YJ’s Corn and Shrimp Soup

ingredients

1 stick butter
2 T. flour
1 lg. onion, chopped            

4 cup water
4 cups fresh shucked or frozen corn  
1 can Ro-Tel tomatoes        
2 lbs. peeled med. shrimp      
½ tsp. thyme  
½ tsp. basil
                         
1/2 cup chopped green onions    
1 T. parsley
Salt, white pepper
1 cups water


preparation

Make a peanut butter-colored roux with butter and flour. Add onions; sauté. Add remaining ingredients except green onions and parsley. Simmer 1 hour. Add water for desired thickness. Add green onions and parsley. Simmer 15 minutes.

Hint: You can substitute crawfish tails for shrimp.