Ingredients

• 1 pound medium or small Florida shrimp, peeled, deveined, and chopped into bite-sized chunks
• 4 ears Florida sweet corn, kernels cut off the cob (about 2 cups)
• 1 cup Florida sweet peppers, diced small
• 1 cup Florida celery, diced small
• 1 cup onion, diced small
• 1 teaspoon seafood seasoning blend (your favorite)
• 3 tablespoons unsalted butter
• 1 teaspoon Cajun or blackening seasoning
• 3/4 cup all-purpose flour
• 1 tablespoon fresh garlic, minced
• 4 cups half-and-half
• 4 cups shrimp or seafood broth
• 1 teaspoon tomato paste
• Chives or fresh herbs for garnish
• Sea salt and fresh ground pepper, to taste

Directions

Preheat a large soup pot over medium-high heat. Add butter to the pot. Carefully add onion, peppers, celery and corn. Cook the vegetables for 4 minutes until some color and caramelization begin. Add fresh garlic and stir. Slowly add flour and whisk until incorporated. Add seafood broth and half-and-half. Turn heat down to medium and continue to stir. Add tomato paste and seasoning blends, then mix well. Bring to a gentle simmer to continue to thicken. Taste and adjust seasoning with salt and pepper. Add the shrimp and continue to simmer for about 4 more minutes. Serve hot with a garnish of chopped chives or fresh herbs.

Fresh tip: for a dairy-free version eliminate the half-and-half and add more stock