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Corn and Shrimp Bisque - Recipe

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Corn and Shrimp Bisque Recipe
  • Melt butter in large stockpot over medium heat. Add corn, onions, celery, bell pepper, garlic, and diced tomatoes. Saute' until vegetables are wilted.
  • Add shrimp, thyme, basil, bay leaves, and broth. Simmer uncovered for about 8 minutes.
  • In a separate pan, add flour to some of the above liquid, heat and stir to make a white roux, do not brown. Gradually add milk and half and half, stir, do not boil. Return to pot.
  • Season to taste with salt, black pepper, cayenne, and pepper sauce. Add parsley and green onions. Simmer uncovered for about 30 minutes.
Servings: 8
-4 tablespoons butter
-1 16 oz pkg frozen sweet corn
-1 med onion, chopped
-2 ribs celery, chopped
-2/3 cup bell pepper, chopped
-2 cloves garlic - minced
-2 Roma tomatoes, diced
-16 ounces shrimp - peeled, no tails, cut if lg
-1/2 teaspoon thyme - dry
-1/2 teaspoon basil - dry
-2 bay leaves
-2 cans (14.5 oz) chicken broth
-1/2 cup flour
-1 pt milk
-1 pt half and half
-1 1/2 teaspoons salt
-1/4 teaspoon fresh ground pepper
-1/4 teaspoon cayenne
-2 dashes hot pepper sauce
-1/2 cup fresh parsley - chopped
-1 cup green onion - chopped