Easy creamy seafood soup (Printable Format)
A quick and creamy Cajun soup loaded with juicy shrimp and sweet corn. Ready in 30 minutes for an easy but impressive dinner option.
# What You'll Gather:
→ Main Ingredients
01 -
1 lb shrimp, peeled and deveined
02 -
2 cups fresh or frozen corn kernels
03 -
1 small onion, finely chopped
04 -
2 cloves garlic, minced
05 -
1/2 cup diced bell pepper
→ Base & Liquids
06 -
2 tablespoons unsalted butter
07 -
2 tablespoons all-purpose flour
08 -
4 cups seafood or chicken broth
09 -
1 cup heavy cream
→ Seasonings & Garnish
10 -
1/2 teaspoon smoked paprika
11 -
1/2 teaspoon cayenne pepper (optional)
12 -
Salt and black pepper to taste
13 -
2 green onions, chopped (for garnish)
14 -
Fresh parsley, chopped (for garnish)
# Step-by-Step Instructions:
01 -
In a large pot over medium heat, melt the butter. Add the chopped onion and diced bell pepper, and cook for 5–6 minutes until softened. Stir in the minced garlic and cook for another minute.
02 -
Sprinkle in the flour and stir constantly for 1–2 minutes, letting it brown slightly. This forms the base to thicken your bisque.
03 -
Gradually pour in the seafood or chicken broth, stirring well to combine with the roux. Stir in corn, smoked paprika, cayenne pepper (if using), salt, and black pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes to develop flavor and soften the corn.
04 -
Stir in the heavy cream, then add the shrimp. Cook for 5–7 minutes, just until the shrimp turn pink and are cooked through. Avoid overcooking.
05 -
Ladle the bisque into bowls and top with chopped green onions and fresh parsley. Serve hot and enjoy every creamy, flavorful bite.
# Important Tips:
01 -
This creamy New Orleans-style bisque brings together tender shrimp and sweet corn in a rich, flavorful broth.
02 -
Ready in about 30 minutes, making it perfect for both weeknight dinners and special occasions.