Shrimp & Corn Bisque | Perfect Fall Recipe | Bonus Video For The Week👍

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Melt 1 stick of butter in a large pot over medium to low heat.

Add 1 cup of diced onion, 1/2 cup of celery, and 1/2 cup of bell pepper; season with Cajun seasoning, homemade garlic salt with parsley, house seasoning, and voodoo dust to taste.

Cook for 3 to 4 minutes until softened and the starch from the potatoes starts to come out.

Add 3 medium Yukon Gold potatoes, diced, and move them around in the pot.

Add 1 heaping tablespoon of minced garlic and stir until fragrant, being careful not to burn it.

Add 1 can of cream of shrimp and 2 1/2 cans of water; whisk to break up the soup.

Increase heat to medium until it simmers, then reduce to a very low simmer and cover with a lid; check every few minutes.

Let it simmer for 30 to 45 minutes until the potatoes are very tender.

Fork check the potatoes after 30 minutes; use a potato masher to break them down for thickness.

Add 1 can of cream style corn and 1 can of whole kernel corn, liquid included.

Pour in about 1 cup of heavy whipping cream; if unavailable, half and half can be used.

Bring the mixture back up to temperature and let it simmer for 15 to 20 minutes.

After about 15 minutes, add 1 1/2 pounds of large shrimp, cut into thirds; cook for 3 minutes.

Turn off the heat and let the flavors marry; finish with 1 tablespoon of butter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens