4 c. fresh corn
2 lb. fresh shrimp, med.
1 med. onion, chopped
1 med. bell pepper, chopped
2 cloves garlic, chopped
Salt
6 c. chicken stock, fresh or canned
2 tbsp. flour
2 tbsp. butter
1 tbsp. sugar
1 tbsp. parsley, chopped
3 oz. tomato paste
Black pepper

In a heavy saucepan melt butter on medium heat; add flour and stir until brown, about 5 minutes. Add onion, bell pepper and garlic. Cook for 5 minutes on low heat. Add all remaining ingredients except shrimp. Bring to a simmer and cook 20 minutes, stirring. Peel shrimp and add. Season to taste with salt and pepper; cook for 5 minutes. Serve with crisp warm bread.