Shrimp and Corn Bisque
Delicious bisque made with leftover boiled shrimp, corn, potatoes, and sausage.
Servings 8
Ingredients
- 1 stick butter
- 2 stalks celery sliced/chopped thin
- 1/4 Cup green onions sliced thin
- 2/3 Cup flour
- 4 Cups half and half
- 4 Cups shrimp stock seafood stock, or chicken broth if others not available
- 4 mini ears of corn scrape kernels off of cob
- 2 in short lengths of smoked sausage leftover from boil quartered, and cut small pieces
- 4 Cups boiled shrimp if large, cut in halves or thirds, peeled and de-veined
- 4 in halves of potato from boil cubed small cubes
- 1 tsp salt but taste before adding salt
- Fresh ground black pepper to taste
Garnish
- Top with fresh homemade croutons
Instructions
For the bisque
- Melt butter in heavy dutch oven type pot
- Saute` celery and green onions on low until limp and clear
- Stir in flour, gradually
- Add half and half one cup at a time, stirring until smooth
- Simmer for 5 minutes
- Add stock, stir, and simmer for 5 minutes
- Add corn and sausage, simmer 5 minutes
- Add shrimp and simmer 5 minutes. Stir often so bottom does not stick or scorch
- Add potatoes and simmer 5-10 minutes. You're just heating the potatoes through, since they are already cooked, and you don't want them to fall apart.
- Taste for salt and pepper, add as needed.
Croutons
- Cube French bread (or whole wheat or white bread) into small cubes, place on sprayed baking sheet, bake at 350 for 15 minutes, turn, bake another 15 minutes. Should be nice and crunchy.
- Place approximately 6 cubes on top of bisque in individual soup bowls.
Notes
Note:
This can be made with shrimp only and is still delicious without the corn, sausage, and potatoes. It will be more like a soup at that point and not as hardy as a stew like this recipe.
This can be made with shrimp only and is still delicious without the corn, sausage, and potatoes. It will be more like a soup at that point and not as hardy as a stew like this recipe.