Chilled Mexican Corn Bisque with Shrimp Recipe | We are not Martha
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Chilled Mexican Corn Bisque with Shrimp

This Chilled Mexican Corn Bisque with Shrimp is the ultimate summer soup, perfect for entertaining. Made with fresh corn on the cob, spicy shrimp, and a touch of Hood Cream, this bisque will leave you and your guests completely satisfied!

Head-on vide of chilled Mexican corn bisque topped with spicy shrimp, jalapeño slices, grilled corn kernels, diced avocado, and lime wedges with half an avocado, jalapeño slices and container of heavy cream in the background and "Chilled Mexican Corn Bisque with Shrimp" in text at the top

Thank you to Hood Cream for sponsoring this post! As always, all opinions are 100% my own. Thank you so much for supporting We are not Martha!

I am 100% a New England girl and love the seasons more than anything, but I can’t even describe how obsessed with summer I am. I love everything about it and I truly believe that living through the cold and blizzards and ridiculous knee-length winter coats and clunky fur boots makes me appreciate it even more. You will NEVER hear me complain about the heat in the summer, aside from maybe a night or two when I’m trying to sleep and my bedroom is one billion degrees. Buuuttt considering you probably won’t be in my bedroom while I’m sleeping, I can quite comfortably say you’ll never hear me complain. Aside from the glorious heat, a few of my favorite things about the summer include long days when the sun doesn’t set until late, my deck and hammock, lobster, watermelon, cherries, tomatoes, and corn on the cob (obviously 5 of those 7 items are food).

The thing is, I love corn on the cob, but I hate eating it. It’s too much work and it gets stuck in my teeth and I just want to be able to eat it faster than I possibly can off the cob. I will admit that if I’m eating corn on the cob with my family, my dad will still cut it off the cob for me. Yes, I’m in my 30s. So, while I love the actual corn that is on the cob, I often look for other ways to prepare it that will maximize my eating enjoyment. Soup is one of those things and this chilled Mexican corn bisque with shrimp is my new favorite summer dish. It’s packed with corn (from the cob!), plenty of kick from jalapeños and other spices, and a delicious creaminess brought to you by Hood Cream.

When it comes to soup, I prefer ones that are a little more substantial or else I’ll find myself not very satisfied or eating a loaf of bread along with it. You know what I’m talking about, right??

Collage of chilled Mexican corn bisque being made, including photo of onions, spices, garlic, and jalapeño slices in dutch oven, photo of onions, garlic, spices, and jalapeño mixed with corn kernels, and photo of all ingredients pureed in dutch oven

 This soup is incredibly satisfying and I owe it all to the corn, shrimp, and cream. But though this bisque is substantial, don’t be fooled into thinking it’s heavy. Served chilled, it’s ideal for summer entertaining in your backyard or on your deck. The cream gives the bisque a nice silky touch, without weighing it down or making it feel like a wintry dish.

Did you know that Hood Cream is the cream of choice for many top chefs? Not to mention, home chefs, like me! Growing up in New England, my family has always purchased Hood products and these days, I always choose Hood Cream over any other brand. It’s a premium, high-quality ingredient perfect for everything from your morning coffee to your summer soups and desserts. Oh, and did I mention homemade whipped cream??

Blue dutch oven containing corn bisque with container of heavy cream being held above it ready to be poured

This recipe is perfect for truly experiencing the impact of Hood Cream because you can take a taste of the corn bisque before adding it… And then another taste after you add it in. Trust me, you’ll see how it can take your recipes to another level!

Of course, the Mexican shrimp in this dish also helps make this bisque a true meal. It’s quick and easy to prepare and aside from marinating it in lime juice and spices for 30 minutes, it will be ready for your bisque in no time

Collage of Mexican shrimp being prepared, including photo of shrimp marinating in lime juice and spices in a plastic bag and photo of shrimp being cooked in skillet

If anyone tries to tell you soup isn’t a meal, you need to present them with this Mexican corn bisque and a large spoon.

Give them a few minutes alone and then come back to check on them.

Overhead view of chilled Mexican corn bisque topped with shrimp, diced avocado, grilled corn kernels, sliced jalapeño, and lime wedges with heavy cream container avocado, lime, and jalapeños in the background

I guarantee they’ll be fully satisfied… No loaf of bread or crackers needed!

This bisque is pretty thick (which I prefer), but if you’d rather have a thinner soup, you can certainly add more vegetable stock and puree it a bit more.

