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Soup's On: Shrimp & Corn Bisque

  • 4 tablespoons butter
  • 1 small yellow onion, chopped
  • 3 ribs celery, chopped
  • 2 cloves of garlic, minced
  • 1 1/2 quarts chicken stock
  • 4 1/2 tablespoons flour
  • 1/2 pound shrimp, raw (if large, then cut into bite-size pieces)
  • 1 cup kernel corn (fresh or frozen)
  • 1/2 cup heavy cream
  • Salt & pepper to taste
Melt buttter in a sauce pot over medium heat.  Add onion, celery and garlic.  Saute the vegetables until slightly soft then add flour, stirring well.  Pour the chicken stock into the sauce pot gradually while whisking.  (At this point, the soup should be slightly thick.)  Add shrimp and corn kernels.  Simmer until the shrimp is cooked, then, add cream.  Season to taste.
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