This delicious and creamy dairy-free shrimp and corn bisque is packed with flavor and so easy to make. Made with a cooked and blended combination of whole corn kernels, veggies, bone broth, garlic, spices, coconut milk, tomato paste, and shrimp. It takes just 30 minutes for an easy, tasty weeknight meal!
What Makes This Recipe Great
Summer is taking shape, and corn is in season! I love eating seasonally, and while I can pretty much find anything here in California all year long, there’s something really special about eating fruits and vegetables according to their typical seasonal harvest.
Today I’m introducing you to my Shrimp and Corn Bisque! This delicious, creamy, and velvety corn soup is perfect for cold evenings, but it’s also a great way to enjoy delicious, fresh sweet corn in the summer!
Featuring simple ingredients and easy steps, this delicious soup comes together in 30 minutes and makes a cozy weeknight meal.
Watch Short Video of This Recipe
Ingredient Notes
- Ghee: I prefer to cook with ghee, but you can use regular butter or vegan butter as well.
- Onion
- Celery
- Carrot
- Sweet corn kernels: Use fresh or frozen whole kernel corn.
- Minced garlic cloves
- Arrowroot starch: Cornstarch will also work.
- Sea salt and ground black pepper
- Paprika
- Dried thyme
- Tomato paste
- Bone broth: Or chicken broth.
- Canned coconut milk: Use a can of unsweetened coconut milk. Or heavy cream if you prefer.
- Shrimp: Use either medium or large shrimp so they don’t overcook.
- Garnish: Chopped parsley and/or chopped green onions.
Step-by-Step Instructions
- Heat ghee in a large Dutch oven or a saucepan over medium heat.
- Add onion, celery, carrot, and 1/2 cup of corn kernels. Stir, cooking for 2-3 minutes until tender. Add in garlic and sprinkle arrowroot starch evenly, and stir for 1 minute.
- Add in salt, pepper, paprika, thyme, and tomato paste, and stir to incorporate.
- Slowly pour in the broth, and simmer for about 3 minutes until thickened.
- Use an immersion blender to puree the soup in the pot, or transfer to a blender to blend until smooth, then return to the pot.
- Cook over medium-high heat to simmer, then stir in coconut milk.
- Add in the remaining 1½ cups of corn and shrimp. Return to simmer and continue simmering for 4-5 minutes until the shrimp is opaque—taste to adjust seasoning.
- Remove from heat and serve hot, garnished with parsley and green onions.
Expert Tips
- Use either medium or large shrimp so they don’t overcook.
- Optional add-ins and/or garnishes: chorizo, crispy bacon, or parmesan cheese. You can even add jalapeños, bell peppers, cilantro, and/or lime juice for a Mexican twist.
- Typically, a bisque is thickened with heavy cream or a roux (a roux is when you melt butter in a pan, then add all-purpose flour). To keep this recipe gluten-free and dairy-free, I used canned coconut milk. Feel free to make substitutions as needed or desired.
- If you prefer a spicier soup, you can add cayenne pepper or old bay seasoning to taste.
Serving Tips
- Serve hot, garnished with sprigs of parsley and green onions.
- You can serve this soup by itself or with a side salad or slices of crusty bread for dipping.
- See the expert tips above for more garnishes and add-ins.
Storage Tips
- Leftovers can be kept in the refrigerator for up to 4 days if stored in an airtight container. Reheat in the microwave or on the stovetop over medium-low heat until heated through.
- I don’t recommend freezing.
Recipe FAQs
A bisque is a rich and creamy soup known for its smooth texture achieved by blending the ingredients in a blender. It is made from seafood or vegetables and blended to a velvety consistency. The flavorful broth, ingredients like cream or roux, and garnishes contribute to its distinct flavor and texture.
A bisque is a smooth and creamy soup with a seafood or vegetable base, while a chowder is a chunky and hearty soup with a milk or cream base.
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Smooth and Creamy Shrimp and Corn Bisque Recipe
Ingredients
- 2 tbsp ghee or butter
- 1/2 onion minced
- 1 rib celery chopped
- 1 carrot chopped
- 2 cups corn kernels fresh or frozen – divided
- 3 garlic cloves minced
- 3 tbsp arrowroot starch or cornstarch
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 2 tbsp tomato paste
- 2 cups bone broth or chicken broth
- 1 cup coconut milk or heavy cream
- 1 lb shrimp peeled and deveined
- OPTIONAL: chopped parsley and/or chopped green onions for garnish
Instructions
- Heat ghee in a large Dutch oven or a sauce pan over medium heat.
- Add onion, celery, carrot, and 1/2 cup of corn kernels. Stir cooking for 2-3 minutes until tender. Add in garlic and sprinkle arrowroot starch evenly, and stir for 1 minute.
- Add in salt, pepper, paprika, thyme, and tomato paste, and stir to incorporate.
- Slowly pour in broth, and simmer for about 3 minutes until thickened.
- Use an immersion blender to puree the soup in the pot, or transfer to a blender to blend until smooth then return to the pot.
- Heat over medium high to simmer then stir in coconut milk.
- Add in the remaining 1½ cup of corn and shrimp. Bring back to simmer and continue simmering for 4-5 minutes until the shrimp is opaque. Taste to adjust seasoning.
- Remove from heat and serve hot, garnished with parsley and green onions.
Video
Notes
Expert Tips
- Use either medium or large shrimp so they don’t overcook.
- Optional add-ins and/or garnishes: chorizo, crispy bacon, or parmesan cheese. You can even add jalapeños, bell peppers, cilantro, and/or lime juice for a Mexican twist.
- Typically, a bisque is thickened with heavy cream or a roux (a roux is when you melt butter in a pan, then add all-purpose flour). To keep this recipe gluten-free and dairy-free, I used canned coconut milk. Feel free to make substitutions as needed or desired.
- If you prefer a spicier soup, you can add cayenne pepper or old bay seasoning to taste.
Serving Tips
- Serve hot, garnished with sprigs of parsley and green onions.
- You can serve this soup by itself or with a side salad or slices of crusty bread for dipping.
- See the expert tips above for more garnishes and add-ins.
Storage Tips
- Leftovers can be kept in the refrigerator for up to 4 days if stored in an airtight container. Reheat in the microwave or on the stovetop over medium-low heat until heated through.
- I don’t recommend freezing.
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Would it be sacrilege to eat this soup over Ramen noodles? Looking forward to trying this recipe tonight.
I’m so sorry – just saw this comment. I think that would be wonderful!
My son has been sick and loves chicken soup with peas. But hates when other veg is in the broth. I made this broth base without the milk, added noodles and chicken and peas. It was so delicious, my kiddos each ate 2 helpings and were thrilled when I said we’d have leftovers tomorrow! Thank you for helping me find a way to get those veggies and their flavors in there while still keeping my kid happy!
I’m so glad your kids enjoyed them! I’ll have to try the noodles next time. Appreciate you leaving a review!
Wonderful, I used coconut cream and added bacon bits and lump.crab meat.
Sounds like a wonderful addition. Thank you so much for leaving a review!!
Very good! My husband and toddler loved it. I served it over rice with snow pea leaves.
I’m so glad the whole family loved it!