2 T. olive oil
1 small-medium onion, minced
4 T. butter (salted or unsalted per your health choice)
1/4 c. flour
3 c. low-sodium, organic chicken stock (you can use regular stock)
1 c. fat free milk (you can use any kind of milk that you have)
1-2 lbs. bag frozen shrimp thawed and peeled
1.5-2 c. frozen corn (no need to thaw)
1/2 tsp. minced fresh or dried dill and thyme
Dash of Chipotle pepper
1/2 c. light cream
Salt and pepper to taste
Heat the olive oil in a stock pot over low heat adding the minced onion and cooking over low heat until softened, but not to brown (8-10 minutes). Meanwhile, melt the butter in a medium saucepan. Add the flour and stir with wire wisk until blended. Pour in chicken stock and milk, one after the other, and stir to blend. Bring mixture to a boil over medium heat stirring frequently for about 6-7 minutes.
Cut the thawed, peeled shrimp into 2-3 pieces. Add the shrimp to the stock pot with the onion. Then add the frozen corn, dill and thyme. Cook for 3-4 minutes over medium-high heat stirring occasionally. Add the sauce mixture from the medium sauce pan and mix well. Using an immersion blender, puree mixture until desired consistency...about that of a bisque. Add the cream, chipotle pepper, and mix. Bring to a boil mixing frequently. Add the salt and pepper to desired taste. Serve steaming hot!
Brooke L. Scheler