It's not really a soup or a stew.

Since I love to cook, I figured I better get on the cooking/recipe board, too.  
This is MY recipe for Shrimp & Corp "soup."  It began with a recipe I found 
long ago, but didn't really like and changed and changed until this.   

Shrimp & Corn Stoup ala Esneault 


1/2 cup - 1 cup chopped onion
1 lb frozen shrimp.
2c. milk
1 8 oz. tub cream cheese (chive and onion)
1 14.75 oz can cream corn
1 cup chopped/diced potatoes


Thaw your shrimp (or not if you buy non frozen ones - I thaw by running my 
shrimp under cold tap water).  

Chop as much onion as you like.  Saute it in the bottom of your pot in 
some olive oil. When it's translucent, add your cream cheese and milk 
and cream corn.  Once the cream cheese has broken down, add the potatoes.  
Bring to a boil, then decrease the heat to a simmer. 

Add your shrimp. It was at this point I added about a tablespoon and a 
half of Tony Chachere's to spice it up some. You can add any kind of 
seasoning, I guess.  Let it simmer for about 20 minutes or until the 
shrimp are completely cooked and potatoes are fork tender, stirring 
every so often.  If you want it a little thicker, add a half a teaspoon 
or so of corn starch or flour.  

I serve it with French bread.   The potatoes make it hearty!