2 c water
4 medium potatoes, diced
1 carrot, diced
1/2 c celery, diced
1 slice onion, diced
1/2 can corn
3 tsp chicken bouillon
1/2 lb. shrimp, cooked and cut into bite size pieces
1/2 lb. Velveeta cheese
3 c milk
1/4 tsp Worcestershire sauce
2 tbsp cornstarch
3 tbsp water

Cube potatoes and carrots. Add remaining vegetables. Simmer in water with salt and chicken bouillon for 20 minutes. Add cheese, allow to melt. Add milk and shrimp and Worcestershire. Simmer gently, stirring from bottom frequently. Do not boil. Thicken with cornstarch and water. Serve with salad and toasted French bread.