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Creamy Shrimp and Corn Bisque Recipe

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 6

Ingredients

  • 2 tablespoons butter
  • 1 onion minced
  • 1 rib celery chopped
  • 1 large carrot chopped
  • 2 cups corn kernels fresh or frozen
  • 3 garlic cloves minced
  • 3 tablespoons cornstarch
  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • 1 small can tomato paste
  • 4 cups chicken broth or 4 cups water + 1 bouillon packet
  • 1 cup heavy cream
  • 0.5 kg 1 lb shrimp, cooked and peeled, chopped

If using raw shrimp: peel and devein, then simmer 5–10 minutes longer at the end.

Instructions

  • Melt butter in a large pot over medium heat.
  • Add onion, celery, carrot, and 1 cup of the corn kernels. Cook until tender.
  • Stir in garlic, then sprinkle cornstarch over the vegetables. Mix well for 1 minute.
  • Slowly pour in the broth, stirring constantly to avoid clumps.
  • Add salt, paprika, and tomato paste. Stir and bring to a boil. Reduce heat and simmer for 20 minutes.
  • Use an immersion blender to puree the soup directly in the pot, or carefully transfer to a blender. Blend until smooth and return to the pot.
  • Chop shrimp into bite-sized pieces. Add shrimp and remaining corn to the bisque.
  • Bring back to a gentle boil and simmer for 5 minutes (or 10 minutes if using raw shrimp).
  • Remove from heat and stir in heavy cream until rich and velvety.

Serve warm with crusty bread, fresh herbs, or a sprinkle of paprika.

    Notes

    Tips and Variations

    • Make it spicy – add cayenne pepper or chili flakes for a kick.
    • Lighter version – swap heavy cream with half-and-half.
    • Extra flavor boost – add a splash of white wine while simmering.
    • Garnish ideas – top with parsley, chives, or shredded cheese.