New Orleans Shrimp and Corn Bisque

Step 1

Start by melting the butter in a large pot over medium heat. Add the chopped onion and diced bell pepper. Sauté these until they soften—about 5-6 minutes. Add the minced garlic, and cook for an extra minute to bring out the rich flavors.

Step 2

Sprinkle in the flour and stir constantly for 1-2 minutes to make a light roux. This helps thicken the bisque. Gradually pour in the seafood or chicken broth, stirring as you go to avoid any lumps.

Step 3

Stir in the corn kernels, smoked paprika, cayenne pepper (if you like a bit of heat), salt, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for about 10-15 minutes, letting the corn get tender and all the flavors meld together.

Step 4

Now, it’s time for the stars of the show: the shrimp and cream! Pour in the heavy cream and toss in the shrimp. Let them cook for another 5-7 minutes, or until the shrimp turn pink and are fully cooked through. At this point, taste and adjust the seasoning to your liking.

Step 5

Ladle the bisque into bowls, garnish with chopped green onions and fresh parsley, and enjoy a comforting, creamy bisque that’ll have everyone asking for seconds!