CREAM OF CORN SHRIMP SOUP

The flavors of corn and shrimp go really well together and this is an easy way to use up a left over 1/2 pound of shrimp.   We serve it with hot cornbread and butter!


½ pound shrimp, washed, unshelled
1 15 ¼  ounce can of corn kernels, undrained
1 teaspoon salt
1 tablespoon butter
1 tablespoon oil
1 medium onion, chopped finely
1 teaspoon salt
1 pint heavy cream
1 ½ teaspoons salt
1/8 teaspoon pepper
¼ teaspoon tarragon
1 ½ teaspoons Old Bay seasoning


Drain the can of corn and reserve the liquid in a saucepan.
Add enough water to bring the liquid to 2 cups.
Add the 1st teaspoon of salt and bring to a boil.
Boil the shrimp in this liquid until cooked.
Drain the shrimp and reserve the liquid.
In a stock pot over medium-high heat the butter and oil together.
Add the onion and 1 teaspoon of salt and cook 2-3 minutes.
Add the drained corn kernels and cook 5 more minutes.
Meanwhile, peel the shrimp.
Remove ½ cup of cooked corn/onion and place in a blender.
Add ½  cup of the shrimp and the cream to the blender.  
Blend well.
Cut the remaining shrimp into small pieces.
Add the cut shrimp, blended cream mixture and the reserved liquid           that the shrimp were cooked in to the stock pot.
Add the remaining seasonings.
Continue to cook over medium-high for 10-15 more minutes.


Makes  3 cups

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