Description
A creamy and flavorful soup featuring shrimp and corn, inspired by New Orleans cuisine.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 4 cups corn kernels, fresh or frozen
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- Salt and pepper to taste
- Hot sauce to taste (optional)
- Chopped green onions for garnish
Instructions
- Sauté onion, garlic, and bell pepper in olive oil until softened.
- Add corn and cook for 5 minutes.
- Stir in chicken broth and bring to a simmer.
- In a separate saucepan, melt butter and whisk in flour to create a roux.
- Gradually whisk the roux into the simmering soup.
- Add shrimp and cook until pink and cooked through.
- Stir in heavy cream. Season with salt, pepper, and hot sauce.
- Garnish with green onions before serving.
Notes
- Adjust seasoning to your preference.
- For a thicker bisque, use more flour in the roux.
- You can blend a portion of the soup for a smoother texture.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 150mg