New Orleans Shrimp and Corn Bisque

New Orleans Shrimp and Corn Bisque

Ingredients:

2 tablespoons vegetable oil or butter

1 medium onion, diced

1 bell pepper, diced (red or green)

2 celery stalks, diced

2 cloves garlic, minced

3 tablespoons all-purpose flour

4 cups seafood stock or chicken broth

1 (15 oz) can creamed corn

1 (15 oz) can whole kernel corn, drained

1 ½ pounds medium shrimp, peeled and deveined

1 cup heavy cream

1 teaspoon Creole seasoning (like Tony Chachere’s)

Salt and black pepper, to taste

Optional: dash of hot sauce

Optional garnish: chopped green onions or parsley

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Instructions:

1. Sauté the vegetables:

In a large pot or Dutch oven, heat oil or butter over medium heat. Add diced onion, bell pepper, and celery. Cook until softened, about 5–6 minutes. Add minced garlic and cook for another minute.

2. Make a roux:

Sprinkle the flour over the sautéed vegetables. Stir constantly for 2–3 minutes to cook out the raw flour taste and form a light roux.

3. Add stock and corn:

Gradually whisk in the seafood stock until smooth. Add creamed corn and whole kernel corn. Bring to a gentle simmer.

4. Cook the shrimp:

Stir in the shrimp and cook for 4–5 minutes, or until pink and cooked through.

5. Finish with cream:

Stir in the heavy cream and Creole seasoning. Let the bisque heat through without boiling. Season with salt, pepper, and hot sauce to taste.

6. Serve:

Ladle into bowls and garnish with chopped green onions or parsley if desired. Serve with crusty French bread or cornbread.