1 lb. medium shrimp, peeled and deveined
2 Tbsps. butter
1/2 small white onion, diced
1 jalapeno chilie, seeded and minced
1 stalk celery, diced
2 cups fresh or frozen corn
1 1/2 Tbsps. flour
2 cups chicken broth
1 cup half and half
Salt to taste
Cilantro sprigs

Take 4-6 shrimp, devein and butterfly. Melt butter, add shrimp, saute until pink. Set aside; add onion, chilies, celery. Saute until onion is tender. Stir in shrimp (chopped) and saute until pink, add all but 1/4 cup corn and saute 30 seconds longer. Sprinkle flour over vegetables and shrimp, cook and stir 1 minute. Add broth and half and half. Cook, stirring constantly, until smooth, about 4 minutes. Serve in bowls and garnish with corn, shrimp and cilantro.