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Spicy Shrimp Corn and Potato Bisque

Author: Lisa Longley


  • 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.