Cajun Corn And Shrimp Chowder - cooking recipe

Ingredients

1/2 cup butter
1 medium onion, chopped
1/4 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/2 - 1 teaspoon garlic salt
1/2 - 1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1 envelope lipton golden onion soup mix
3 cups boiling water
3 cups corn kernels (fresh cut or frozen and thawed)
3/4 - 1 lb shrimp, peeled and deveined
1/2 cup heavy cream

Preparation

In a big soup pot melt the butter over medium heat.
Add the onion, and saute about 3 minutes or until softened.
Add the cayenne, paprika, garlic salt, black pepper, oregano, thyme, and flour.
Stir and cook for 1-2 minutes.
Add the soup mix and boiling water; stir with a whisk until the mixture is smooth and well blended (bring to a boil while whisking).
Lower the heat to medium, add in the corn and shrimp.
Cook for 2-3 minutes or until the shrimp are pink.
Add in the heavy cream; stir to combine.
Taste and adjust seasoning as needed.
Cook over low heat until it is heated through.
Ladle into individual soup bowls.