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Corn and Shrimp Soup

3 lg. onions, chopped
2 ribs celery, chopped
1 cooking spoon oil
1 (16 oz.) can whole tomatoes or 1 (12 oz.) can Rotel
5 c. water
1 qt. fresh corn
1 1/2 lbs. shrimp, peeled & deveined
1 lb. ham, cubed
2 sm. cans tomato sauce
3 cloves garlic, chopped
Salt & pepper to taste


In large pot, saute onions, celery and garlic in oil. Add whole tomatoes; saute. Add corn, shrimp and ham, cook until shrimp turns pink. Add tomato sauce and water. Bring to a boil, reduce heat and simmer 30 minutes. Season to taste. Yield: 8 to 10 servings.


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