Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 1 medium yellow onion, finely diced (approx. 1 cup / 150g)
  • 1 green bell pepper, finely diced (approx. 1 cup / 150g)
  • 2 celery stalks, finely diced (approx. ½ cup / 75g)
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 6 cups (1.4 L) chicken broth, low sodium preferred
  • 1 pound (450g) medium shrimp, peeled and deveined
  • 2 cups (300g) frozen corn kernels, thawed
  • 1 teaspoon Creole seasoning (such as Tony Chachere's)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (30 ml) dry sherry (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Melt butter in the large pot over medium heat. Add onion, bell pepper, and celery and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2-3 minutes, until the roux is lightly browned.
  3. Gradually whisk in the chicken broth, ensuring no lumps form. Bring to a simmer, then reduce heat and simmer for 15 minutes, stirring occasionally.
  4. Add the shrimp, corn, Creole seasoning, smoked paprika, and cayenne pepper. Simmer until the shrimp is cooked through and pink, about 3-5 minutes.
  5. Remove about 2 cups of the soup and carefully puree in a blender or with an immersion blender until smooth. Return the pureed soup to the pot.
  6. Stir in the heavy cream and sherry (if using). Heat gently, but do not boil. Season with salt and pepper to taste.
  7. Ladle the bisque into bowls and garnish with chopped fresh parsley.