Shrimp Chowder - cooking recipe

Ingredients

2 large potatoes, chopped
1 (14 oz.) can chicken broth
1 1/2 broth cans water
3 bay leaves
1 onion, chopped
1/4 c. oil
1/2 (10 oz.) pkg. frozen corn
3 Tbsp. flour
2 c. half and half
1 (12 oz.) pkg. frozen cooked shrimp, thawed

Preparation

Combine potatoes with chicken broth, water and bay leaves in saucepan.
Cook until potatoes are tender; discard bay leaves. Saute onion in oil in skillet.
Add onion and corn to potatoes in saucepan; reserve drippings in skillet.
Stir flour into drippings in skillet.
Stir into soup.
Add half and half and shrimp.
Cook over medium heat for 1 minute or until thickened to desired consistency.
Yield:
4 servings.