This quick, easy to make, and good. It is somewhat similar to our recipe for Corn, Shrimp & Crab Bisque. You can eat it as a soup or serve it over rice. Either way it's good.

½ cup (1 stick)	butter
½	yellow onion, diced
1 stalk	celery, diced
¼ cup	AP flour
1 cup	shrimp or chicken broth
3 cups	half & half
15 oz can	creamed corn
2 cups	frozen corn
2 tsp	Creole seasoning (we use The Stuff)
½ tsp	liquid crab boil
1 tsp	salt
½ tsp	freshly ground black pepper
½ cup	green onions, just the green parts, thinly sliced
1½ lbs	shrimp, peeled & deveined
	Paprika
	cooked rice

In a large (at least 3 quart) cast iron Dutch oven, enameled Dutch oven, or stockpot, melt the butter over medium high heat. Add the onions and celery. Saute until the onions are clear.

Add the flour and stir constantly until you make a blond roux. It should be a very light brown when you are done.

Add the shrimp or chicken stock ½ cup at a time, and stir well with each ½ cup.  The ½ cup at a time part is VERY important. Don't dump all of the stock or water in at one time or you will have stock and a big glop of roux that will not mix together well. Let the stock/roux mixture cook for one minute while stirring constantly.

Add the half & half, creamed and frozen corn, Creole seasoning, liquid crab boil, salt, and pepper.  Bring everything to a simmer and cook, covered, for 10 minutes.

Now add the green onions and shrimp. Cook until the shrimp turn pink. This should only take one of two minutes.

Serve either by itself or over rice in soup bowls. Sprinkle a little paprika over the top for decoration.

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