What you need:
2 Tablespoons butter or margarine
1/2 Medium Onion finely chopped
2 Cups southern-style hash-brown potatoes
2 Cups frozen Corn Kernels
1 Cup Water
3 Cups Milk
1/4 Cup all-purpose flour
14 Oz. Thawed Salad Shrimp
1 teaspoon Worcestershire Sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 Tablespoon dried Chives
1/2 Tablespoon dried Parsley
Here's What You Do:
Melt the butter in a large soup pot over medium heat, and add the chopped onion. Saute until onions are softened. Add the frozen potatoes, corn and water; mix well. Heat it up till it boils, and then reduce the heat to simmer for about 5-10 minutes until the veggies are tender.
In a small bowl, mix the flour and milk together until its dissolved and then add it to the soup pot. Cook to boiling again, and then reduce to simmer for 5-10 minutes more.
Then add in your shrimp, salt, pepper, worchestershire sauce, chives and parsley.
Cook until hot.