Shrimp Corn Chowder

Ingredients:

2T butter

1 med onion

2 to 3 stalks of celery hearts; include some leafy parts

1 green bell pepper

2T flour

cayenne pepper

celery Seed

smoked paprika

2 cups cream

2 cups chicken stock

2 cups water

2 large russet potatoes

corn from 2 to 3 ears

1 lb medium shrimp; peeled and cleaned

salt and pepper to taste

Instructions:

Melt butter in soup pot; add onion, bell pepper and celery until softened (3 to 4 minutes)
Add flour and seasoning and mix well; add broth, water and potatoes and bring to a boil, reduce heat and cook until potatoes are tender
Add corn and cream; simmer about 3 minutes
Add shrimp and cook until they are pink and curled