Shrimp Corn Bisque

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This is originally from the houston chronicle's food section. I have used the fat-free half and half and light butter in this with good results.use medium or large shrimp for this bisque.

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Steps

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Leaving tails intact on 4-6 shrimp , peel and devein shrimp.

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Butterfly tail-on shrimp and chop the remaining shrimp.

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In a large saucepan , melt butter.

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Add butterflied shrimp and saute just until bright pink and cooked through.

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Remove with slotted spoon and set aside.

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Add onion , chilies , and celery to pan.

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Saute until onion is tender , but not browned.

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Stir in chopped shrimp and saute until just pink.

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Add all but 1 / 4 cup corn and saute 30 seconds longer.

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Sprinkle flour over vegetables and shrimp then cook and stir 1 minute more.

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Add broth and half and half.

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Cook , stirring constantly , until smooth , heated through and slightly thickened , about 4 minutes.

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Serve in bowls , garnished with remaining corn kernels , butterflied shrimp , and cilantro sprigs.

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Ingredients

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shrimp, butter, onion, jalapeno pepper, celery, fresh corn kernels, all-purpose flour, chicken broth, half-and-half, fresh cilantro stem