Combine onion, bell pepper and butter in sauce pot and sauté until the onions are translucent.
Add cream of celery and cream of mushroom soup; mix well.
Slowly add the milk; stirring thoroughly to properly combine all ingredients.
Whisk in all dry spices and other seasonings (reserve the cornstarch) and bring to a simmer.
Add shrimp to soup mixture and let cook until the shrimp are cooked completely.
Dissolve cornstarch in ½ cup water and add to bisque to thicken if desired.
Add cream of celery and cream of mushroom soup; mix well.
Slowly add the milk; stirring thoroughly to properly combine all ingredients.
Whisk in all dry spices and other seasonings (reserve the cornstarch) and bring to a simmer.
Add shrimp to soup mixture and let cook until the shrimp are cooked completely.
Dissolve cornstarch in ½ cup water and add to bisque to thicken if desired.