Shrimp Corn Chowder

Ingredients:

• 1 tablespoon butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 2 cups milk
• 1 cup corn kernels (fresh or frozen)
• 1 pound shrimp, peeled and deveined
• Salt and pepper, to taste
• Fresh parsley or chives, for garnish (optional)

Instructions:

1. Melt the butter in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Stir in the flour and cook for 1-2 minutes, until the mixture is bubbly and starting to turn golden brown.
3. Gradually stir in the chicken broth and milk, whisking constantly to prevent lumps from forming.
4. Bring the mixture to a simmer and let cook for about 5 minutes, or until it starts to thicken.
5. Stir in the corn kernels and shrimp. Season with salt and pepper to taste.
6. Cook until the shrimp are pink and cooked through, about 5-7 minutes.
7. Serve hot, garnished with fresh parsley or chives if desired.