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yields about 7, eight ounce servings
1 stick butter 1/2 cup flour 1/2 cup each diced onions & bell peppers 1/4cup diced celery 1/2 tsp chopped garlic 1 to 2 sprigs fresh thyme 1 bay leaf 5 cups room temperature milk 1 and 1/2 cups room temperature heavy cream 1 tsp salt 1/2 tsp black pepper 1 pinch cayenne 1 cup frozen corn 1 pound frozen shrimp 1/4 cup chopped parsley 1/4 cup sliced scallions
In a heavy bottom sauce pot combine butter and flour – mix well
Add onion, pepper, celery, garlic, & thyme. Saute for about 10 minutes over low to medium heat
Add bay leaves, milk, & cream. Stirring constantly.
Season with salt, pepper, & cayenne
Add corn and let cook until hot again
Add shrimp and bring to a lightly rolling boil. Let cook about 10 to 15 minutes until shrimp are just done.