Soup: New Orleans Shrimp and Corn Bisque

Ingredients

1 lb shrimp, peeled and deveined

2 cups fresh or frozen corn kernels

1 small onion, finely chopped

2 cloves garlic, minced

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

4 cups seafood or chicken broth

1 cup heavy cream

1/2 cup diced bell pepper

1/2 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional)

Salt and black pepper to taste

2 green onions, chopped (for garnish)

Fresh parsley, chopped (for garnish)

Directions

Sauté the vegetables: In a large pot over medium heat, melt the butter. Add the chopped onion and diced bell pepper, and cook for 5–6 minutes until softened. Stir in the minced garlic and cook for another minute.
Make the roux: Sprinkle in the flour and stir constantly for 1–2 minutes, letting it brown slightly. This forms the base to thicken your bisque.
Add broth and seasonings: Gradually pour in the seafood or chicken broth, stirring well to combine with the roux. Stir in corn, smoked paprika, cayenne pepper (if using), salt, and black pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes to develop flavor and soften the corn.
Add cream and shrimp: Stir in the heavy cream, then add the shrimp. Cook for 5–7 minutes, just until the shrimp turn pink and are cooked through. Avoid overcooking.
Serve: Ladle the bisque into bowls and top with chopped green onions and fresh parsley. Serve hot and enjoy every creamy, flavorful bite.

Fresh or frozen: Both types of shrimp and corn work well. Just be sure to thaw frozen shrimp completely.
Spice control: Adjust cayenne or skip it based on your heat preference. A splash of hot sauce is a great add-on for spice lovers.
Texture tweak: For a smoother bisque, blend a portion of the soup before adding the shrimp.
Variations: Crab, lobster, or even a firm white fish can be used instead of shrimp. Feel free to add diced carrots or celery for extra veggies.

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