Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 qt Chicken broth 1 Bag (20 oz.) frozen corn
1 md Yellow onion, diced -kernels
4 tb Butter or olive oil -Salt and freshly ground
4 tb Flour -black pepper to taste
2 c Unpeeled diced (1/4 inch 1 lb Cooked shrimp
-pieces) potatoes 4 tb Chopped parsley for garnish
1 Bay leaf 3 Hard boiled eggs, peeled and
2 c Half and half -sliced

Place chicken stock in a 6 quart kettle and put it on to heat. In a
small frying pan, saute the onion in butter or oil until clear. Stir
in the flour and cook for a moment to make roux. Stir the roux into
the hot soup stock, stir until the soup thickens a bit. Add the
potatoes and bay leaf, cook until potatoes are tender. Add the half
and half and the corn. Bring to a simmer and season to taste with
salt and pepper. Finally, add shrimp and heat. Serve with garnished
parsley and sliced eggs. Submitted By BARRY WEINSTEIN On 03-24-95

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