In a large saucepan, melt butter or margarine. Add shrimp and saute until tender and pink.
Do not overcook. Set aside.
Add onion and celery to pan and saute until onion is tender. Stir in chopped shrimp. Add
all but 1/4 cup corn and saute 30 seconds longer.
Sprinkle flour over vegetables and
shrimp and cook and stir for 1 minute more. Add broth and half and half. Cook, stirring,
until smooth. Heat until is slightly thickened, 4 minutes.
Serve in bowls and garnish with the remaining 1/4 cup corn.
Serves 4. Really good on
a cold winter day.
Contributor: Carol J. Rhodes
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