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2012-01-26 digital edition

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2012-01-26 / General Stories

From the Chef’s Corner

Shrimp and Corn Bisque
by Chef Deedle

When I was a kid, I didn’t even know what a shrimp was. My dad was a farmer in Killeen, Texas. We ate what we harvested and, other than chicken and fish that we raised, it was not to be had. When I joined the Navy and traveled all over the world, my taste buds got “educated” somewhat, to the different cuisines of the world. Shrimp was one of them.

¼ cup butter
2 onions, diced
2-3 garlic cloves, minced
1 green bell pepper, diced
1 ½ lbs. small shrimp (peeled and de-veined)
1 pkg. (8 oz.) cream cheese, softened
1 can (4.5 oz.) tomatoes and green chiles
2 cans (14 oz. each) cream-style corn
1 tbsp. minced fresh basil or dried
3 cups milk
1 tsp. fresh black pepper
½ tsp red pepper or more, to taste
Salt to taste
½ bunch green onions, chopped












Melt butter in saucepan over medium heat. Saute onion, garlic and bell pepper until onions begin to turn translucent, about 5 minutes. Add shrimp and cook until pink, about another 5 minutes. Add cream cheese and stir until melted. Stir in tomatoes, corn, basil, milk and peppers. Turn down heat and simmer 10 minutes. Taste, add salt and adjust spices. Add green onions on top of serving.

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