Louisiana Shrimp Corn Bisque (Print Version)

# Ingredients:

01 - ½ pound bacon, chopped.
02 - 1 medium yellow onion, finely chopped.
03 - ½ bell pepper, finely chopped.
04 - 2 celery stalks, finely chopped.
05 - 4 garlic cloves, minced.
06 - ¼ cup sherry cooking wine.
07 - 8 tablespoons butter (1 stick).
08 - ½ cup all-purpose flour.
09 - 4 cups shrimp stock.
10 - 1½ cups water.
11 - 2-4 green onions, chopped.
12 - 1 bunch fresh parsley, chopped.
13 - 1½ pounds medium shrimp (41/50 count).
14 - 1 tablespoon Cajun seasoning.
15 - 4 ears corn (2-3 cups kernels).
16 - 2 cups heavy cream, warmed.

# Instructions:

01 - Chop vegetables, cut corn from cob. Season peeled shrimp with Cajun spice, refrigerate.
02 - Crisp bacon in Dutch oven over medium heat for 8 minutes. Leave 1 tablespoon grease.
03 - Add onion, pepper, celery. Cook 5 minutes. Add garlic for 1 minute.
04 - Add sherry to deglaze. Add butter, then flour. Cook 5 minutes until darker.
05 - Whisk in stock and water. Add half herbs. Simmer 20 minutes uncovered.
06 - Add shrimp, corn, cream, and remaining herbs. Simmer 5 minutes until shrimp are pink.

# Notes:

01 - Best made with homemade shrimp stock.
02 - Keeps 2-3 days in fridge.
03 - Can freeze up to 3 months.

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