My Ramblings

Shrimp and Corn Bisque

**Can easily be converted to a potato soup by skipping the shrimp and corn, but adding 4 pre-baked, (2 peeled, 2 not) cut potatoes and pre-cooked bacon.  Scallions are a good touch, too.**

Saute 1 chopped onion and garlic.  Put to the side.  Start with a blonde roux.  Slowly add in 2 cans (24 oz, or 3 c.) evaporated milk (any type of milk would work. i just have this on stock) Bring to a boil, stirring constantly.  Lower the heat to medium, and continue to stir often.  Add cheese (5 slices is called for, but whatever your preference will work).  Add pre-cooked shrimp.  Drain 1 can niblet corn.  Stir in corn, onion, and garlic.  Season as desired. 

**A good exchange or add in would be crawfish**