Corn and Shrimp Bisque
Corn and shrimp bisque is a rich and creamy soup made from pureed corn, seafood stock, tomato paste, coconut milk, and hardy seasonings and topped with robust chunks of potatoes, corn, shrimp and crab meat.
Servings: 6
Equipment
- Food processor or immersion blender
- Dutch oven
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 1 carrot, peeled and diced
- 2 celery ribs, diced
- 3 medium garlic cloves, minced
- ¼ c sherry wine
- ⅓ c all-purpose flour
- 2 c seafood stock
- 3 c water
- 2 Tbsp tomato paste
- 2 tsp Old bay seasoning
- 1 tsp dried thyme
- 1 tsp salt, more to taste
- ½ tsp black pepper
- ½ tsp smoked paprika
- 2 bay leaves
- 2 c fresh or frozen corn, divided
- 1 16 oz can full fat coconut milk
- 3 medium Russet potatoes, peeled and cubed (about 3 cups cubed)
- 1 lb shrimp, peeled and deveined (chopped, if desired)
- 6 oz lump crab meat
- ¼ c fresh parsley, minced (optional garnish)
- 2 green onions, thinly sliced (optional garnish)
Instructions
- Heat 1 Tbsp olive oil over medium heat in a large Dutch oven. Once hot, add the onion, carrot, celery, and garlic. Saute 3-4 minutes, or until veggies are tender.
- Deglaze the pan with the sherry. Whisk together the flour and stock. Add the stock slurry, water, seasonings, tomato paste, bay leaves, and ½ cup of corn. Bring the broth to a boil, then reduce to a simmer and cook for 10-15 minutes.
- Remove the bay leaves. Add the coconut milk. Use an immersion blender or transfer the soup to a food processor and blend until smooth. Return the bisque back to the Dutch oven.
- Add the potatoes and simmer 15-20 minutes, or until the potatoes are tender. Add the shrimp, crab, and remaining 1½ cup of corn. Warm 3-4 minutes, or until the shrimp are pink and tender. Season with additional salt and pepper, if needed.
- Remove the bisque from heat and garnish with fresh parsley and green onions, if desired. Serve and enjoy!