Shrimp and Corn Bisque

★ 4.5 · Advanced

A luxuriously silky bisque built from a homemade shrimp stock, sweet corn, and a splash of cream, finished with a touch of sherry. This is an elegant soup worth the extra effort.

25 minPrep Time

50 minCook Time

75 minTotal Time

6 servings (about 2.5 quarts)Yield

Why You'll Love This

Restaurant-style silky bisque texture
Homemade shrimp stock for real depth of flavor
Elegant enough for a special occasion

Ingredients

1.5 poundslarge shrimp, peeled and deveined, shells reserved
5 cupswater
1bay leaf
3 tablespoonsunsalted butter
1 mediumyellow onion, diced
1 stalkcelery, diced
2 clovesgarlic, minced
3 tablespoonsall-purpose flour
3 tablespoonstomato paste
2 cupsfresh or frozen corn kernels
0.5 cupdry sherry
1 cupheavy cream
1 teaspoonsalt, plus more to taste
0.25 teaspooncayenne pepper
2 tablespoonschopped fresh chives

Nutrition (estimated per serving)

380Calories

24gProtein

22gFat

20gCarbs

2gFiber

760mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Make the shrimp stock first: combine the reserved shrimp shells, water, and bay leaf in a medium saucepan and bring to a boil over high heat.
Reduce the heat to low and simmer uncovered for 20 minutes to extract flavor from the shells.
Strain the stock through a fine-mesh strainer into a bowl, pressing on the shells to extract all the liquid, then discard the shells. You should have about 4 cups of stock.
In a large 4-quart pot, melt the butter over medium heat.
Add the onion and celery and cook for 5 to 6 minutes, stirring occasionally, until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Sprinkle in the flour and stir constantly for 1 to 2 minutes to form a thick paste and cook out the raw flour taste.
Stir in the tomato paste and cook for 1 minute, stirring, until slightly darkened.
Slowly whisk in the reserved shrimp stock a little at a time, whisking constantly to prevent lumps.
Add the corn kernels and sherry, bring to a gentle simmer over medium heat, then reduce heat to low and simmer uncovered for 12 to 15 minutes, stirring occasionally, until slightly thickened.
Using an immersion blender, puree about half the soup directly in the pot, leaving some corn kernels whole for texture (or transfer half to a stand blender, blend, and return to the pot).
Stir in the heavy cream, salt, and cayenne pepper, and warm gently for 3 to 4 minutes - do not boil.
Add the peeled shrimp and cook for 3 to 4 minutes, stirring occasionally, until the shrimp turn pink and opaque and curl into a C shape.
Taste and adjust salt and cayenne as needed, then ladle into bowls and garnish with chopped chives.

Tips

Do not overcook the shrimp - they go from tender to rubbery in under a minute past done, so pull the pot off heat as soon as they turn pink and opaque.
Making a quick stock from the shrimp shells is what gives this bisque its deep seafood flavor - do not skip that step or substitute plain water.