Description
Indulge in the rich and creamy goodness of Shrimp and Corn Bisque, a comforting soup that is perfect for a cozy night in. This recipe combines succulent shrimp, sweet corn, and savory crabmeat in a luscious bisque that will warm you from the inside out. Serve it with a sprinkle of fresh thyme for a touch of freshness.
Ingredients
Units
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Main Ingredients:
- 8 bacon strips, cooked and crumbled
- 2 Tbsp. butter
- 2 celery ribs, chopped
- 1 large onion, chopped
- 2–3 garlic cloves, minced
- 3–4 small potatoes, red potatoes or Yukon gold, peeled and cubed
- 2 cups broth, chicken or vegetable
- 1 tsp white pepper
- 1 tsp salt
- 1 tsp dried thyme
- 2 Tbsp tomato paste
- 1/4 cup sherry wine
- 1/2 cup all-purpose flour
- 1 cup heavy whipping cream
- 4 cups half-and-half, divided
- 2 cups cooked corn
- 1 pound salad shrimp, bay shrimp
- 8 oz crabmeat, shredded
- 1–2 Tbsp Old Bay seasoning
Instructions
- Cook the Shrimp: If you aren’t using already cooked bay shrimp, heat oil in a sauté pan over medium high heat. Cook shrimp for a few minutes on each side. Season with salt or cayenne pepper if desired.
- Make the Bisque: In a Dutch oven, cook bacon until crisp. Set aside on paper towels. Saute celery and onion in bacon drippings until tender. Add garlic; cook for 1 minute. Stir in potatoes, broth, salt, pepper, thyme, tomato paste, and sherry. Simmer for 15-20 minutes.
- Whisk together flour and 1 cup whipping cream. Stir into soup mixture. Cook until thickened. Add shrimp, crabmeat, corn, and 3 cups half-and-half. Simmer for 2-3 minutes.
- Add bacon, Old Bay seasoning, and adjust seasoning. Serve hot, garnished with fresh thyme.
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 6g
- Sodium: 1020mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 160mg
