Ingredients:

1 lb shrimp, peeled and deveined
2 cups fresh or frozen corn kernels
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp unsalted butter
2 tbsp all-purpose flour
4 cups seafood or chicken broth
1 cup heavy cream
1/2 cup diced bell pepper
1/2 tsp smoked paprika
1/2 tsp cayenne pepper (optional)
Salt and black pepper to taste
2 green onions, chopped (for garnish)

Instructions:

1. Sauté the Vegetables:Melt butter in a large pot over medium heat.
Add onion and bell pepper, sauté for 5-6 minutes until soft and translucent.
Stir in garlic, cooking for 1 minute until fragrant.
2. Prepare the Roux:
Sprinkle flour over the sautéed vegetables, stirring continuously for 1-2 minutes until lightly browned.
3. Add Broth and Seasonings:
Slowly pour in the broth, stirring to blend the roux.
Bring to a boil, then reduce heat to a simmer.
Stir in corn, smoked paprika, cayenne pepper (optional), salt, and pepper.
Let simmer for 10-15 minutes until the flavors meld and the corn softens.
4. Add Cream and Shrimp:
Stir in heavy cream for richness.
Add the shrimp and cook for 5-7 minutes, until the shrimp is pink and opaque.
5. Garnish and Serve:
Ladle the bisque into bowls.
Garnish with green onions and parsley.
Serve immediately and enjoy the rich, creamy flavor!