *see notes
  • 1 cup heavy whipping cream
  • ½ lb large cooked shrimp
  • ½ lb crabmeat, imitation
  • 4 tbsp sherry wine
  • 3 tbsp chopped parsley

Optional Garnish Toppings

  • 4 tbsp chopped celery
  • chopped jalapeños

Instructions 

  • Melt the butter in a dutch oven or large saucepan over medium-low heat; add the chopped onion and celery. Sauté, stirring, until tender, about 2 minutes. Add in garlic.
  • Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes. Add in seasonings and tomato paste. 
  • Slowly stir the milk into the butter and vegetables. Continue cooking, stirring until thickened, about 3 minutes. Add in the heavy cream
  • If desired, puree the soup in a blender or food processor at this point and then return it to the saucepan. I enjoy doing it this way best!
  • Stir in the cooked shrimp, shredded crab, corn kernels and sherry. Bring it to a simmer. Taste and add more creole seasoning if desired. Serve hot, garnished with parsley and additional chopped celery and corn. 

To Cook Shrimp

  • If you have raw shrimp, you will need to clean and shell it. Next heat 1 tbsp of oil in a sauté pan. Add shrimp to the pan once it's hot, on medium/high heat. Add a pinch of salt & pepper to the shrimp. I like to add a dash of cayenne pepper for heat, but that’s up to you! Cook for about 4 minutes on each side and then set the shrimp aside until the recipe calls for it.

Notes

*olive oil will also work
*fresh or frozen corn will work. 
*Any milk of choice will work (skim, 1 or 2 %) to make this recipe dairy free, see recipe variations above. 
*if you don’t have any creole seasoning, fish seasoning of any kind will also work. Or mix 1/2 tsp each of: paprika, garlic, onion, thyme, together.  Please use more salt as needed. 

Nutrition

Serving: 1.5cup | Calories: 504kcal | Carbohydrates: 28g | Protein: 18g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 182mg | Sodium: 1082mg | Potassium: 456mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1788IU | Vitamin C: 3mg | Calcium: 237mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 504
Keyword: 30 minute
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Recipe Rating




25 Comments

  1. 5 stars
    WOW! I created this masterpiece DF & GF – but 💯 amazing flavor! It was a bit thick for a bisque, so I served it over coconut rice (almost like a Penang). This is going into my ‘favorites’!

  2. This was absolutely amazing! I used langostino tails and shrimp. I chopped my shrimp into smaller pieces just because I wanted it to fit nicely on a spoon. I will definitely be making this again playing with different seafood combinations.

    1. Hi Danny!
      Yes you can absolutely add potatoes, I would suggest adding them cooked already so they don’t absorb all the liquid or mess up any measurements. Enjoy!

  3. 5 stars
    Love this! I use nut milk and full fat coconut milk.
    Do you think it could be frozen after cooking?

  4. This was fantastic. I added some crabmeat to my bisque as well and it tasted great. Will definitely be adding this recipe to my rotation. Thank you for sharing!!!

    1. So grateful to hear you enjoyed it as much as we do, thank you for the feedback.