Fresh Corn and Shrimp Bisque

 Fresh Corn and Shrimp Bisque

Ingredients:

• 3 tbsp butter

• 1⁄2 c. chopped onion

• 3 tbsp flour

• 1 tsp salt

• 1 tsp black pepper

• 3⁄4 tsp cayenne pepper

• 1 tbsp Worcestershire sauce

• 1⁄2 tsp Tabasco sauce

• 4 c. (1 qt..) fat-free half-and-half

• 1 c. (4 oz.) shredded Mexican or Cheddar cheese

• 1 lb shrimp, peeled and deveined (31-40 count frozen)

• 3 c. corn kernels from 3 boiled ears of corn, or 3 c. frozen or canned whole kernel corn

Instructions:

1. Melt butter in a large saucepan. Add onion and sauté until translucent. Gradually add the flour, stirring constantly.

2. Stir in the salt, black pepper, cayenne pepper, Worcestershire, and Tabasco sauce. Add the half-and-half, stirring gently. Bring to a gentle boil. Reduce heat.

3. Add the cheese, shrimp, and corn. Simmer for 30 minutes. Ladle into soup bowls. Yield: 8 servings. Serve with warm corn cornbread.

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