2 tablespoons olive oil
1 onion, finely minced
4 tablespoons butter or margarine
2 tablespoons all-purpose flour
3 cups fish stock
1 cup milk
1 cup shelled, cooked, and deveined small shrimp, cut into 2 or 3 pieces
1 1/2 cups whole corn kernals
1/2 teaspoon thyme
hot pepper sauce
salt
1/2 cup light cream
** Heat olive oil in large, heavy-bottom pan. Add onion, cook over low for 8-10 minutes
** In medium sauce pan make roux. Melt butter/margarine then add flour and cook for 1 - 2 minutes.
** To roux Stir in stock and milk, bring to a boil and cook for 5 to 8 minutes, stirring frequently.
** Add corn, shrimp, and thyme to cooked onion, cook for 2-3 minutes then remove from heat.
** Stir sauce mixture into pan with shrimp and corn.
** Remove 3 cups of soup and puree in blender. Return to pan.
** Season with salt and hot pepper.
** Add cream, blend well.
** Warm soup to just below boiling point, stir frequently.
