1 1/2 lbs Maine shrimp meat
2 Cups chopped onion
2 Tablespoons butter
2 teaspoons salt
2 Celery stalks, minced
2 large potatoes, cut in 1 1/2″ cubes
14 oz chicken stock
1 can cream corn
1 red bell pepper, minced
2 1/2 cups frozen corn kernels, thawed
3 cups half & half*
1/4 teaspoon thyme
Fresh ground pepper and salt to taste
Melt butter. Sauté onion with salt, about 2 minutes. Add celery, sauté until soft about 8-10 minutes. Peel and cube potatoes put in small stock pot with chicken broth. Bring to boil and reduce heat and simmer 5 minutes until just soft. When done transfer to larger pot with onions and celery. Add red peppers, can & frozen corn bring back to boil. Then add, 1/2 & 1/2 and Maine shrimp with its juices. Reduce heat to low, cook until shrimp is done about 5-8 minutes. Season with thyme, salt and pepper.
*We like to use fat free half & half to save on a few calories.