Shrimp and Corn Bisque

Makes 12 cups, enough for 12 appetizer or 6 main-dish servings

This bisque is so fragrant, you may have a hard time keeping family away from the pot while it's cooking!

Seasoning mix
2 teaspoons dry mustard
1-1/2 teaspoons salt
1-1/2 teaspoons sweet paprika
1-1/2 teaspoons garlic powder
1-1/4 teaspoons onion powder
1/2 teaspoon white pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried sweet basil leaves
1/4 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon dried oregano leaves

Creamy mixture
2 cups evaporated skim milk
6 tablespoons nonfat dry milk
1/4 cup nonfat mayonnaise
1/4 cup nonfat cream cheese

2-1/2 cups chopped onions, in all
4 cups fresh-cut corn, in all (about 6 to 8 ears)
2 cups apple juice, in all
1-1/2 cups defatted shrimp stock in all
1 cup chopped celery
1 teaspoon minced fresh garlic
1-1/2 pounds medium peeled shrimp
2 tablespoons minced fresh parsley

Combine the seasoning mix ingredients in a small bowl.

Place the creamy mixture ingredients in a blender and puree until smooth and creamy. Set aside.

Puree 1 cup of the onions, 2 cups of the corn, 1/2 cup of the apple juice, and 1 tablespoon of the seasoning mix in a blender or food processor.

Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350 degrees about 4 minutes.

Place the pureed ingredients in the pot, add 1 tablespoon seasoning mix and cook, scraping occasionally, until a brown crust forms over the entire bottom, approximately 12 minutes. (Note: This is a very important step for each time a crust forms and browns slightly, it adds an enormous amount of flavor to the bisque and it is as important to the final result as a foundation is to a house. Also, you'll notice that the volume of the mixture reduces as the liquid cooks out of it, and the color changes from a bright gold to a richer brownish gold. Taste the mixture at this point and you will discover that it has a natural sweetness.)

Add the celery, garlic, 1/2 cup apple juice, 1/2 cup stock and the remaining onions corn and seasoning mix and mix thoroughly. Add the remaining 1 cup apple juice, scrape the bottom of the pot, and cook for 15 minutes, occasionally checking the bottom of the pot for sticking. Add the shrimp and cook 3 minutes. Stir in the creamy mixture and the remaining 1 cup stock, mix thoroughly, and cook just until it starts to boil, about 3 minutes. Caution: Dishes using these creamy mixtures can "break" or curdle easily if they are brought to a full boil. Therefore, bring the liquid just to a gentle boil and stir immediately. Remove from the heat stir in the parsley, and serve immediately.