Cream Of Corn Shrimp Soup

• 1 can (15 1/4 Oz. Size) Corn Kernels, Undrained
• 3-1/2 teaspoons Salt, Divided
• 1/2 pounds Shrimp, Washed, Unpeeled
• 1 Tablespoon Butter
• 1 Tablespoon Oil
• 1 whole Medium Onion, Chopped Finely
• 1 pint Heavy Cream
• 1/8 teaspoons Black Pepper
• 1/4 teaspoons Tarragon
• 1-1/2 teaspoon Old Bay Seasoning

1. Drain the corn and reserve the liquid in a saucepan. Add enough water to bring the liquid to 2 cups. Add 1 teaspoon salt and bring to a boil. Boil the shrimp in this liquid until cooked, approximately 6-8 minutes. Drain the shrimp and reserve the liquid.
2. In a stockpot over medium-high heat, heat the butter and oil together. Add the onion and 1 teaspoon of salt and cook 2-3 minutes. Add the drained corn kernels and cook 5 more minutes.
3. Meanwhile, peel the shrimp. Remove 1/2 cup of cooked corn/onion and place in a blender with 1/2 cup of the shrimp and the cream. Blend well.
4. Add the cream mixture, reserved liquid that the shrimp were cooked in, and remaining seasonings to the stock pot. Chop the remaining shrimp into small pieces and add. Continue to cook over medium-high for 10-15 more minutes.

corn, salt, shrimp, butter, oil, onion, heavy cream, black pepper, ubc, bay seasoning

Taken from tastykitchen.com/recipes/soups/cream-of-corn-shrimp-soup/ (may not work)