1/4 c. butter
4 lg. onions, chopped
6 potatoes, cut up
1 tsp. salt
6 c. milk
2 lb. shrimp, shelled
2 c. corn kernels

WHITE SAUCE:

2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1 c. milk

In a large pot over medium heat cook onions in the butter until tender. Add the potatoes and corn, cover with water and cook until the potatoes are firm, but not mushy. Drain water and add the salt, milk and shrimp. Return to low heat. In a separate small saucepan melt 2 tablespoons butter, add flour and salt; stir until smooth. Then add 1 cup cold milk and cook, constantly stirring, until quite thick, smoothing out any lumps. Pour into the soup and continue cooking the soup on medium to low heat, smoothing out lumps from the flour mixture, until shrimp is completely done. Remember to stir soup frequently to prevent sticking.