Categories: Soups

Ingredients

• 1/2 stick butter
• 1/4 cup flour
• 1 medium onion, chopped
• 2 cups chicken broth
• 1 10 oz. pkg. frozen corn kernels
• 4 medium, red-skinned potatoes, peeled, cooked and cubed
• 2 cups cream, or 2 cans evaporated milk
• 1 Tbsp. dried parsley
• 1 tsp. salt
• 1/2 tsp. black pepper
• cayenne pepper to taste
• 1 lb. raw, peeled shrimp (abot 30-35 shrimp)

Directions

1. Melt butter in a soup pot and make a roux by gradually adding the flour and stirring over medium-low heat until flour and butter are blended evenly. Add onion and cook until tender and translucent, but not brown. Gradually add broth. Stir in corn, potatoes, milk and seasoning. Cook 15 minutes on medium, stirring the whole time. Add shrimp. Cook on low-medium until shrimp turn pink and float (about 5 to 8 minutes).

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