Shrimp and Corn Bisque

Now that the weather has FINALLY taken a turn towards autumn and the days and nights are a little cooler, it makes me want to be in the kitchen baking treats, bread and…making soup!

This bisque has been a favorite for a while now.  It’s very easy quick and easy to make and it is practically fool proof.

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You can add more cream if you like or substitute the light cream for heavy.  You could add cheese, more shrimp.  You could use sherry.  And you could always add kale or spinach too.

It is very versatile and easy to change up to what you are craving.

As always, I love some warm bread with my soup, and a glass of wine of course.

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So, first you want to devein your shrimp and remove the tails.  If you are using large shrimp, cut them in half so they are more bite size.

Dice up your potatoes into small cubes, again bite size BUT if they are small cubes they will cook quicker.  I use diced frozen potatoes, the work is already done for me!!

The corn I use is just frozen yellow corn,

Using the herbs is optional of course but I still have plentiful amounts of thyme and rosemary so I have been adding them to lots of recipes!  You could use whatever herbs you have on hand and love.

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Here’s the recipe:

3 cups shrimp, deveined and tails removed, chopped if shrimp are large

1 medium onion, chopped

3 cups potatoes, diced in small bite size cubes

1-1/2 cups corn

1 heaping tablespoon tomato paste

one 32 oz carton of chicken stock

1 cup light cream (or heavy cream if you prefer)

2 sprigs each of thyme and rosemary, strip the stems and chop the rosemary

slurry of cornstarch and water to thicken the soup

In a heavy soup pot, sauté the shrimp, onions and potatoes for about 10 minutes, salt and pepper.

Add the stock, tomato paste and corn, using a light simmer, cook until the potatoes are tender.

Add the cream, herbs and the slurry.  If adding kale or sherry you can add it now.

Once the soup has thickened, turn off the heat and serve.

Garnish with shredded cheese, bacon, sour cream, whatever you like.

Serve with crusty bread or I made Rosemary Focaccia bread to go with this soup.

Enjoy!

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