CORN BISQUE SOUP RECIPE RECIPES

Steps:

• Heat oil in a large, heavy saucepan over medium heat. Add onion and a sprinkle of salt and pepper and cook until softened and translucent. Stir in corn and garlic and continue to cook, stirring often till corn browns, about 5 minutes. (Or roast your corn on the grill or in the oven.)
• Add broth and bring mixture to a simmer, for 15 minutes. Taste and add salt and pepper if necessary.
• Using a slotted spoon, transfer the corn mixture to a blender. Add cream and 1/2 cup of the cooking liquid. Slightly vent the top of the blender and carefully puree until the mixture is smooth, about 2 minutes on puree speed or higher.
• Return the puree to the pan. Whisk in cornmeal and bring the soup to a boil over medium heat while stirring constantly until thickened.
• Stir in bell pepper, serve hot or warm with hot sauce, cilantro and a squeeze of lime.....oh so so good! ....and some tea biscuits or crusty Italian bread with some butter.

Steps:

• Peel and devein shrimp, reserving shells. Coarsely chop shrimp. Cover shrimp and chill.
• Remove kernels from ears of corn to measure 2 cups, and set aside. Reserve the corn cobs.
• Heat a stockpot coated with cooking spray over medium-high heat. Add the shrimp shells and onion to pan; sauté 5 minutes or until shells turn pink. Add corn cobs, water, bay leaf, and thyme; bring to a boil. Reduce heat, and simmer 30 minutes. Drain the shrimp stock into a sieve over a bowl; discard solids.
• Melt butter in a large nonstick skillet over medium heat. Add corn kernels; cook 2 minutes, stirring frequently. Add tomato paste; cook 2 minutes, stirring frequently. Combine sherry and flour, stirring with a whisk to form a slurry. Add slurry to pan; cook 1 minute, stirring constantly. Add shrimp stock, salt, and pepper; bring to a simmer. Cook 4 minutes or until bisque starts to thicken, stirring frequently. Add shrimp; cook 3 minutes or until shrimp are done. Stir in half-and-half; serve immediately.