SHRIMP CORN CHOWDER

SHRIMP CORN CHOWDER

2 Med. Potatoes
1 Large Onion-chopped
4 Stalks Celery-chopped
½ Stick Butter
1 Can Chicken Broth
1 Pint Half/Half
¼ C. Cornstarch-dissolve d in water
Salt and Pepper
Cayenne Pepper
2 Cans Corn
1 Can Creamed Style Corn
2 Can Green Chiles
2 LBS. Shrimp-heads off

Peel and slice potatoes into thin slices. Boil in 3-4 cups water until
tender. Place potatoes and water in cuisinart and blend. Add the can
of creamed corn and process again. Pour mixture into a large stockpot.
Meanwhile, saute onion and celery in ½ stick butter until transparent.
Add to potato mixture. To potato mixture also add the chicken broth,
green chiles, 2 cans corn, salt and pepper and cayenne pepper to
taste. Simmer for 20 minutes. Pour in the half and half( you may
substitute whole milk) and shrimp. Simmer for 10 minutes. Add the
cornstarch mixture and simmer 10 minutes more. Serves 6-10