Shrimp and Corn Soup Bisque

• servings: 2 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 tablespoon extra-virgin olive oil

1/4 cup chopped onion

3/4 teaspoon minced garlic

1/4 cup dry white wine

1/2 teaspoon celery salt

1/4 teaspoon ground paprika

1/2 tablespoon tomato paste

8 fluid ounces clam juice

1/2 cup heavy cream

½ cup water

2 tablespoons butter

½ cup corn kernels (fresh or frozen)

1/2- pound uncooked medium shrimp (peeled and deveined (fresh or frozen)

Fresh parsley leaves (for garnish, optional)

Directions

In a medium saucepan, heat the olive oil over medium-high. Sauté the onion and garlic, and cook for about 5 minutes.

Slowly add the wine, then stir in the celery salt and paprika.

Stir in the tomato paste and clam juice. Simmer for about 10 minutes.

Puree the mixture in a blender or use a stick blender in the pot until smooth.

Return the mixture to the pot, if needed, and then add the heavy cream, ½ cup of water, butter, and corn kernels. Add more salt to taste if needed.

Cut the shrimp into bite-size pieces and add them to the soup. Continue to simmer for 5 to 10 minutes more, or until the shrimp turns pink. Top with parsley, if desired, and serve.

Nutrition

• Calories: 593 kcal
• Total Fat: 41 g
• Saturated Fat: 22 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.5 g
• Cholesterol: 280 mg
• Sodium: 1288 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 2 g
• Total Sugars: 9 g
• Protein: 27 g