Shrimp-Corn Bisque

Ingredients

• 1 lb shrimp
• 2 tablespoons butter
• 1/2 onion, diced
• 1-2 jalapeno pepper, seeded and minced (optional, but we like them!)
• 1 stalk celery, diced
• 2 cups fresh corn kernels or frozen corn
• 1 1/2 tablespoons all-purpose flour

• 1 (14 1/2 ounce) can chicken broth
• 1 cup half-and-half
• fresh cilantro stem, for garnish

Directions

1. 1

   Leaving tails intact on 4-6 shrimp, peel and devein shrimp; butterfly tail-on shrimp and chop the remaining shrimp.

2. 2

   In a large saucepan, melt butter.

3. 3

   Add butterflied shrimp and saute just until bright pink and cooked through. Remove with slotted spoon and set aside.

4. 4

   Add onion,chilies( if using ), and celery to pan; saute until onion is tender, but not browned.

5. 5

   Stir in chopped shrimp and saute until just pink.

6. 6

   Add all but 1/4 cup corn and saute 30 seconds longer.

7. 7

   Sprinkle flour over vegetables and shrimp then cook and stir 1 minute more.

8. 8

   Add broth and half and half.

9. 9

   Cook, stirring constantly, until smooth, heated through and slightly thickened, about 4 minutes.

10. 10

    Serve in bowls, garnished with remaining corn kernels, butterflied shrimp, and cilantro sprigs.