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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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My mom used to cut the corn off the cob to make this soup, but I use canned cream-style corn. This is a very good dish to come home to on a chilly day. Ingredients:
2 tablespoons canola oil |
2 tablespoons king arthur unbleached all-purpose flour |
3 celery ribs, thinly sliced |
1 medium onion, chopped |
1 small green pepper, chopped |
2 green onions, thinly sliced |
2 garlic cloves, minced |
4 cans (14-3/4 ounces each) cream-style corn |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
1 bay leaf |
1/8 to 1/4 teaspoon white pepper |
1/8 to 1/4 teaspoon cayenne pepper |
dash hot pepper sauce |
3 cups cooked small shrimp |
1/3 cup minced fresh parsley |
Directions:
1. Heat oil in a heavy saucepan over medium heat. Carefully add flour; cook and stir until golden brown, about 6-8 minutes. Reduce heat to low. Add the celery, onion, green pepper and green onions; cook and stir for 5 minutes. Add garlic; cook 1 minute longer. Add the corn, tomatoes, bay leaf, white pepper, cayenne and pepper sauce; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes.
2. Stir in shrimp and parsley; heat through. Discard bay leaf. Yield: 8-10 servings (2-3/4 quarts).
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