Corn, Shrimp Soup - cooking recipe

Ingredients

2 Tbsp. butter
1 large onion
1 small bell pepper
2 ribs celery
1 can cream-style corn
1 can whole corn
1 can Ro-Tel tomatoes, drained
1 (46 oz.) large can V-8
1 c. raw shrimp
2 large red potatoes, quartered
favorite spice (if desired; I like tarragon or thyme)

Preparation

In a large pot (5-quart), saute seasoning in butter.
Add raw shrimp when seasoning is soft.
Cook until shrimp are pink, stirring often.
This is when I add about 1/4 teaspoon tarragon. Add Ro-Tel, V-8, corn and potatoes with water to fill pot, about 2 cups.
Cook on medium-low fire for about 45 minutes, stirring occasionally, until potatoes are done.
Serve with garlic bread. Enjoy!