Curried shrimp & corn bisque

It's October! I took the summer off. Now I'm back and better then ever. Yes you read the title right Curried shrimp and corn bisque. First of all I had no idea that I was going to make this soup. Crazy right?! This was an unplanned soup and amazing surprise. I kinda just kept grabbing things from the pantry. A dash of this and a sprinkle of that. Lucky for all of you I wrote everything down.
Are you ready for a creamy spicy complex bisque? It only took about 30 min start to finnish. Now my boys don't consider soup as dinner. So tonight I am paring this soup with Erny's slow cooked ribs! Man  dinner is going to spectacular!
Some useful equipment but not necessary to make this: immersion blender- it's a handheld stick blender used for pureeing soups and sauces. If you don't have one a blender or food processor does the trick.

Curried Shrimp and Corn Bisque:
2 TBS olive oil
2 TBS garlic minced
1/2 onion diced up
2 carrots diced up
3 medium potatoes diced up
1 head cauliflower cut up in chunks
46 oz chicken stock- or veggie
1 tsp Tandoori curry
1 tsp Vindaloo curry
2 tsp graham Masala
2 tsp smoked sea salt
1 tsp salt
1 TBS hot smoked paprika
2 tsp black pepper
1 TBS olive oil
2 cups corn- fresh or frozen
3 cups small shrimp- raw

In a 4 quart pot over medium heat 2 TBS olive oil. Then add the onion, carrot, cauliflower and potatoes. Saute till the onions are clear about 5 min. Then add all the spices, saute for another minute. Add the chicken stock. Turn the heat up to high and boil till everything is soft, turn the heat down to low. Now use an immersion blender to puree the soup, this should yield a creamy base.  In a different pan add 1 TBS olive oil  and on high heat add the corn and shrimp. Saute them till the shrimp is fully cooked.  Add the shrimp /corn mixture into the soup. It's souper easy!
post #103 on 10/3