Make the fish stock beforehand. You can simmer shells from 4 pounds of shrimp in 8 cups of water for about a half hour. Or, you can use about 1 1/2 pds fish trimmings, onion, celery, carrot, bay leaf, black peppercorns, and 8 cups water and simmer for half hour
Heat the olive oil in med pan. Add the onion and cook over low heat for ten minutes until soft but not brown. In big soup pot, melt butter and add flour and cook 1-2 minutes stirring constantly. Add stock and milk and bring to boil and cook 5 minutes and stirring frequently.
Cut shrimp in small pieces and add shrimp, corn and thyme to onions. Cook for 2-3 minutes and add to the sauce mixture. You can puree some of the soup for desired texture. Add remaining ingredients and simmer for 1-3 hours. Adjust to desired taste with salt during cooking.
Per Serving (excluding unknown items): 466 Calories; 33g Fat (65.7% calories from fat); 12g Protein; 27g Carbohydrate; 3g Dietary Fiber; 121mg Cholesterol; 381mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat; 0 Other Carbohydrates.
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|Serving Size: 1 Serving (234g)|
|Recipe Makes: 6|
|Calories from Fat: 162 (65%)|
|Amt Per Serving||% DV|
|Total Fat 18g||24 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 77.9mg||24 %|
|Sodium 277.5mg||10 %|
|Potassium 341.6mg||9 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 13.6g|
|Protein 9.1g||13 %|
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Calories per serving: 251
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