In a large soup pot melt both sticks of butter and cook the onions, celery and garlic until tender over medium heat

Once the vegetables are tender add the flour . Stir with a spatula until it is nice and bubbly

Add chicken broth and water, stir well and make sure there are no lumps

Add seasoning and tabasco , bring up to a slow boil

Add rotel tomato and frozen corn..bring back to a slow boil for about 5 minutes

Make sure to stir with a spatula from the bottom

Stir in shrimp

Once the shrimp are pink and curled add the half and half

Bring the soup up to a slow boil

Once the there is a slow boil turn off burner and place lid on the soup for at least 5 minutes