Cajun Shrimp and Corn Bisque

1. Heat oil in a medium sized pot. Add onions and green onions to the pot and saute until cooked down, soft and clear.
2 Add chopped potatoes. Cook down until potatoes are soft and starting to come apart easily with a spoon. Add butter.
3. Add in shrimp/any other seafood you are adding to the bisque as well as the frozen corn to the pot. Cook down until shrimp and corn are cooked thoroughly – it should only take 3 or 4 minutes for the shrimp.
4. Add the can of soup, can of evaporated milk, and seasonings to the pot and stir in completely. You want to make sure your soup isn’t lumpy. Mix the regular milk and flour in a separate cup thoroughly ensuring there are no lumps of flour in the milk mixture.
5. Add the milk mixture and cheese to the pot and let cook on low/simmer for about 20-30 minutes. You want to stir it often so it doesn’t stick to the bottom of the bottom. If the soup gets too thick, you can add in whole or 2% milk in 1/2 cup increments, but make sure you cook it down to ensure it all blends in.

You can add dashes of hot sauce if you prefer things spicier! Just remember–Cajun doesn’t mean so spicy you can’t eat it or blackened until it’s burnt!