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Shrimp and Corn Bisque with Three Cheeses Recipe

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4.2 from 56 reviews

This creamy and indulgent shrimp and corn bisque combines the rich flavors of three cheeses and heavy cream with seasoned shrimp and sweet corn. Perfect as a comforting appetizer or a satisfying main dish, this Cajun-inspired bisque is cooked in one pot, delivering a velvety, cheesy, and deeply flavorful soup that will warm you up and leave you craving more.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

For the Seasoned Shrimp

  • 2 pounds 31/35-count raw shrimp, peeled and deveined
  • 1 tablespoon parsley flakes
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • Salt, black pepper, and cayenne pepper to taste

For the Shrimp and Corn Bisque

  • 3 to 4 tablespoons oil or butter (start with 3 tablespoons and use the other if needed)
  • 1 large yellow onion, chopped
  • 1 large green bell pepper, chopped
  • 2 fresh celery ribs, trimmed and chopped
  • 1 tablespoon minced garlic (about 4 standard-sized cloves)
  • ¼ cup all purpose flour
  • 4 cups chicken broth (Swanson is gluten free)
  • 2 cups corn (fresh, frozen, or canned)
  • 2 cups heavy cream
  • 4 ounces cream cheese, cubed
  • 1 cup cheddar cheese, shredded
  • 1 cup pepper Jack cheese, shredded

Instructions

  1. Season the Shrimp: Sprinkle the parsley flakes, onion powder, garlic powder, paprika, salt, black pepper, and cayenne pepper over the peeled and deveined shrimp. Stir well to coat evenly with the seasoning.
  2. Sauté Vegetables: In an enameled cast iron Dutch oven or a large pot, heat 3 tablespoons of oil or butter over medium-high heat. Add the chopped yellow onion, green bell pepper, and celery. Cook until browned and softened, stirring occasionally to prevent burning.
  3. Add Garlic: Stir in the minced garlic and cook for 1 minute more, stirring constantly to avoid burning and to release the aroma.
  4. Create the Roux: Reduce heat to medium-low. Sprinkle the all-purpose flour into the pot, stirring almost constantly for 2 minutes to cook out the raw flour taste while making a roux-like base.
  5. Add Broth: Pour in the chicken broth gradually, stirring continuously to combine it smoothly into the roux. Continue cooking for about 10 minutes, stirring occasionally, as the mixture thickens and comes to a boil, developing a perfect soup consistency.
  6. Add Cream and Cheeses: Stir in the heavy cream, corn, cubed cream cheese, shredded cheddar, and shredded pepper Jack cheese. Mix thoroughly until the cheeses begin to melt and incorporate fully into the bisque.
  7. Cook the Shrimp: Stir the seasoned shrimp into the pot. Partially cover the pot with a glass lid and simmer gently for 12 to 15 minutes, maintaining a low rolling boil. Cook until the shrimp reach an internal temperature of 145°F and the cheese is completely melted, resulting in a creamy, cheesy bisque.

Notes

  • Use a digital meat thermometer to ensure shrimp is cooked to a safe 145°F.
  • If the soup is not boiling gently during shrimp cooking, increase heat slightly to promote proper cooking.
  • Some cream cheese pieces may not fully melt into the bisque; stirring bowls of soup before serving will help dissolve remaining bits.
  • The recipe works well with fresh, frozen, or canned corn — fresh is preferable for sweetness.
  • This bisque can be made with butter or oil depending on preference; butter adds richness.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Cajun

Find it online: https://recipesvibe.com/shrimp-and-corn-bisque-with-three-cheeses-recipe/