Smooth Creamy Shrimp Corn Bisque (Printable Version)
# What You’ll Need:
01 -
2 tbsp ghee or butter
02 -
1/2 onion, minced
03 -
1 rib celery, chopped
04 -
1 carrot, chopped
05 -
2 cups corn kernels, fresh or frozen, divided
06 -
3 garlic cloves, minced
07 -
3 tbsp arrowroot starch or cornstarch
08 -
1 tsp sea salt
09 -
1/2 tsp ground black pepper
10 -
1/2 tsp paprika
11 -
1/2 tsp dried thyme
12 -
2 tbsp tomato paste
13 -
2 cups bone broth or chicken broth
14 -
1 cup coconut milk or heavy cream
15 -
1 lb shrimp, peeled and deveined
16 -
OPTIONAL: chopped parsley and/or chopped green onions for garnish
# Steps to Follow:
01 -
Heat ghee in a large Dutch oven or saucepan over medium heat. Add onion, celery, carrot, and 1/2 cup of corn kernels. Cook for 2-3 minutes until tender. Add garlic and sprinkle arrowroot starch evenly, stirring for 1 minute.
02 -
Add salt, pepper, paprika, thyme, and tomato paste. Stir to incorporate.
03 -
Slowly pour in the broth and simmer for about 3 minutes until thickened.
04 -
Use an immersion blender to puree the soup in the pot, or transfer to a blender, blend until smooth, then return the mixture to the pot.
05 -
Heat over medium-high to simmer, then stir in coconut milk.
06 -
Add the remaining 1½ cups of corn and shrimp. Bring back to a simmer and cook for 4-5 minutes until the shrimp is opaque. Adjust seasoning to taste.
07 -
Remove from heat and serve hot, garnished with parsley and green onions if desired.
# Additional Notes:
01 -
Use medium or large shrimp to prevent overcooking.
02 -
For additional flavor, consider garnish options like chorizo, crispy bacon, or parmesan cheese.
03 -
Adjust spice level with cayenne pepper or Old Bay seasoning to taste.
04 -
This recipe uses coconut milk to remain dairy-free, but heavy cream can substitute if necessary.