1 lb. peeled shrimp
1 (16 oz.) can whole kernel corn
1 (16 oz.) can cream corn
1 lg. onion, chopped
2 lg. potatoes, diced
Roux
Parsley
Celery
Salt & pepper

Make soup; saute shrimp, corn potatoes and onions for a few minutes. Add 1 quart water, roux, parsley, celery, salt and pepper to taste; cook to a boil. Serves 8 to 10 people.