Corn Pudding

1 can corn, drained
1 can cream corn
1/8 cup sugar
2 tbsp. cornstarch
1/4 cup milk
1 egg

Mix cornstarch and milk together until smooth. Add all ingredients into a large glass bowl, microwave for 3 to 4 minutes, until thickened, stir well.

Shrimp Bisque

3 cups water
1/2 cup chopped onion
1 cup diced potatoes
1 tbsp. chopped parsley
1 cup shredded carrots
1/2 cup chopped celery
1 to 2 pounds, peeled, raw shrimp
2 cups milk
2 tbsp. flour
8 oz. cream cheese, cut into cubes
2 tbsp. butter
1 tsp. salt
1 tbsp. worcestershire sauce
1 tsp. black pepper

Boil Shrimp until done. Take in a large saucepan or soup pot, 2 cups water with 1 cup shrimp water, add carrots, onion, celery, potatoes, salt, pepper, worcestershire sauce, and parsley. Bring to a boil, reduce heat to medium, cook covered for 15 minutes, stir in cream cheese until melted, add milk. Blend together butter and flour, add to pan. Stir in shrimp. Cook over med-low to low until mix thickens and bubbles.