Shrimp & Corn Bisque

Serves 2-3 people - I double this recipe.

Ingredients

3 c. frozen corn, thawed, divided
2 c. chicken broth, divided
3/4-1 lb. unpeeled medium shrimp/scallops or a mix
1 tbsp. olive oil
1 c. chopped onion
1 c. chopped green pepper
1 c. sweet red pepper
1 c. milk
1/4 c. half & half
1/8 c. cilantro
1/8 c. parsley
1/4 tsp. salt
1/8 tsp. pepper
1 clove garlic

Directions

Combine 2 c. corn & 1 c. broth
Puree, set aside
Heat oil in large skillet over medium heat
Add onion, green pepper, red pepper, garlic
Saute until tender - puree is desired
Stir in pureed corn, remaining broth (1 c.), and milk
Boil, reduce heat, simmer 5 minutes
Add remaining corn (1 c.), shrimp, cilantro, parsley, s&p
Cover, simmer 5-10 minutes

For Crock pot

Puree 2 c. corn and 1 c. broth, combine with remaining ingredients in ziplock bag. Freeze. Cook in crockpot 3-4 hours on low.