Mommie's Corn and Shrimp Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is the BEST corn and shrimp soup recipe EVER. Anyway, it is not a cream based soup but is very delicious. It is a little time consuming, but WELL worth the wait. Ingredients:
5 tablespoons oil |
3 tablespoons flour |
2 onions, finely cut |
2 garlic cloves, finely chopped |
1 bell pepper, finely chopped |
1 (15 ounce) can tomatoes, undrained and chopped |
2 (11 ounce) cans shoe peg corn, undrained |
1 (14 3/4 ounce) can cream-style corn |
3 (16 ounce) cans chicken broth |
2 lbs peeled shrimp |
1/2 cup butter |
green onion top |
parsley |
tabasco sauce |
salt and pepper |
Directions:
1. Make a light brown roux with oil and flour.
2. Add onions, garlic, and bell pepper.
3. Let simmer a few minutes.
4. Add tomatoes and cook for 5 minutes.
5. Add to this mixture 3 cans of corn and chicken broth.
6. Cook slowly for 1 hour.
7. In a separate skillet, fry the shrimp in butter.
8. After the shrimp turn pink, add to the soup mixture.
9. Cook for 1/2 hour.
10. Add green onions, parsley, Tabasco sauce, salt and pepper to taste.
11. Serve with crusty bread and a salad and ENJOY!
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