Chef Bruce Piatek II is the executive chef of Eleven Eleven Mississippi. His wife, Anne Piatek, is also a chef. She works as a personal chef to families creating nutritious and healthy meals. Together, Bruce and Anne teach really wonderful cooking classes at Kitchen Conservatory because their different styles compliment each other so well. At their last class, they made a soup that everyone just loved. Yes, this bisque is rich, but oh, so yummy! We had multiple requests to share the recipe. 

Shrimp and Corn Bisque

1/2 cup diced red, yellow and green peppers
1/4 cup minced red onions
1/4 cup minced yellow onions
1 tablespoon olive oil
1 teaspoon ground chili powder
2 teaspoons minced garlic
2 pounds bay shrimp
3 quarts heavy cream
2 cups corn kernels
salt and white pepper to taste
2 cups tomato juice
1 tablespoon sambal oelek chile paste
cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water)

In a thick bottomed soup pot, saute the peppers, onions and garlic with the oil until semi-soft. Add the shrimp, and cook for another 2 minutes. Combine the remaining ingredients and bring to a boil. Thicken the soup to the consistency of a chowder or buttermilk, using either roux, cornstarch or arrowroot. Reduce the heat to a simmer and continue to cook for about 20 minutes. Season to taste and serve.

The next class taught by both Piateks is February 26, “Turn up the Heat” and Anne Piatek is teaching “Luxury Spa” on January 12. Register now for more delicious food!