Ham Bone Corn Soup With Shrimp

• 1 ham bone, fully cooked
• 1 (8 1/4 ounce) can corn kernels
• 1 (8 3/4 ounce) can creamed corn
• 1 teaspoon dried thyme or 2 tablespoons fresh thyme
• 1 carrot
• 1 small onion, quartered
• 1 tablespoon butter
• 1 shallots or 1/4 medium onion, minced
• 1/2 lb rock shrimp or 1/2 lb other shrimp, cleaned
• salt and pepper
• 1 1 cup half-and-half or 1 cup milk
• water

1. Simmer hambone in water to cover with the carrot and the quartered onion for about one hour. This can be done the day before or even days before.
2. Remove hambone and reserve any ham bits. Toss hambone away.
3. Place liquid in fridge overnight or until all fat rises and hardens at the top.
4. Remove fat.
5. Heat till warm and strain.
6. Return to pot.
7. Sautee shallot or onion.in butter.
8. Add to liquid.
9. Add both cans of corn.
10. Add thyme.
11. If a creamier soup is desired, break down some of the corn with immersion blender or transfer to blender and blend to desired consistency and return to pot.
12. Bring to low boil and reduce heat.
13. Add shrimp and cook for three minutes.
14. Add cream or half and half.
15. Pepper to taste.
16. Add salt if needed. Taste first! Hambone aleady contributed salt.

ham bone, corn kernels, corn, thyme, carrot, onion, butter, shallots, rock shrimp, salt, milk, water

Taken from www.food.com/recipe/ham-bone-corn-soup-with-shrimp-350734 (may not work)