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1/4 cup butter

1/4 cup all-purpose flour

3 cups chicken broth

1 1/2 cups milk

1/2 teaspoon salt

Freshly ground pepper to taste

1/8 teaspoon freshly ground nutmeg

1/8 teaspoon hot pepper sauce

1 1/2 cups half-and-half

1 (14-ounce) can artichoke hearts, drained and chopped

1/2 pound shelled, cooked salad shrimp

1. Melt butter in a Dutch oven over low heat; add flour stirring constantly. Gradually add chicken broth and milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
2. Stir in remaining ingredients; cook over low heat until thoroughly heated.

Makes 8 cups.