-
1
To make the seasoning mixture, mustard, salt, paprika, garlic powder, onion powder, white pepper, thyme, basil, black pepper, cayenne and oregano in a small bowl, and set aside.
-
2
To make the creamy mixture, place the evaporated skim milk, nonfat dry milk, mayonnaise and cream cheese in a blender and mix until smooth and creamy.
-
3
Set aside.
-
4
Puree 1 cup of the onions, 2 cups of the corn, 1/2 cup of the apple juice, and 1 tablespoon of the seasoning mix in a blender or food processor.
-
5
Preheat a heavy 5-quart pot, preferably nonstick, over high heat for about 4 minutes.
-
6
Place the pureed ingredients in the pot and add 1 tablespoon of the seasoning mix.
-
7
Cook, scraping occasionally, until a brown crust forms on the bottom and the volume is reduced, about 12 minutes.
-
8
Add the celery, garlic, 1/2 cup of the apple juice, 1/2 cup of the stock, and the remaining onions, corn and seasoning mix, and stir.
-
9
Add the remaining apple juice, scrape the bottom of the pot, and cook for 15 minutes, stirring occasionally.
-
10
Add the shrimp and cook 3 minutes.
-
11
Stir in the creamy mixture and the remaining stock.
-
12
Mix well and bring just to a gentle boil.
-
13
Remove from heat, stir in parsley and serve immediately.