Bird's eye view closeup of Mexican corn bisque topped with spicy shrimp, sliced jalapeños, grilled corn kernels, lime wedges, and chopped cilantro in a white bowl

It also has a ridiculously awesome kick of spice to it. If you or your guests can’t handle too much heat, you can certainly adjust the seasonings or cut down on the jalapeño. You can cut out on the jalapeño altogether if you want, but still use some slices for garnish since it’s so pretty!

Close-up of the spicy shrimp sitting on top of the Mexican corn bisque, surrounded by jalapeño slices, grilled corn kernels, diced avocado, a lime wedge, and chopped cilantro

Garnishes are very important for this corn bisque and you can really add anything you want, but I went with diced avocado, sliced jalapeño, some grilled corn kernels, lime wedges, and cilantro. I also chose to swirl a little Hood Cream in the bisque after serving it and those bites were probably my favorite.

Head-on vide of chilled Mexican corn bisque topped with spicy shrimp, jalapeño slices, grilled corn kernels, diced avocado, and lime wedges with half an avocado, jalapeño slices and container of heavy cream in the background

I’ll just be over here waiting for the summer weather to get ridiculously hot, so I can make a big batch of this chilled Mexican corn bisque and enjoy it on my deck with friends. If I had a garden, I’d totally throw a garden party, but for now, a simple summer deck party will have to do!

To learn more about Hood Cream and get coupons, tips, and more recipe ideas, visit Hoodcream.com!

What summer dishes do you add cream to?

5 from 20 votes
Chilled Mexican Corn Bisque with Shrimp -- This is the ultimate summer soup, perfect for entertaining. Made with fresh corn on the cob, spicy shrimp, and a touch of cream, this bisque will leave you and your guests completely satisfied | wearenotmartha.com
Chilled Mexican Corn Bisque with Shrimp
Prep Time
25 mins
Cook Time
20 mins
Chill Time
2 hrs
Total Time
40 mins
 

This Chilled Mexican Corn Bisque is the ultimate summer soup, perfect for entertaining. Made with fresh corn on the cob, spicy shrimp, and a touch of Hood Cream, this bisque will leave you and your guest completely satisfied!

Course: Entree
Cuisine: Fusion, Mexican
Keyword: Corn, Shrimp, Summer
Servings: 6 servings
Author: Sues
Ingredients
  • 2 Tbsp olive oil
  • 1 cup chopped onion (from 1 small onion)
  • 2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp cayenne
  • 1/4 tsp salt
  • 1 Tbsp minced garlic (from about 4 cloves)
  • 1 small jalapeño pepper, sliced
  • 6 cups corn kernels (from 8-10 ears of corn)
  • 2 cups vegetable broth
  • 3/4 cup Hood Heavy Cream, plus more for swirling
  • Mexican Shrimp (recipe below)
  • Diced avocado, sliced jalapeño, grilled corn kernels, chopped cilantro, lime wedges, or whatever you prefer for garnish
Mexican Shrimp
  • 1 lb. extra large shrimp, peeled and deveined with tails left on
  • 1 Tbsp freshly squeezed lime juice
  • 1 tsp oregano
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 Tbsp olive oil
Instructions
  1. In a large saucepan or dutch oven, heat olive oil over medium heat. Add chopped onion, chili powder, cumin, cayenne, salt and sauté for 3-4 minutes until onions are softened. Add garlic and sliced jalapeño peppers and cook for another minute.

  2. Stir in corn and cook for about 3-4 minutes. Add vegetable stock and bring to boil. Lower heat and let simmer for about 5 minutes.

  3. Remove soup from heat and stir in 3/4 cup Hood Cream. Using an immersion blender or working in batches in a blender, puree soup. I prefer to my bisque to be thicker, but feel free to puree the soup to smooth if you'd rather.

  4. Put bisque in fridge for about 2 hours to cool completely.

  5. Once cooled, serve in bowls and swirl a little extra cream throughout. Top with Mexican shrimp and garnishes of choice.

Mexican Shrimp
  1. Place all ingredients aside from the olive oil in a large Ziplock bag and let marinate in fridge for 30 minutes-1 hour.

  2. Heat olive oil in a large skillet over medium heat. Add shrimp to the pan and cook for about 2 minutes on each side, until shrimp are cooked through and pink. 

