Shrimp Bisque

• 1 stick butter
• 1 large onion, chopped
• 4 tablespoons minced garlic
• 2 to 3 lbs shrimp, peeled
• 1 can Ro-Tel tomatoes, drained
• 2 1/2 pints heavy whipping cream
• 32 ounces of half and half
• 1 capful of liquid crab boil
• 2 cans cream-style corn
• 2 cans whole corn, drained
• 1 lb pasteurized processed cheese
• 2 tablespoons brown sugar
• 2 teaspoons thyme
• 2 tablespoons Tony Chachere's

1. In a large pot, melt butter, and cook onion and garlic until soft. Add shrimp and Ro-Tel, and cook until shrimp are pink. Add cream, half and half, and liquid crab boil. Bring just to a boil. Reduce heat to a simmer and add corn, cheese, brown sugar, thyme and seasoning. Cook just until the cheese melts.

butter, onion, garlic, shrimp, rotel tomatoes, cream, capful, creamstyle, corn, cheese, brown sugar, thyme, chacheres

Taken from www.epicurious.com/recipes/member/views/shrimp-bisque-50116870 (may not work)