Shrimp and corn soup Recipe

• 1 stick butter
• 1 large onion chopped
• 4 tbls minced garlic
• 2 or 3 pounds shrimp, peeled
• 1 can ro-tel tamaoes drained
• 2 1/2 pints heavy whipping cream
• 32 ounces half and half
• 1 capful liquid crab boil
• 2 cans cream style corn
• 2 cans whole corn, drained (keep liquid if needed later)
• 1 pound velveeta cheese
• 2 tbls brown sugar
• 2 teaspoon thyme
• 3 tablespoons creole seasoning to taste

Directions