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    You are in: Home / Recipes / Shrimp-Corn Bisque Recipe
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    Shrimp-Corn Bisque

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Leslie in Texas's Note:

    This is originally from the Houston Chronicle's food section. I have used the fat-free half and half and light butter in this with good results.Use medium or large shrimp for this bisque.

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    Units: US | Metric


    1. 1
      Leaving tails intact on 4-6 shrimp, peel and devein shrimp; butterfly tail-on shrimp and chop the remaining shrimp.
    2. 2
      In a large saucepan, melt butter.
    3. 3
      Add butterflied shrimp and saute just until bright pink and cooked through. Remove with slotted spoon and set aside.
    4. 4
      Add onion,chilies( if using ), and celery to pan; saute until onion is tender, but not browned.
    5. 5
      Stir in chopped shrimp and saute until just pink.
    6. 6
      Add all but 1/4 cup corn and saute 30 seconds longer.
    7. 7
      Sprinkle flour over vegetables and shrimp then cook and stir 1 minute more.
    8. 8
      Add broth and half and half.
    9. 9
      Cook, stirring constantly, until smooth, heated through and slightly thickened, about 4 minutes.
    10. 10
      Serve in bowls, garnished with remaining corn kernels, butterflied shrimp, and cilantro sprigs.

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    • on July 01, 2006


      This was DELICIOUS. I used a can of diced tomatoes instead of broth, but I'm sure the broth is great, too. I did use small shrimp as that was what I had. I used about 1/2 cup of half and half and a cup of milk. This was fresh-tasting and rich, a super company meal because it goes together so quickly and is SO yummy. Salad and rolls complete this satisfying meal!

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    • on June 20, 2006


      Wow! Thanks, Leslie. I made it with fat-free half-and-half as you suggested, and it was just marvelous. Instead of jalapenos, I added a couple of teaspoons of hot sauce, and it was a great addition. Love this soup!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 25, 2014

      This was quite good! I increased the recipe, adding a can of creamed corn and another can of broth, and about 4-5 potatoes (peeled, diced, and cooked; I pureed the creamed corn and about 1/3 of the potatoes with a little of the broth and added it to the soup that way). I also used fresh parsley instead of cilantro, with a dash of nutmeg and a bay leaf. Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Shrimp-Corn Bisque

    Serving Size: 1 (394 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 308.4
    Calories from Fat 139
    Total Fat 15.5 g
    Saturated Fat 8.5 g
    Cholesterol 180.5 mg
    Sodium 1075.2 mg
    Total Carbohydrate 21.5 g
    Dietary Fiber 2.0 g
    Sugars 5.8 g
    Protein 22.4 g

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