Detailed Directions and Instructions
Step 1: Prepare the Base
Melt butter in a large pot over medium heat. Add diced onions, celery, and bell pepper. Sauté until vegetables are soft, about 4-5 minutes.
Step 2: Add Garlic and Tomatoes
Stir in minced garlic and cook for 1 minute. Add diced tomatoes along with their juices and cook for another 2 minutes.
Step 3: Incorporate Corn and Broth
Add sweet corn kernels and chicken broth to the pot. Bring the mixture to a simmer.
Step 4: Blend the Mixture
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the mixture to a blender and blend in batches.
Step 5: Introduce Shrimp and Seasoning
Return the pureed soup to the pot. Add peeled and deveined shrimp and season with thyme, cayenne pepper, salt, and black pepper. Cook until shrimp are just cooked through, about 3-4 minutes.
Step 6: Finish with Cream
Stir in heavy cream and heat until just warmed through. Adjust seasoning to taste.
Step 7: Serve
Ladle the bisque into bowls and garnish with chopped green onions or parsley if desired.
Notes
Note 1: Choosing Shrimp
Use fresh or frozen shrimp, peeled and deveined for convenience.
Note 2: Adjusting Spice Levels
Adjust the amount of cayenne pepper according to your spice preference.
Note 3: Storage Tips
The bisque can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Note 4: Serving Suggestions
Serve with crusty bread or over rice for a complete meal.
