Shrimp and Corn Soup

Ingredients

• 5 tablespoons unsalted butter
• 1 tablespoon canola oil
• 5 tablespoons all-purpose flour
• 1 cup onions, diced
• 1 cup green bell peppers, diced
• 1 cup celery, diced
• 2 tablespoons garlic, minced
• 2 (15-oz) cans whole corn kernels, drained
• 2 (14.75-oz) cans cream style corn
• 4 tablespoons Chef Paul Prudhomme’s Shrimp Magic®
• 1 quart heavy cream
• 1 cup milk
• 2 cups seafood stock
• 10 sprigs fresh thyme
• 2 whole bay leaves
• 2 lbs small shrimp, peeled and deveined