Cajun Shrimp and Corn Bisque

Ingredients:

2 teaspoons butter

1 medium onion, diced

1 bell pepper, any color, diced

1 rib celery, diced

1 T of chopped garlic 

2 teaspoons Better Than Bouillon (vegetable or chicken) 

1 15oz can creamed corn

1 teaspoon Tony Chachere's seasonings

1/2 teaspoon Zatarain's Shrimp and Crab boil concentrate, optional

1-pound medium raw shrimp, peeled

1 cup fresh or frozen corn

1 1/4 cup half-and-half

1/4 cup of water, too thin if needed

1 T lemon juice, optional

Tabasco sauce to taste

Bunch of green onions, chopped, for topping

Directions:

In a Dutch oven, sauté onion, bell pepper and celery until browned, about 5 minutes. Add garlic and sauté for about 30 seconds. Add Better Than Bouillon, creamed corn, Tony's and crab boil (if using) and bring to a simmer. simmer 10 minutes, then stir in shrimp and frozen or fresh corn. Simmer 5 minutes more, until shrimp is cooked through. 

Remove from heat and stir in half-and-half. Soup should have a chowder-like consistency. Add water to thin, if needed. Stir in lemon juice. Garnish with chopped green onions. Serves 5-6 as a main course.