Yield: 4 servings. 1 Tbsp. butter or margarine 2 Tbsp. finely chopped onion 3 Tbsp. all-purpose flour 2 tsp. curry powder 2 cans (14 1/2 oz. each) chicken broth 2 Tbsp. fresh lime juice 1/4 cup honey 1 cup whole kernel corn, fresh or frozen 1 cup whole milk 1/2 lb. cooked bay shrimp as needed, salt In medium saucepan, melt butter over medium heat. Add onion; cook and stir 3 to 5 minutes or until onions are tender. Stir in flour and curry powder; cook and stir 1 minute. Whisk in chicken ...
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