Shrimp and Corn Bisque

Have you ever been outside frolicking in the beautiful sun and warm weather and then you randomly get sad because it hits you; it’s not soup szn anymore :( This is a summer bisque recipe for the peeps who don’t want to give up soup just because it’s warm out. A sweet corn and shrimp bisque generously seasoned with old bay that features a quick homemade shrimp stock. The shrimp can easily be swapped out for crab or lobster for the same scrumptiously sweet buttery flavour.

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Shrimp and Corn Bisque

Prep Time:10minutes Cook Time: 45 minutes Yield: 4-6 bowls

INGREDIENTS

For the Stock

• 1 lb shrimp, peeled and deveined (use shells only for stock)

• 1 tbs leek olive oil

• 1 onion, roughly chopped

• 1 carrot, roughly chopped

• 3 cloves garlic, smashed

• 1 bay leaf

• 3 peppercorns

• 8 cups water

For the Bisque

• 2 tbs butter

• 2 tbs leek flavoured olive oil

• 1 onion, minced

• 1 carrot, minced

• 4 cloves garlic, smashed

• 3 ears cups corn kernels, divided

• 2 tbs old bay seasoning

• 1 tbs salt

• 1 cup heavy cream

• 1 cup light cream

DIRECTIONS

1. To a large soup pot, add the olive oil and heat over high heat. Peel the shells and tails from the shrimp, and add them into the pot. Roast over for 1-2 mins till they change color. Add the remaining stock ingredients. Bring up to boil turn down to a simmer on medium for 20-25 mins while you make the soup.

2. In another large pot, add the butter and oil and heat over medium heat. Add the onion and carrot and sauté for 5-7 mins. Add in the garlic, half of corn, and the old bay seasoning. Sauté another 5-6 mins, stirring often to ensure the seasoning does not burn.

3. Strain the stock directly into the soup pot, along with the salt. Bring up to a boil then reduce heat and let simmer for 10 mins Add in half of the shrimp and simmer for another 5 mins.

4. Carefully add the soup to blender and blend until very smooth - for me this was 3 minutes on a medium high speed, but you may need a little more time. Depending on your blender, you may need to wait until the soup has cooled, or the lid will seal to the blender and it will be difficult to open. Return the puréed soup back into the pot over medium low heat.

5. Stir in both creams and allow to come up to a simmer again. Add the remaining corn and shrimp, and simmer till shrimp is cooked, 4-6 mins. Serve with chives.