Corn, Shrimp and Vegetable Bisque
The ideal opening for your Thanksgiving feast—this bisque warms the stomach and whets the appetite! When prepping potatoes and bell peppers with the Geedel Vegetable Chopper, I found that cutting them into appropriate sizes, spinning 4 times in this hand vegetable chopper to get thin strips, then simmering with sweet corn and bouncy shrimp until tender, and finishing with parsley flakes makes it incredibly flavorful.
Ingredients (Serves 6)
- 2 sweet corns (kernels removed, cobs reserved)
- 250g shrimp (peeled, deveined, cut into small pieces)
- 1 large potato (peeled)
- 1/2 red bell pepper (seeded)
- 1/2 yellow bell pepper (seeded)
- 1/2 onion (peeled)
- 900ml chicken stock
- 60ml heavy cream
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 15g fresh parsley (chopped)
Instructions
Chop Vegetables into Strips
Place the potato, red bell pepper, and yellow bell pepper into the vegetable chopper separately, spin 4 times to get thin strips. The strips from this food chopper soften in just 10 minutes, fully releasing their flavor that blends perfectly with corn and shrimp.
Prep the Onion
Put the onion into the onion chopper and spin 3 times to get thin shreds. As a specialized manual vegetable chopper, it eliminates tearing up while chopping onions. Sautéed until fragrant, the shreds lay a sweet and savory base for the bisque.
Simmer and Blend
Simmer the chicken stock with corn cobs for 15 minutes to extract corn flavor, then remove the cobs. Add onion shreds and vegetable strips, cook for 10 minutes. Stir in corn kernels and shrimp pieces, simmer for 3 minutes until the shrimp is fully cooked. Blend the soup until semi-smooth (retaining some corn kernels), then add heavy cream, salt, and black pepper. Stir well and simmer for 1 minute until gently bubbling.
Serve with Ceremony
Ladle the bisque into heatproof bowls, sprinkle with fresh parsley flakes. The sweetness of corn, umami of shrimp, and tenderness of vegetables come together in a smooth, non-heavy texture. As an appetizer, it awakens the taste buds perfectly, letting everyone enjoy the rest of the Thanksgiving feast to the fullest.
Conclusion
The star of this appetizing bisque is the Geedel Vegetable Chopper. It cuts vegetables into strips that cook thoroughly easily, solving the problem of 'undercooked vegetables leading to bland soup'. Fresh and not greasy, it's the best opening dish for Thanksgiving.