 

Chilled Mexican Corn Bisque with Shrimp -- This is the ultimate summer soup, perfect for entertaining. Made with fresh corn on the cob, spicy shrimp, and a touch of cream, this bisque will leave you and your guests completely satisfied | wearenotmartha.com #cornonthecob #corn #summer #soup

22 Responses to "Chilled Mexican Corn Bisque with Shrimp"

  1. Jenn says:

    Seriously swooning over the flavors and colors here! Awesome recipe!

  2. Tayler Ross says:

    This is summer soup perfection! I love that it’s served chilled!

  3. Britni says:

    The flavor of the shrimp with the chilled corn is so good! Thanks for the recipe.

  4. I will lick the whole bowl clean! Drooling over those succulent shrimp!

  5. Courtney says:

    My finacee LOVES corn chowder. I love how you’ve served this chilled, and the addition of the shrimp! This is an excellent summer dish, I can’t wait to try it!

  6. OOoo… I’m drooling over how good this dish looks. So much flavor with pretty colors. Can’t wait to try it out !!

  7. Elizabeth says:

    That looks incredible! I could go a big bowl of that right now.

  8. Celeste says:

    Looks so delicious. Unfortunately, I have a shellfish allergy, but my daughter loves it and she’ll love trying this recipe.

  9. Shanna Jones says:

    Love, love, love this! I have a love-hate relationship with eating corn too, but this preparation throws that out of the window! Adding this to my list!

  10. Brandi says:

    Yum omg this looks so good! I love that it’s chilled and perfect for summer. I need to add Hood to my list to try!

  11. Gloria says:

    OMG this looks amazing. We LOVE corn, shrimp and are MEXICAN food fanatics. I can see this would be welcomed by everyone here…..and guests too.

  12. Lisa says:

    I could do a backflip right into that beautiful bowl! Seriously. I love the chunky, hearty look of that bisque especially topped with those spiced shrimp and fabulous garnishes. Yum! We live in South Florida — so heat is pretty much a constant here but I’ve always wanted to experience a New England summer — I’m sure it’s hot, but the tropics are oppressive. Maybe we could do a house swap — I live about 1 mile from the beach… just sayin…

  13. Anna says:

    This bisque looks incredible! I wish I had a big bowl of it right now. And double the shrimp! So much flavor in this dish!

  14. Sarah says:

    I so agree with you! The cob slows me down, and then I have to floss my teeth!! LOL! I want this, and I want the spicy shrimp too. What a perfect summer soup!

  15. Tracy says:

    Yes!! A fellow New Englander! I haven’t lived there in 15 years but you can’t take the New England out of the girl, right? I LOVE this bisque. I’m craving all things shrimp lately so I’m pinning this for later!

  16. Amanda says:

    I love a good corn soup in the summer, especially with zesty, Mexican-inspired spices. What a great idea to add shrimp to it for a complete meal. I’m a girl who loves to eat soup year round and chilled soups are such a fantastic addition to warm weather menus. I’d love to dive right into that bowl with my spoon!

  17. Marisa Franca says:

    What an amazing looking soup!! Or could you call it chowder? Whatever you call it I would make that my entire meal. Forget dessert I’d have a second helping of the stew? The Mexican flavor would add just the right amount of kick to the soup. Forget the soup spoon – just hand me a ladle.

  18. I will gladly dive into corn on the cob (even if it does end up stuck in my teeth) – but this has me craaaaaving corn OFF the cob. Truth be told every year I think about buying an old-school corn-cutter for prepping fresh corn for canning and cooking, and I have yet to do it. But this delicious and wonderfully bold bisque has given me one more reason to bite the bullet and go hardcore on my corn buying (and prepping). After all, that perfect summer corn (and watermelon, and lobster, and hammock) season only lasts so long… might as well make the most of it!

  19. Leah says:

    This sounds absolutely amazing! Fresh corn is the best (I am in Nebraska after all!), and to have it in different forms is fantastic! I love the addition of the shrimp and all the flavors! Thanks for the inspiration!

  20. Megan Marlowe says:

    You will never hear me complain about the summer! I love summer just as much as you and can do without the snow, the coat and the boots! I live in the Midwest, and we love our corn, and I cannot wait to make this! I love to freeze sweet corn so we can enjoy it in the winter months, meaning I can enjoy this bisque then too. It looks absolutely amazing and I cannot wait to get my hands on some amazing corn and try this ASAP!

  21. Looks delicious! you make me hungry! I will make this meal right now

  22. Carmy says:

    Oh my goodness, the colour on that shrimp is perfect! I love how creamy this bisque this. I’ll have to make this at my next dinner party!

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