New Orleans Shrimp and Corn Bisque
Ingredients
For the Soup:
1 pound large shrimp, peeled and deveined
1 cup corn kernels (fresh, frozen, or canned)
1 medium onion, finely chopped
1 bell pepper, finely chopped (preferably green)
2 cloves garlic, minced
1/4 cup butter
1/4 cup all-purpose flour
4 cups seafood stock (or chicken broth)
1 cup heavy cream
1 tablespoon Cajun seasoning (adjust to taste)
Salt and pepper to taste
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce (optional, for added heat)
Fresh parsley, chopped (for garnish)
Instructions
Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Add the chopped onion and bell pepper, and sauté until they are softened, about 5 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Make the Roux:
Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for 2-3 minutes, stirring constantly, until the mixture turns a light golden color.
Add Stock:
Gradually whisk in the seafood stock, making sure there are no lumps. Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally.
Add Shrimp and Corn:
Add the corn, shrimp, Cajun seasoning, Worcestershire sauce, and hot sauce (if using) to the pot. Cook for another 5-7 minutes, or until the shrimp are pink and cooked through.
Stir in Cream:
Lower the heat and stir in the heavy cream. Allow the bisque to heat through without boiling. Taste and adjust seasoning with salt, pepper, and additional Cajun seasoning if desired.
Serve:
Ladle the bisque into bowls and garnish with chopped fresh parsley.