Corn Chowder with Shrimp

Place chicken stock in a 6 quart kettle and put it on to heat. In a small frying pan, saute the onion in butter or oil until clear. Stir in the flour and cook for a moment to make roux. Stir the roux into the hot soup stock, stir until the soup thickens a bit. Add the potatoes and bay leaf, cook until potatoes are tender. Add the half and half and the corn. Bring to a simmer and season to taste with salt and pepper. Finally, add shrimp and heat. Serve with garnished parsley and sliced eggs.

Your Corn Chowder with Shrimp is ready. Happy cooking!