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Corn and Shrimp Soup

1 teaspoon corn oil
2 onions -- finely chopped
1 bell pepper -- chopped
2 tablespoons parsley -- minced
2 pounds shrimp -- peeled
salt and pepper to taste
8 ears corn
7 cups water
2 cans tomatoes with green chilies


Sauté onions and bell peppers in oil. Boil corn in water; scrape corn off cobs and return cobs to water; boil again. Remove cobs from water. Add sautéed onions, bell peppers, parsley, tomatoes, corn, salt and pepper; Simmer 1 hour. Add shrimp.


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