Shrimp and Corn Chowder

Shrimp and Corn Chowder is excellent with shrimp, corn, potatoes, half and half and other yummy ingredients!

Recipe Ingredients:

• 2 quarts Chicken broth
• 1 medium Yellow onion, diced
• 4 tablespoons Butter or olive oil
• 4 tablespoons Flour
• 2 cups Unpeeled diced (1/4 inch pieces) potatoes
• 1 Bay leaf
• 2 cups Half and half
• 1 Bag (20 oz.) frozen corn kernels
• Salt and freshly ground black pepper to taste
• 1 pounds Cooked shrimp
• 4 tablespoons Chopped parsley for garnish
• 3 Hard boiled eggs, peeled and sliced if desired
  

Directions:

1. Place chicken stock in a 6 quart pot and heat over medium heat.
2. Sauté the onion in butter or oil until clear. Stir in the flour and cook for a moment to make roux.
3. Stir the roux into the hot soup stock, stir until the soup is slightly thickened.
4. Add the potatoes and bay leaf, ans cook until potatoes are tender. Add the half and half and the corn.
5. Bring to a simmer and season to taste with salt and pepper.
6. Finally, add shrimp and heat. Remove bay leaf before serving.
7. Serve with garnished parsley and sliced eggs, if desired.