1 can (15 oz.) red or pink beans or 1-1/2 cups cooked dry-packaged red or pink beans, rinsed, drained
1 cup frozen thawed or canned cream-style corn
8-12 oz. peeled, deveined shrimp
Sauté onion, thyme, marjoram and crushed red pepper in butter in large saucepan until onion is tender, about 5 minutes. Stir in flour and cook 1 minute longer.
Stir in milk and potato; heat to boiling. Reduce heat and simmer, covered, 5 minutes.
Add broccoli, beans and corn, and simmer, covered, until vegetables are tender, about 10
minutes, adding shrimp during the last 5 minutes. Yields 4 servings.