Shrimp and Corn Chowder


2 quarts chicken stock (canned broth may be used)
1 medium onion, diced
4 Tbs. butter or olive oil
4 Tbs. flour
1-2 carrots, diced
1 stalk of celery, diced
Pinch of salt and 2tsp freshly ground pepper
1/8 to 1/4 tsp. cayenne (to taste)
2 cups diced potatoes
1 bay leaf
2 cups half and half
1 20 ounce bag frozen sweet corn
1/2 to 1 lb shrimp, shelled, and halved if large
Chopped parsley for garnish

Brown vegetables, except potato, in butter
or olive oil in large pot.
Stir in the flour and seasonings and cook briefly
(making a roux). Add the chicken stock and stir well.
Add potatoes and bay leaf and cook until the potatoes are tender;
remove bay leaf. Lastly add the corn, shrimp
and half and half and simmer just until the shrimp are done.

Ladle into bowls, sprinkle with parsley
and serve with oyster crackers or crusty bread.
Serves 8-10.