Shrimp-Corn Bisque

Submitted by Leslie in Texas

"This is originally from the Houston Chronicle's food section. I have used the fat-free half and half and light butter in this with good results.Use medium or large shrimp for this bisque."

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 lb shrimp
• 2 tablespoons butter
• 1⁄2 onion, diced
• 1 -2 jalapeno pepper, seeded and minced (optional, but we like them!)
• 1 stalk celery, diced
• 2 cups fresh corn kernels or 2 cups frozen corn
• 1 1⁄2 tablespoons all-purpose flour
• 1 (14 1/2 ounce) can chicken broth
• 1 cup half-and-half
• fresh cilantro stem, for garnish

directions

1. Leaving tails intact on 4-6 shrimp, peel and devein shrimp; butterfly tail-on shrimp and chop the remaining shrimp.
2. In a large saucepan, melt butter.
3. Add butterflied shrimp and saute just until bright pink and cooked through. Remove with slotted spoon and set aside.
4. Add onion,chilies( if using ), and celery to pan; saute until onion is tender, but not browned.
5. Stir in chopped shrimp and saute until just pink.
6. Add all but 1/4 cup corn and saute 30 seconds longer.
7. Sprinkle flour over vegetables and shrimp then cook and stir 1 minute more.
8. Add broth and half and half.
9. Cook, stirring constantly, until smooth, heated through and slightly thickened, about 4 minutes.
10. Serve in bowls, garnished with remaining corn kernels, butterflied shrimp, and cilantro sprigs.

Reviews

[Clare Bear]

This was DELICIOUS. I used a can of diced tomatoes instead of broth, but I'm sure the broth is great, too. I did use small shrimp as that was what I had. I used about 1/2 cup of half and half and a cup of milk. This was fresh-tasting and rich, a super company meal because it goes together so quickly and is SO yummy. Salad and rolls complete this satisfying meal!

 

[Paula5]

Wow! Thanks, Leslie. I made it with fat-free half-and-half as you suggested, and it was just marvelous. Instead of jalapenos, I added a couple of teaspoons of hot sauce, and it was a great addition. Love this soup!

 

[Mrs Kispert]

This was quite good! I increased the recipe, adding a can of creamed corn and another can of broth, and about 4-5 potatoes (peeled, diced, and cooked; I pureed the creamed corn and about 1/3 of the potatoes with a little of the broth and added it to the soup that way). I also used fresh parsley instead of cilantro, with a dash of nutmeg and a bay leaf. Yum!