Shelly's Recipe

Shrimp and Corn Bisque

Category: Soups

3/4 lb. Tiny Cooked Shrimp, thawed and rinsed under cold water
1 cup Frozen Whole-Kernel Corn
1 can (14.5 oz) Vegetable Broth
2 cups Potatoes, diced
2 cups 2% Milk
1/4 cup Onion, chopped
1/4 cup red Pepper, chopped
2 tbsp Flour
1 tbsp Butter
1 tbsp Fresh Thyme, chopped or 1 tsp Dried Fresh Parsley, chopped - as a garnish

Melt butter in medium saucepan over medium-high heat, then add onion and red pepper, cook until tender.

Stir in flour until well-blended, stir in potatoes, corn, broth and thyme and bring to a boil, reduce heat to low and simmer (8-10 minutes), or until potatoes are tender.

Stir in Shrimp and milk, continue cooking until heated through.

Sprinkle each serving with chopped parsley and serve.