While I was in Louisiana we had a delicious shrimp and crab corn bisque. So I gave it a try myself (sadly I couldn't find any crab so I made a shrimp and corn bisque) and it turned out pretty delicious!
SHRIMP & CORN BISQUE
4 small white potatoes, chopped small
1 32oz chicken broth
1 large shallot, diced small
1 TB minced garlic
2 TB butter
2 TB flour
1 can creamed corn
1 sm heavy whipping cream
1 lb shrimp, bite size
1 tsp chili powder
If desired Chinese Chili paste
Boil chopped potatoes in one inch of chicken stock. While boiling, saute shallots and minced garlic in small pan.
Once potatoes are par-cooked, add shallots, creamed corn and all but 1/2 cup of chicken broth.
In same pan you cooked shallots in, add butter and flour, cook slow and low until you have a nice golden roux. Once golden add remaining chicken broth and thin. Then add to potatoes and corn.
Add shrimp and let simmer until shrimp and potatoes are cooked. Then slowly whisk in whipping cream.
Finally season with salt, pepper and chili powder to taste. (I prefer a little extra heat so I add a 1/2 tsp of Chinese chili paste).