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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

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!
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Course: Entree
Cuisine: Fusion, Mexican
Keyword: Corn Soups, Shrimp Soups, Summer Bisques
Prep Time: 25 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 40 minutes
Makes: 6 servings
Author: Sues

Ingredients

  • 2 Tbsp olive oil
  • 1 cup chopped onion (from 1 small onion)
  • 2 tsp chili powder
  • ½ tsp cumin
  • ½ tsp cayenne
  • ¼ 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
  • ¾ 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
  • ½ tsp chili powder
  • ½ tsp cayenne
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 ½ Tbsp olive oil

Instructions

  • 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.
  • 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.
  • Remove soup from heat and stir in ¾ 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.
  • Put bisque in fridge for about 2 hours to cool completely.
  • Once cooled, serve in bowls and swirl a little extra cream throughout. Top with Mexican shrimp and garnishes of choice.

Mexican Shrimp

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