Shrimp and corn soup

Yield: 1 servings

Measure Ingredient
1 can Diced tomatoes and green chilies; (10 oz.)
1 large Onion; chopped
½ teaspoon Minced garlic
½ cup Allpurpose flour
4 cups Water
2 pounds Medium shrimp; peeled & coarsely
\N \N ; chopped, or small
\N \N ; peeled shrimp
1 pack Frozen corn; (16 oz.)
1 can Creamstyle corn; (15 oz.)
1 bunch Green onions; (scallions) sliced
¼ cup Chopped parsley
\N \N Salt & pepper to taste

Puree tomatoes & green chilies in food processor. In a large pot coated with nonstick cooking spray, saute the onion & garlic over medium heat until tender, about 5 minutes. Sprinkle with the flour and mix. Gradually add the pureed tomatoes and chilies and water, stirring to mix in with the flour. Add the shrimp, frozen corn, & creamstyle corn. Bring the mixture to a boil, lower the heat, and continue cooking, stirring occasionally, for about 5 to 7 minutes, or until shrimp turns pink. Add the green onions and parsley. Season with salt and pepper.

Makes 8 servings.

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