Quick N’ Easy Shrimp and Corn Bisque With Optional Crab

There’s something profoundly comforting about a warm bowl of bisque on a chilly evening. I remember one particular winter, a blizzard raged outside, and the power had flickered off and on for hours. The thought of a lengthy, complicated meal was daunting. That’s when this recipe truly shone. It was a revelation – a rich, satisfying, feel-good dish that came together surprisingly fast, thanks to a few smart shortcuts. It’s the kind of recipe that makes you feel like a culinary hero even on the most hectic days, and the addition of optional crab elevates it from weeknight comfort to something truly special.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 8-12
• Yields: 12+ servings
• Dietary Type: Contains Dairy, Shellfish

Ingredients

This bisque is all about layered flavor and speed, so having your ingredients prepped and ready to go is key.

• 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
• 2 (15 ounce) cans corn, drained
• 2 lbs deviled fresh shrimp, peeled and deveined (LA Gulf Shrimp are a fantastic choice if available)
• 16 ounces white lump crab meat (optional, but highly recommended for an extra layer of indulgence)
• 2 red bell peppers, finely diced
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 bunch green onions, chopped (reserve some for garnish)
• 2 (10.75 ounce) cans cream of shrimp soup
• 3-4 cups shrimp stock (homemade is ideal, but good quality store-bought works too)
• 1-2 teaspoons crab boil seasoning (like Tony Chachere’s Creole Seasoning, adjust to your heat preference)
• 15 ounces creamed corn
• 3-4 cups heavy cream

Equipment Needed

For this speedy bisque, you won’t need a lot of specialized equipment.

• Large stock pot or Dutch oven
• Medium saucepan
• Sharp knife and cutting board
• Wooden spoon or heat-proof spatula
• Optional: Immersion blender (hand blender)

Instructions

The beauty of this recipe lies in its streamlined process. We build flavor quickly by sautéing aromatics and then letting the ingredients meld together.

1. Prepare the Shrimp Stock (Optional but Recommended): If you’ve opted for fresh shrimp, don’t discard those shells and heads! Place them in a stock pot with 4 cups of water. Bring to a boil, then reduce heat and simmer for at least 20-30 minutes to create a flavorful shrimp stock. Strain the stock and set aside. If you’re short on time or using pre-peeled shrimp, use good quality store-bought shrimp stock or even chicken stock in a pinch.
2. Sauté the Aromatics: In a large stock pot or Dutch oven, heat a tablespoon of oil (or a knob of butter) over medium heat. Add the diced red bell peppers, onion, garlic, and about half of the chopped green onions. Sauté, stirring occasionally, until the vegetables have softened, which should take about 8-10 minutes.
3. Incorporate the Potatoes and Seasoning: Add the entire bag of Simply Potatoes® Shredded Hash Browns to the pot. Sprinkle in the crab boil seasoning. Stir everything together and sauté for about 10 minutes, mashing the potatoes slightly as they soften to help them break down and create a creamier base.
4. Add the Corn: Stir in the drained corn and the creamed corn. Sauté for another 5 minutes, allowing the flavors to meld and the corn to heat through.
5. Introduce the Creamy Base: Pour in the two cans of cream of shrimp soup. Stir well until everything is thoroughly incorporated and smooth.
6. Achieve the Desired Consistency: Gradually add the shrimp stock, starting with 3 cups. Stir until you reach your desired soup consistency. If you prefer a thinner bisque, add the remaining cup. Bring the mixture to a gentle boil.
7. Cook the Shrimp: Add the peeled and deveined shrimp to the simmering bisque. Cook for 5-10 minutes, or until the shrimp are pink and opaque. Be careful not to overcook them, or they can become tough.
8. Enrich with Cream: Stir in the heavy cream. Continue to cook, stirring gently, until the bisque is heated through and all the ingredients are fully incorporated. Do not let it boil vigorously after adding the cream.
9. Fold in the Crab (Optional): If you’re using the lump crab meat, gently fold it into the bisque during the last few minutes of cooking, just until it’s heated through. The goal is to warm the crab without breaking it up too much.
10. Season and Serve: Taste the bisque and season with additional crab boil seasoning or salt and pepper if needed. Ladle the bisque into warm bowls. Garnish with the reserved chopped green onions.

