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New Orleans is a city renowned for its rich culinary heritage, and one dish that beautifully encapsulates the essence of this vibrant culture is the shrimp and corn bisque. This comforting soup is a staple in the heart of Louisiana cuisine, representing a harmonious blend of flavors and traditions that have been passed down through generations. Shrimp and corn bisque showcases not only the region's bountiful seafood but also the agricultural richness of the surrounding areas, making it a beloved dish among locals and visitors alike.

Creamy NOLA Shrimp & Corn Bisque

Dive into the flavors of New Orleans with this Creamy NOLA Shrimp & Corn Bisque recipe. This comforting soup blends fresh shrimp and sweet corn in a rich, creamy base, making it perfect for any season. With key ingredients like aromatic vegetables, seafood stock, and spices, each spoonful is a taste of Louisiana's culinary heritage. Easy to make and full of warmth, impress your family and friends with this delightful dish that's sure to become a favorite in your kitchen.
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup fresh corn kernels (or frozen, thawed)

4 cups seafood stock or clam broth

1 medium onion, finely chopped

2 celery stalks, finely chopped

1 red bell pepper, finely chopped

3 cloves garlic, minced

1 cup potatoes, diced (Yukon gold recommended)

1 cup heavy cream

2 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust for spice preference)

Salt and black pepper to taste

2 tablespoons fresh thyme leaves

1 tablespoon Worcestershire sauce

1 tablespoon lemon juice

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Aromatics: In a large heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the chopped onion, celery, and red bell pepper. Sauté for about 5 minutes, until the vegetables are softened and fragrant. Add the minced garlic and cook for an additional minute until the garlic is fragrant.

    Add the Potatoes and Spices: Stir in the diced potatoes, smoked paprika, cayenne pepper, salt, and black pepper. Cook for another 2 minutes to toast the spices.

      Combine with Broth: Pour in the seafood stock and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10-15 minutes, until the potatoes are fork-tender.

        Add Shrimp and Corn: Stir in the fresh corn kernels, peeling the shrimp if they aren’t already. Cook for an additional 5 minutes, or until the shrimp turn pink and opaque.

          Blending the Bisque: If you prefer a creamy texture, use an immersion blender and puree the bisque to your desired consistency. You could also transfer it in batches to a traditional blender. If you like a chunkier texture, leave some of the bisque unblended.

            Final Touch: Return the bisque to low heat (if you blended) and stir in the heavy cream, Worcestershire sauce, lemon juice, and fresh thyme. Taste and adjust seasoning with salt and pepper. Allow to gently heat through for another 5 minutes.

              Serve: Ladle the bisque into bowls and garnish with freshly chopped parsley. Enjoy with crusty bread or over a scoop of rice for a comforting meal.

                Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings