Anyone have a good recipe for shrimp and corn bisque?

Simmer the corn cobs in water for about 45 minutes to and hour. Corn stock.

LINK

Thank you balls

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When you cut the corn off the cob, don’t cut it deep into the cob. Just cut off about about 3/4 of the kernel. Then using the back of your knife scrape the cob. What comes out is the milk. Easy peasy

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This and then simmer the cobs for a while as suggested. Adds a lot of flavor to the soup.

ETA: I have a simple recipe on the recipe book. MD just posted one here recently, as well.

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simple recipe

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perfect. I’ll look it up

Rza, I think he’d get on my nerves real quick

I forgot I did.

Here it is

Also Sorry Martini. I didn't see your response about making corn broth when I did my identical post.

I have one that is super simple in that it's just cans of stuff. Would not be food board approved and Gaston would kill puppies if he read it, but it's damned good.

First, one that just came up on my feed...damn you Facebook:

Ingredients
½ cup butter
¾ cup all-purpose flour
½ cup chopped yellow onion
¼ cup chopped celery
¼ cup chopped green bell pepper
2 cloves garlic, minced
½ teaspoon Old Bay seasoning
2 cups half-and-half
8½ cups Shrimp Stock, recipe follows
¼ cup brandy
5 tablespoons tomato paste
1 teaspoon smoked paprika
1 pound peeled and deveined large fresh shrimp
Garnish: dry sherry, chopped fresh parsley
French bread
Instructions
In a large Dutch oven, melt butter over medium heat. Add flour and cook, stirring constantly, 6 minutes. Stir in onion, celery, bell pepper, garlic, and Old Bay. Cook, stirring constantly, 7 minutes.
In the container of a blender, combine onion mixture and half-and-half. Blend until smooth and return to Dutch oven.
Add Shrimp Stock, brandy, tomato paste, and smoked paprika. Bring to a boil over medium-high heat, then reduce heat and simmer 35 to 40 minutes. Add shrimp and cook until shrimp are pink and firm, 8 to 10 minutes. Garnish with a drizzle of sherry and chopped parsley, if desired. Serve with French bread.

Now, the easy one that is actually crawfish soup, but I use shrimp and lump crabmeat:

I love the second one

I’m gonna give it a try and not tell anyone

Next time I want it, I am making it ahead of time. The portions I reheated last week were better than when it was freshly made.