Humphrey's Restaurant's Cajun Shrimp And Corn Chowder

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Los Angeles Times


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3 tablespoons butter, divided

1 large onion, diced

1 tablespoon plus 1/2 teaspoon Cajun or Creole spice or seasoning, divided, more to taste

2 (12-ounce) boxes frozen corn

2 cups chicken stock, more as needed

1 cup bay shrimp

1 cup heavy cream, more to taste

Chopped parsley, garnish

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