Yield: 8 Servings
Measure | Ingredient |
---|---|
1 \N | Can whole kernel corn with liquid |
1 \N | Can creamed corn |
1 \N | Green pepper, diced |
1 \N | Onion, diced |
2 \N | Strips bacon |
2 cups | Milk |
¼ cup | Instant potatoes |
½ pounds | Shrimp, cooked |
\N \N | Pepper |
\N \N | Garlic powder |
\N \N | Dried basil |
\N \N | Bouquet Garni |
Dice bacon, heat a soup pot and saute the bacon, green pepper onions, along with bacon, until onions and green pepper are tender. Pour in milk and cans of corn. Bring to a simmer. Stir in potatoes to thicken. Once thickened, add cooked shrimp and use seasonings to taste.
This one was really ingenious. I would have never thought to use instant potatoes to thicken instead of using flour or cornstarch. The potatoes really add some flavor and do a great job of thickening.
Source: Omalia Cooking School - "Hot or Cold Soups" - Steve Dillback Instructor
Typos by Jim Kirk - captain@... Posted to MM-Recipes Digest V4 #259 by Jim Kirk <captain@...> on Oct 01, 1997