Dairy Free Corn and Shrimp Bisque
Corn and shrimp bisque is a creamy, flavorful soup that’s both cozy and comforting. It has sweet corn, seasoned tender shrimp, and a rich, velvety broth with a slightly smoky flavor. This easy dish is a great weeknight meal that’s dairy free and gluten free.
Looking for more easy weeknight dinners? Try my 15 minute creamy harissa butter beans, dairy free stuffed pepper skillet, or spicy garlic noodles.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make this shrimp bisque soup:
- Large shrimp – frozen or fresh shrimp. If using frozen, thaw first in a bowl of cold water.
- Homemade cajun seasoning – smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, black pepper, dried oregano, and dried thyme.
- Olive oil
- Aromatic vegetables – yellow onion, celery, red bell pepper, garlic cloves.
- Tomato paste
- Smoked paprika
- Dairy free butter
- All purpose flour
- Chicken broth – you can also use shrimp or seafood stock.
- Green onions – both the white and green parts.
- Sweet corn kernels – either fresh, canned, or frozen.
- Cashew cream
- Kosher salt – to taste.
- Freshly ground black pepper – to taste.
- Fresh lemon juice
- Fresh parsley – (optional) for garnish.
How to Make Corn and Shrimp Bisque: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Make the seasoning. In a medium bowl, mix the spices until well combined then add the shrimp and one tablespoon of olive oil. Toss until well-coated.
- Cook the shrimp. Heat a large Dutch oven over medium heat with two tablespoons of olive oil. Cook the seasoned shrimp for 1-2 minutes on each side until just cooked through. Remove the shrimp from the pan and set aside on a covered plate.
- Saute the veggies. Add onion, celery, bell pepper, half of the green onions, and minced garlic. Cook for 4-5 minutes then stir in the tomato paste and season with smoked paprika, a good pinch of kosher salt, and freshly ground black pepper.
- Make the roux. Melt butter into the vegetable mixture and sprinkle the flour over the top. Cook for 3-4 minutes, while constantly stirring, until the flour has slightly darkened. It will look clumpy.
- Add broth, cashew cream, and corn. Slowly stir in the broth until no lumps of flour remain. Scrape off the fond (the flavorful bits stuck to the bottom of the pot). Add the corn kernels and cashew cream. Bring to a boil then reduce to a simmer over medium heat. Cook for 5-7 minutes, stirring occasionally.
- Adjust seasonings. Season to taste with more kosher salt, a generous amount of freshly ground black pepper, and the juice from half of a small lemon, plus more to taste.
- Garnish & serve. Stir the cooked shrimp back into the pot before dishing into bowls. Garnish with the remaining sliced green onions and minced fresh parsley if desired.
Helpful Tips
- Use fresh corn when in season. The natural sweetness enhances the creamy bisque’s flavor.
- Don’t overcook the shrimp. Shrimp cook quickly, so remove them from heat as soon as they turn pink or form a “C” shape.
- If you prefer a thicker soup, you can puree part or all of it by using an immersion blender directly in the pot.
Quick Tip: If using frozen corn kernels, there’s no need to thaw them first, just add them directly to the soup pot. They’ll cook quickly from the residual heat.
Storage
Fridge: Store leftover bisque in an airtight container for 3-4 days.
Freezer: Let cool to room temperature then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.
Reheat: Warm over medium heat, stirring occasionally. Add a splash of broth if needed to loosen the bisque.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this corn bisque recipe using what you already have? Here are some ideas…
- No shrimp? – use crab, scallops, or even chicken.
- No cajun seasoning? – use old bay seasoning.
- Make it gluten free – use gluten free all purpose flour or brown rice flour.
- Make it plant based – use vegetable broth and replace shrimp with white beans or seasoned cubed tofu.
- No cashew cream? – you can also use full-fat canned coconut milk or creamy oat milk.
- Add-ins – add diced potatoes and carrots for an even heartier meal, but you’ll need to simmer the soup longer until they’re fork tender.
- Make it spicy – increase the amount of cayenne or add a dash of hot sauce.
Frequently Asked Questions
Can I use frozen shrimp?
Frozen shrimp is a great option, just thaw them first and pat dry before adding the seasonings.
Can I make this corn chowder recipe ahead of time?
Yes. The flavors are even better the next day. Just reheat before serving.
More Recipes
I hope you love this Corn and Shrimp Bisque! If you make this recipe, please leave a comment & a star rating below. Thank you!
Dairy Free Corn and Shrimp Bisque
Corn and shrimp bisque is a creamy, flavorful soup that’s both cozy and comforting. It has sweet corn, seasoned tender shrimp, and a rich, velvety broth with a slightly smoky flavor. This easy recipe is a great weeknight meal that's dairy free and can easily be made gluten free.
Ingredients
Homemade Cajun Seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon diamond crystal kosher salt start with ¼ teaspoon if using anything else
- ½ teaspoon black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
Shrimp and Corn Bisque
- 1 pound large shrimp peeled and deveined
- 3 tablespoons olive oil divided
- 1 small yellow onion diced
- 2 celery stalks diced
- 1 medium red bell pepper diced
- 4 green onions white and green parts, sliced
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- ½ teaspoon smoked paprika
- 2 tablespoons dairy free butter
- ¼ cup all purpose flour use GF if needed
- 4 cups chicken broth or seafood stock
- 2 cups corn kernels
- 1 cup cashew cream
- kosher salt to taste
- freshly ground black pepper to taste
- juice of ½ lemon plus more to taste if needed
Garnish
- sliced green onions
- minced fresh parsley (optional)
Instructions
- In a medium bowl, mix the spices until well combined then add the shrimp and one tablespoon of olive oil. Toss until well-coated.
- Heat a large Dutch oven over medium heat with two tablespoons of olive oil. Cook the seasoned shrimp for 1-2 minutes on each side until just cooked through. Remove the shrimp from the pan and set aside on a covered plate.
- Add onion, celery, bell pepper, half of the green onions, and minced garlic. Cook for 4-5 minutes then stir in the tomato paste and season with smoked paprika, a good pinch of kosher salt, and freshly ground black pepper.
- Melt butter into the vegetable mixture and sprinkle the flour over the top. Cook for 3-4 minutes, while constantly stirring, until the flour has slightly darkened. It will look clumpy.
- Slowly stir in the broth until no lumps of flour remain. Scrape off the fond (the flavorful bits stuck to the bottom of the pot). Add the corn kernels and cashew cream. Bring to a boil then reduce to a simmer over medium heat. Cook for 5-7 minutes, stirring occasionally.
- Season to taste with more kosher salt, a generous amount of freshly ground black pepper, and the juice from half of a small lemon, plus more to taste.
- Stir the cooked shrimp back into the pot before dishing into bowls. Garnish with the remaining sliced green onions and minced fresh parsley if desired.
Notes
See the blog post for helpful tips, storage, and recipe FAQs.