Instructions: In a 3-quart saucepan, melt the butter. Add the celery, onion and red peppers and saute until the onion is limp, 3 to 4 minutes. Add the corn and saute for 3 more minutes.

Add the potatoes, water, salt and pepper. Cover and simmer until the potatoes are very tender and beginning to disintegrate. Add shrimp and let simmer for 2 more minutes. Do not over cook, or the shrimp will be tough. Add half-and-half and bring back to a simmer. Remove from heat and correct seasonings.

Serve with a sprinkling of minced fresh parsley and an additional pat of butter on top.

This recipe yields 6 to 9 servings.

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