Shrimp and Corn Bisque Recipe
This is a thick and creamy stick-to-your ribs Shrimp and Corn Bisque recipe. Great for lunch or dinner!
3/4 lb. Tiny Cooked Shrimp, thawed and rinsed under cold water
1 cup Frozen Whole-Kernel Corn
1 can (14.5 oz) Vegetable Broth
2 cups Potatoes, diced
2 cups 2% Milk
1/4 cup Onion, chopped
1/4 cup red Pepper, chopped
2 Tbsp. Flour
1 Tbsp. Butter
1 Tbsp. Fresh Thyme, chopped or 1 tsp. Dried Fresh Parsley, chopped - as a garnish
Melt butter in medium saucepan over medium-high heat, then add onion and red pepper; cook until tender.
Stir in flour until well-blended, stir in potatoes, corn, broth and thyme and bring to a boil; reduce heat to low and simmer (8-10 minutes), or until potatoes are tender.
Stir in Shrimp and milk; continue cooking until heated through.
Sprinkle each serving with chopped parsley and serve.
You might also like these shrimp recipes:
Shrimp Gumbo or
Easy Shrimp Casserole
For more recipes like this Shrimp and Corn Bisque check out our Shrimp Bisque page here
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