I love this soup when it is chilly outside.It has a little spice but not to much. I have made it for a long time. I have never actually written it down until now. Truth be known I probaly make it different everytime.
In a large stock pot melt butter on med heat..saute onion , celery, and garlic until good and tender.
Once veggies are tender add flour to make your roux..bring to a bubble and dont allow to get brown.
Then add chicken broth and water and stir well to get everything is mixed. Do all this on med heat . Bring to a slow bubble Add all the seasonings.
Add tomatoes and corn bring to a slow bubble. For about 5 min or so. Then add shrimp. Once the shrimp are pink and curled add half and half. Bring back up to a bubble . Turn off. Cover for about 5 min then serve.