Cajun Corn and Shrimp Chowder

My husband makes this one and we are always standing in line waiting for the first bowl. Serve with hot crusty fresh bread. Outta sight!!

• Ready In: 55 mins
• Serves: 8

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

Directions

1. In a big soup pot melt the butter over medium heat.
2. Add the onion, and saute about 3 minutes or until softened.
3. Add the cayenne, paprika, garlic salt, black pepper, oregano, thyme, and flour.
4. Stir and cook for 1-2 minutes.
5. 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).
6. Lower the heat to medium, add in the corn and shrimp.
7. Cook for 2-3 minutes or until the shrimp are pink.
8. Add in the heavy cream; stir to combine.
9. Taste and adjust seasoning as needed.
10. Cook over low heat until it is heated through.
11. Ladle into individual soup bowls.