16oz cans of kernel corn, drained
lbs. Peeled Shrimp
(14oz) cans of Chicken Broth
cups of Half & Half
(8oz.) Soft Cream Cheese
Tbsp. cornstarch (mix with ½ cup of cold water)
Peel Onion and puree-set inside. Semi-puree one can of corn-set aside. Take about a cup of shrimp and semi-puree (this will set a flavor throughout the bisque)-set aside. In a large pot ,melt butter and sauté onions. Add in one tbsp. of Down The Bayou Seasoning, cream cheese- Cook until cream cheese melts down making sure there are no lumps. Add in chicken broth, half & half, shrimp and corn. Bring to a boil then reduce to a simmer for approximately 25-30 minutes, stirring occasionally. Mix corn starch and water-pour into pot, continue stirring until mixture thickens. While the pot is simmering, it is a good time to adjust the seasoning. This will be a spicy bisque and should have some bite to it. Take 1-1/2 tsp of Down The Bayou Seasoning -stir in slowly til dissolved.