Gulf Shrimp Corn Bisque

Directions

1. Peel the shrimp. With the heads make a stock. In a high pot place the heads of the shrimp add 1qts water, add half of the carrot, celery, onion cut in ½ inch cubes, and the thyme. Bring to boil. Let it simmer for 45 minutes. Strain. 
2. Wash, peel and dice (1/4in) the vegetables.
3. Wash the corn. Keep the corn as it is with the husk. Cook the corn in the oven at 350 for 30 minutes. Remove the husk. Remove the corn kernels from the cobs. Keep the cobs. 
4. Sautéed the vegetables in olive oil. Season with Old Bay. (Treat Old Bay like salt. High sodium content in it). Add the corn flour. Stir and pour the shrimp stock and the half and half. Gently bring to boil. Add corn and cobs. Let it simmer for 20 minutes. Add red chili flakes. Sautéed the shrimp.  

Cook’s Note

Timeline
Start by cooking the corn. While the corn is in the oven make the shrimp stock. By the time the stock is cooked and strained. The corn ears are cooling down. The vegetables are peel, dice, and cooking in the olive oil. Meanwhile the corn is not too hot anymore. The husk and kernels can be removed from the cobs. The corn flour is added to the vegetables. Stir. Time to add the stock, half and half, corn kernels, cobs, Old Bay. Let it simmer. Remove the cobs. Correct seasoning if needed. Sauteed the shrimp. Enjoy.
Tips
Can be serve with thin crispy bacon lardons, croutons. If you serve bacon, cook the bacon first. Keep the melted lard and use it to sautée the vegetables. You can remove the corn flour and use heavy cream instead of the half and half.