Cajun Bean, Corn and Shrimp Bisque

1/2 cup chopped onion
3/4 teaspoon dried thyme leaves, (or more to taste)
1/2 teaspoon dried marjoram leaves, (or more to taste)
1/2 teaspoon crushed red pepper
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
3 1/2 cups fat-free milk
1 medium potato, peeled and diced
1 cup small broccoli florets
1 (15-ounce) can red or pink beans, rinsed, drained
1 cup frozen thawed or canned cream=style corn
8 ounces peeled, deveined shrimp, (or more if desired)

Sauté onion, thyme, marjoram and crushed red pepper in butter in large saucepan until onion is tender, about 5 minutes. Stir in flour and cook 1 minute longer.
Stir in milk and potato; heat to boiling. Reduce heat and simmer, covered, 5 minutes.
Add broccoli, beans and corn, and simmer, covered, until vegetables are tender, about 10
minutes, adding shrimp during the last 5 minutes.
Makes 4 servings.