Recipe: Corn & Shrimp Bisque

serves 6

1 cup clam juice
2 cups cream
2 cups milk
1 tablespoon chopped thyme
6 ears corn, shucked and kernels removed
3 tablespoons olive or vegetable oil, divided
1 pound shrimp, peeled and deveined
1 onion, finely chopped
3 cloves garlic, minced
1/4 cup sherry
1 teaspoon Worcestershire sauce
2 teaspoons fresh lemon juice
sea salt and freshly ground pepper

Combine clam juice, cream, milk, thyme, and corn kernels in medium pot. Bring to a simmer, reduce to low, and cook for 30 minutes. Working in batches, carefully puree half the corn mixture in a blender until smooth. Return to pot. Heat 2 tablespoons oil in large saute pan over medium-high heat. Add shrimp and cook until pink, about 2 minutes, season with salt and pepper; remove from pan and set aside. Add remaining oil to now empty pan over medium heat. Add onions and saute until golden, about 5 minutes. Add garlic and cook 30 seconds. Carefully add sherry and simmer until reduced by half, about 1 minute, using a wooden spoon to scrape up any brown bits accumulated on bottom of pan. Transfer onion mixture along with shrimp to pot. Remove from heat; stir in Worcestershire and lemon juice. Season with salt and pepper. Serve.