This Spicy Shrimp Corn and Potato Bisque is simple to make, but so packed with flavor! It’s going to be come a family favorite!
You guys, I’m so pumped about today’s post! Today I get to share with you this amazing new book from my friend, Shawn over at I Wash You Dry! I absolutely love when I get the chance to support my friends, and this book is AMAZING.
Express Lane Cooking is such a fun concept. The idea behind it is that each recipe requires you to only buy five ingredients from the grocery store . . . in the express lane . . . get it?? :) And with those five ingredients, Shawn gives you three different dinners that you can make once you add in some ingredients from your pantry.
For example, in this soup the ingredients you’d buy are chipotle chiles in adobo, creamer potatoes, half and half, frozen corn, and shrimp. And the ingredients from the pantry are olive oil, onion, garlic, chicken broth, salt, and pepper.
I had the pleasure of testing some of the recipes from the book while Shawn was writing, and everything I made was easy to put together, and packed with flavor. I especially loved her Spanish Rice and her Enchiladas with homemade sauce. YUMM!
So I was excited to try something different once I got my hands on the book. Nathan asked me to make him this soup and it was such a good pick! The chipotle flavor is amazing, and the rest of the ingredients just go so perfectly together.
I definitely recommend Express Lane Cooking if you are in dinner ruts! It’s a winner!
Spicy Shrimp Corn and Potato Bisque
- 1 TBSP olive oil
- 1 medium onion chopped (I left this out since my husband is anti-onion)
- 1 clove garlic
- 4 cups chicken stock
- 1 TBSP chopotle chiles in adobo sauce
- 1 lb creamer potatoes cut into pieces
- 1 cup frozen corn
- 1 cup half and half I used fat free
- 1 pound medium shrimp peeled and deviend
- salt and pepper to taste
- Heat a large soup pot over medium heat and add olive oil. Saute the garlic and onion until translucent and fragrant.
- Add the chicken stock, chipotle chiles in adobo, and potatoes. Bring to a boil, reduce to a simmer, and cook for 10 to 12 minutes or until the potatoes are tender.
- Transfer the soup carefully to a blender and blend until smooth.
- Return the soup to the pot and over low heat add the corn and the half and half. Increase the heat to medium and stir in the shrimp, cooking until the shrimp is pink and completely cooked through. Season with salt and pepper to taste.
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