Corn and Shrimp Bisque

Ingredients

• 1  bay leaf 
• 1 tablespoon butter 
• 0.3 cup cooking sherry dry
• 4  ears corn 
• 3 tablespoons flour all-purpose
• 1 cup half-and-half 
• 2 cups onion coarsely chopped
• 1.3 teaspoons salt 
• 2 pounds shrimp unpeeled
• 1  thyme sprig fresh
• 2 tablespoons tomato paste 
• 5 cups water 
• 0.3 teaspoon pepper white

Equipment

• bowl
• frying pan
• whisk
• pot
• sieve

Directions

1. Peel and devein shrimp, reserving shells. Coarsely chop shrimp. Cover shrimp and chill.
2. Remove kernels from ears of corn to measure 2 cups, and set aside. Reserve the corn cobs.
3. Heat a stockpot coated with cooking spray over medium-high heat.
4. Add the shrimp shells and onion to pan; saut 5 minutes or until shells turn pink.
5. Add corn cobs, water, bay leaf, and thyme; bring to a boil. Reduce heat, and simmer 30 minutes.
6. Drain the shrimp stock into a sieve over a bowl; discard solids.
7. Melt butter in a large nonstick skillet over medium heat.
8. Add corn kernels; cook 2 minutes, stirring frequently.
9. Add tomato paste; cook 2 minutes, stirring frequently.
10. Combine sherry and flour, stirring with a whisk to form a slurry.
11. Add slurry to pan; cook 1 minute, stirring constantly.
12. Add shrimp stock, salt, and pepper; bring to a simmer. Cook 4 minutes or until bisque starts to thicken, stirring frequently.
13. Add shrimp; cook 3 minutes or until shrimp are done. Stir in half-and-half; serve immediately.