Shrimp-Corn Bisque

Directions

1. 1
   Leaving tails intact on 4-6 shrimp, peel and devein shrimp; butterfly tail-on shrimp and chop the remaining shrimp.
2. 2
   In a large saucepan, melt butter.
3. 3
   Add butterflied shrimp and saute just until bright pink and cooked through. Remove with slotted spoon and set aside.
4. 4
   Add onion,chilies( if using ), and celery to pan; saute until onion is tender, but not browned.
5. 5
   Stir in chopped shrimp and saute until just pink.
6. 6
   Add all but 1/4 cup corn and saute 30 seconds longer.
7. 7
   Sprinkle flour over vegetables and shrimp then cook and stir 1 minute more.
8. 8
   Add broth and half and half.
9. 9
   Cook, stirring constantly, until smooth, heated through and slightly thickened, about 4 minutes.
10. 10
    Serve in bowls, garnished with remaining corn kernels, butterflied shrimp, and cilantro sprigs.