2 tbs olive oil
1 onion, chopped
4 tbs butter
2 tbs all-purpose flour
3 cups fish stock (I also use chicken or veggie stock.)
1 cup milk
1 cup shelled cooked small shrimp (deveined)
1 1/2 cups whole corn kernels
1/2 tsp chopped fresh dill or thyme
1/2 cup light cream
Heat olive-oil in large heavy-bottom pan. add the onion and cook over low heat for 8-10 minutes until soft.
Meanwhile, melt the butter in a medium-sized saucepan. Add the flour and cook for 1 to 2 minutes, stirring. Stir in the stock and milk, bring to a boil, and cook for 5-8 minutes, stirring frequently.
Cut each shrimp into half for easy blending. Add to the onion with corn kernels and dill or thyme and cook for 2-3 minutes. Remove from heat.
Stir the sauce mixture into the shrimp and corn mixture. Remove 3 cups of the soup and puree in a blender or food processor. Return it to the rest of the soup in the pan and stir well. Season with salt and a touch of pepper to taste.
Add the cream and stir to blend. Heat the soup almost to boiling point, stirring frequently.
Optional: Add some hot-sauce to each plate for those who like it. It gives the soup a great kick.
