2 qt. chicken broth
1 med. yellow onion, diced
4 tbsp. butter or olive oil
4 tbsp. flour
2 c. unpeeled diced (1/4 inch pieces) potatoes
1 bay leaf
2 c. half and half
1 bag (20 oz.) frozen corn kernels
Salt and freshly ground black pepper to taste
1 lb. cooked shrimp
4 tbsp. chopped parsley for garnish
3 hard boiled eggs, peeled and 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.