Expert Tips & Tricks

• For a Smoother Bisque: If you prefer a silkier texture without any potato chunks, use an immersion blender (hand blender) to purée about half of the soup mixture after adding the shrimp stock and before adding the shrimp and cream. Blend in batches if necessary, being careful not to over-blend the shrimp if you’ve already added them.
• Homemade Shrimp Stock is Worth It: While store-bought works, making your own shrimp stock with the shells and heads from fresh shrimp adds an unparalleled depth of flavor. It’s a simple process that truly elevates the final dish.
• Spice Level Control: The amount of crab boil seasoning can be adjusted to your personal preference. Start with 1 teaspoon and add more if you desire a spicier kick.
• Quality Crab: If you are using crab, opt for fresh, high-quality lump crab meat. It makes a significant difference in both flavor and texture.
• Preventing Scorch: When simmering the bisque, especially after adding the cream, keep the heat at a gentle simmer and stir frequently to prevent it from scorching on the bottom of the pot.

Serving & Storage Suggestions

This bisque is a meal in itself, but it also pairs beautifully with crusty bread for dipping, a simple green salad, or even a side of oyster crackers.

• Serving: Serve hot, immediately after preparation. Garnish with fresh green onions for a pop of color and fresh flavor.
• Storage: Leftover bisque can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop over low heat, stirring frequently. Avoid boiling, as this can cause the cream to separate. You may need to add a splash more shrimp stock or cream to loosen it up. Freezing is not generally recommended as the texture of the dairy components can change.

Nutritional Information

Here’s an approximate nutritional breakdown per serving, keeping in mind that the optional crab and exact cream quantities can influence these numbers.

Nutrient	Amount per Serving	% Daily Value
Calories	587.2 kcal
Calories from Fat
Total Fat	36.3 g	55%
Saturated Fat	21 g	104%
Cholesterol	265.5 mg	88%
Sodium	850.8 mg	35%
Total Carbohydrate	48.4 g	16%
Dietary Fiber	5 g	20%
Sugars	9.4 g	37%
Protein	24.1 g	48%

Note: These values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

While this recipe is designed for speed and simplicity, there’s always room for creative tweaks:

• Smoky Heat: For a subtle smoky flavor, add a pinch of smoked paprika along with the crab boil seasoning.
• Vegetarian Option: Omit the shrimp and crab. Use vegetable stock instead of shrimp stock. You can add other vegetables like diced zucchini or sweet potatoes for bulk. To make it vegetarian, you would need to omit the cream of shrimp soup and potentially use a dairy-free cream alternative.
• Spicier Kick: If you love heat, consider adding a finely diced jalapeño pepper along with the other aromatics.
• Corn Variety: If fresh corn is in season, by all means, use it! You’ll need about 2-3 ears, cut off the cob, for this recipe.

FAQs

Q: Can I make this bisque ahead of time?
A: While it’s best enjoyed fresh, you can prepare the soup base (up to step 8, before adding the shrimp and cream) a day in advance. Reheat gently, then add the shrimp and cream and finish cooking.

Q: What kind of shrimp is best for this recipe?
A: Medium to large-sized shrimp work best. If you can find them, fresh LA Gulf shrimp offer exceptional flavor.

Q: Can I use frozen shrimp?
A: Absolutely. Thaw frozen shrimp completely before adding them to the bisque.

Q: Is the crab meat absolutely necessary?
A: No, the bisque is delicious on its own without the crab. However, the crab adds a luxurious touch and extra layer of flavor that many people adore.

Q: How do I prevent the bisque from becoming too thick?
A: You can always add more shrimp stock or even a splash of water or milk while reheating if the bisque becomes too thick for your liking.

Final Thoughts

This Quick N’ Easy Shrimp and Corn Bisque is a testament to the fact that comforting, deeply flavorful meals don’t always require hours in the kitchen. It’s a recipe that’s earned a permanent spot in my repertoire for its sheer deliciousness and remarkable speed. The interplay of sweet corn, tender shrimp, and the subtle warmth of the crab boil seasoning, all brought together by a rich, creamy base, is simply divine. Serve it with a crisp white wine like a Sauvignon Blanc or a light-bodied Chardonnay. Don’t hesitate to make it your own, and most importantly, enjoy every spoonful!