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