1 lb. shrimp, peeled and deveined, chopped large
1/2 cup (1 stick) butter, divided
1 shallot, chopped
4 garlic cloves, chopped fine
1 tbsp. flour (Wondra if you can)
1 (32 oz.) box chicken broth (4 cups)
2 cups potatoes, diced and rinsed
1 cup frozen sweet corn
4 bay leaves
1 pint heavy cream
3 green onions, chopped
Old Bay seasoning (about 1 tsp.)
paprika (about 1 tsp.)
black pepper (about 1 tsp.)

Sauté the shrimp in 2 tablespoons butter, set aside. Add rest of butter. Sauté the shallots and garlic. Add flour to make roux and save.

Put shallots and garlic in pot with broth and potatoes until potatoes are tender. Add roux, corn and shrimp, 1/2 seasoning, all 4 bay leaves and bring to a boil. Reduce heat, add cream and green onions. Season to taste.

Submitted by: Dee Emswiler