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.
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.
- 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
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.
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.
Tips & FAQ's
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.
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.
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.
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.
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
Shrimp And Corn Bisque
- 1 dutch oven or larget sauce pan
- 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
- 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.