Shrimp and Corn Bisque
	6 ears fresh sweet corn, approximately (enough to make 2 cups off the cobb)
	¼ cup butter or margarine
	½ cup finely chopped onion
	2 tbs flour
	3/4 tsp salt (less if desired)
	¼ tsp ground coriander
	¼ tsp white pepper
	1 tsp minced fresh thyme (or ¼ tsp dried)
	3 cups shrimp stock
	2/3 cup peeled small raw shrimp
	Milk or cream (optional)
	Cut the tops from the corn kernels into a large, deep bowl, 
	and then, using a dull knife, scrape the milk into the bowl. 
	The goal here is to get everything into the bowl rather than 
	on the kitchen wall. Measure two cups and set aside.
	Sauté the onion in the butter or margarine until soft, 
	but not brown. Mix the flour with the seasoning ingredients and 
	sprinkle over the onions. Stir in and cook for about two minutes 
	over a low fire. Do not brown. Stir in the stock until smooth. 
	Then stir in the corn and shrimp. Cook for several minutes until 
	the shrimp are firm and pink and the corn is tender. Finish with 
	a little milk or cream, if desired.
	Serves four.

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