New Orleans Shrimp and Corn Bisque

Directions:

In a large pot, heat the veg oil or butter over medium heat.

Add the onion, garlic, bell pepper, and celery; sauté until softened.

Stir in the corn, cayenne pepper, paprika, salt, and pepper.

Pour in the seafood stock or vegetable broth and bring to a simmer.

Add the shrimp and cook until they turn pink, about 3-5 minutes.

If using, dissolve the cornstarch in a small amount of warm water and add to the pot, stirring well.

Reduce heat and stir in the heavy cream; simmer for another 5 minutes.

Serve hot, garnished with green onions.