 | | Directions |
- Melt butter in large stockpot over medium heat. Add corn, onions, celery, bell pepper, garlic, and diced tomatoes. Saute' until vegetables are wilted.
- Add shrimp, thyme, basil, bay leaves, and broth. Simmer uncovered for about 8 minutes.
- In a separate pan, add flour to some of the above liquid, heat and stir to make a white roux, do not brown. Gradually add milk and half and half, stir, do not boil. Return to pot.
- Season to taste with salt, black pepper, cayenne, and pepper sauce. Add parsley and green onions. Simmer uncovered for about 30 minutes.
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Servings: 8
|  | | Ingredients | | - | | 4 tablespoons butter |
| - | | 1 16 oz pkg frozen sweet corn |
| - | | 1 med onion, chopped |
| - | | 2 ribs celery, chopped |
| - | | 2/3 cup bell pepper, chopped |
| - | | 2 cloves garlic - minced |
| - | | 2 Roma tomatoes, diced |
| - | | 16 ounces shrimp - peeled, no tails, cut if lg |
| - | | 1/2 teaspoon thyme - dry |
| - | | 1/2 teaspoon basil - dry |
| - | | 2 bay leaves |
| - | | 2 cans (14.5 oz) chicken broth |
| - | | 1/2 cup flour |
| - | | 1 pt milk |
| - | | 1 pt half and half |
| - | | 1 1/2 teaspoons salt |
| - | | 1/4 teaspoon fresh ground pepper |
| - | | 1/4 teaspoon cayenne |
| - | | 2 dashes hot pepper sauce |
| - | | 1/2 cup fresh parsley - chopped |
| - | | 1 cup green onion - chopped |
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