Shrimp and Corn Bisque
★ Issue CMSC·22–048 · Published 27 Nov 2022
bisqueHookedseafood

Shrimp and Corn Bisque.

Seafood stock and two spice blends build a bisque that hits hard with shrimp, corn, and cream

PREP 15 min
COOK 25 min
TOTAL 40m min
SERVES —  
HEAT mild
BLEND RATING 4.7 46 reviews · Hooked®
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You'll need
Large heavy-bottomed potWooden spoonWhiskFine-mesh strainer

Seafood stock and two spice blends build a bisque that hits hard with shrimp, corn, and cream

Ingredients

For the Bisque:

  • 1 pound shrimp, cleaned, deveined, tailed
  • 4 Tablespoons butter
  • 1 large yellow onion, diced
  • 1 bunch scallions, chopped, divided (for garnish)
  • 3 Tablespoons all-purpose flour
  • 2 Tablespoons Casa M Spice Co® Hooked®
  • 1 Tablespoon Casa M Spice Co® Chain Reaction®
  • 3 cups seafood stock
  • 4 oz cream cheese, softened to room temperature
  • 1 can creamed corn
  • 1 can whole kernel corn
  • 2 cups half-and-half

Method

  1. 01

    Build the roux base

    5 min

    Melt butter over medium heat, add onions and scallions, then sauté until translucent and fragrant. This sweetness is your flavor foundation—don't rush it or brown the onions.

  2. 02

    Toast the spices

    3 min

    Stir in flour, Hooked, and Chain Reaction, cooking for 2-3 minutes until the spices bloom and smell right. You're building depth here, not just mixing dry ingredients.

  3. 03

    Build the bisque body

    10 min

    Pour in seafood stock and bring to a boil, stirring to lift any browned bits. Add softened cream cheese and stir until it melts completely into the stock—this is your richness and body.

  4. 04

    Add corn and simmer

    12 min

    Stir in both cans of creamed corn, return to a boil, then drop heat to a gentle simmer for 10-15 minutes. This lets flavors marry and the bisque thicken naturally.

  5. 05

    Cook the shrimp

    5 min

    Add shrimp to the pot and simmer until they're opaque and cooked through, about 3-5 minutes. Overcook them and they turn rubber; undercook and you've got a raw bite.

  6. 06

    Finish and serve

    1 min

    Stir in half-and-half to round out the heat from Chain Reaction, then plate immediately with fresh scallions scattered on top. A hot bowl and quick service keeps this bisque at its best.

From Mike's Notebook

01

Soften the cream cheese before adding it so it dissolves clean into the stock without lumps.

02

Toast both spices in the butter for 30 seconds before the flour hits the pan—releases their heat.

03

Add shrimp in the last two minutes; overcooking turns them rubber and wastes their sweet brine.

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