948588 corn soup with shrimp

16 servings
5 tablespoons Oil
5 tablespoons Flour
2 mediums Onions, chopped
Garlic cloves, chopped
Stalks celery, chopped
(10 oz.) can tomato and chilies
(16 oz.) can stewed tomatoes
(16 oz.) cans whole kernel corn
(16 oz.) can cream style corn
Bell pepper, chopped
1 gallon Water Salt, pepper & cayenne pepper to taste
2 pounds Shrimp, peeled & deveined
½ cup Chopped green onion tops

Make light brown roux with oil and flour. Add onion, bell pepper, garlic, celery and tomatoes with chilies and stewed tomatoes. Simmer 15 minutes. Add the corn, mixing well. Add water, salt, pepper and cayenne pepper and simmer for 1 hour. Add shrimp and cook for 10 minutes more. To serve, sprinkle green onion tops on top.

Submitted By BARRY WEINSTEIN On 03-24-95

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