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Shrimp and Corn Soup

2 (15 1/4-oz. ) cans cream-style corn
1 (15 1/4-oz. ) can whole-kernel corn, drained
1 (10-oz. ) can Ro-tel tomatoes
1/2 bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1/4 cup chopped parsley
1 (8-oz. ) can tomato sauce
2 stalks celery, chopped
4 cups water
1 (10 1/2-oz. ) can cream of celery soup
2 tbsp Worcestershire sauce
Creole seasoning, to taste
1 1/2 lbs. raw shrimp, peeled
1 bunch green onions, chopped

Place all ingredients into slow cooker, except shrimp and green onions.

Cook on low for 8 hours. Add shrimp during last hour of cooking. Stir and turn cooker to High.

Ladle into individual bowls and garnish with green onions.

Serves 6.

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