Trim the oyster mushrooms and break them into bite-sized pieces. Dice the potatoes and soak them in water, then drain.

Slice the onion thinly. Wash the shrimp and remove the vein.

Heat butter in a pan over medium heat, sauté the onion and oyster mushrooms until the onion becomes translucent. Add the corn and continue to sauté.

Add flour to the pan and stir until the flour is no longer powdery. Gradually add milk while stirring until the mixture thickens.

Add shrimp, potatoes, consomme, and salt and pepper. Stir and cook until the shrimp are fully cooked.