Shrimp Corn Bisque (Print Version)

# Ingredients:

01 - 1/2 pound bacon, chopped.
02 - 1 medium yellow onion (1 cup diced).
03 - 1/2 bell pepper (1/2 cup diced).
04 - 2 celery stalks (1/2 cup diced).
05 - 4 cloves garlic, minced.
06 - 1/4 cup sherry cooking wine.
07 - 8 tablespoons butter.
08 - 1/2 cup all-purpose flour.
09 - 4 cups shrimp stock.
10 - 1 1/2 cups water.
11 - 2-4 green onions (1/2 cup).
12 - 1 bunch parsley (1/4 cup).
13 - 1 1/2 pounds medium shrimp.
14 - 4 ears corn (2-3 cups kernels).
15 - 2 cups heavy cream.

# Instructions:

01 - Chop vegetables. Season shrimp with Cajun spice. Remove corn from cobs.
02 - Crisp bacon in Dutch oven, leave 1 tablespoon grease.
03 - Cook onion, pepper, celery 5 minutes. Add garlic 1 minute.
04 - Add butter and flour. Cook 5 minutes until darkened.
05 - Whisk in stock and water. Add half herbs. Simmer 20 minutes.
06 - Add shrimp, corn, cream and remaining herbs. Cook 5 minutes until shrimp done.

# Notes:

01 - Can be partially made ahead - add seafood and cream just before serving.
02 - Homemade shrimp stock recommended for best flavor.
03 - Stores 2-3 days refrigerated, 3 months frozen.

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