When we lived in Georgia I attended a church where the pastor was an inspiration in more ways than one. Not only could he raise the roof with a sermon, he could cook up a storm. Every month he shared one of his recipes in the church newsletter. My favorite was his Shrimp and Corn Bisque.
Ingredients
| ½ stick butter | 2 c. cream, or 2 cans evaporated milk |
| ¼ c. flour | 1 Tbsp. dried parsley |
| 1 medium onion, chopped | 1 tsp. salt |
| 2 c. chicken broth | ½ tsp. black pepper |
| 1 10-oz. package frozen corn kernels | cayenne pepper to taste |
| 4 medium, red-skinned potatoes, peeled, cooked and cubed | 1 lb. raw, peeled shrimp (about 30-35 shrimp) |
Preparation
1. Melt butter in a soup pot and make a roux by gradually adding the flour and stirring over medium-low heat until flour and butter are blended evenly.
2. Add onion and cook until tender and translucent, but not brown. Gradually add broth.
3. Gradually add broth. Stir in corn, potatoes, milk and seasoning. Cook 15 minutes on medium, stirring the whole time.
4. Add shrimp. Cook on lowmedium until shrimp turn pink and float (about 5 to 8 minutes).
Serves 4.
Nutritional Information: Calories: 650; Fat: 37g; Cholesterol: 250mg; Sodium: 1850mg; Total Carbohydrates: 55g; Dietary Fiber: 5g; Sugars: 5g; Protein: 25g.
