Corn Shrimp Soup

3 cans whole corn
1 can Rotel tomatoes
1 lb. peeled shrimp
1/2 c. green onions
1 onion, chopped
1 tbsp. parsley
About 5 c. water
1 1/2 tbsp. flour
1/4 c. butter or margarine
1/2 can tomato sauce
1/2 tsp. basil
Salt & pepper (white and/or red) to taste

Heat butter and add flour to make a medium roux. Add onion and saute (add about 1 can of water). Add remaining ingredients, except green onions and parsley. Simmer one hour. Add remaining water, takes about 5 cups as you bring to a desired consistency. Add green onions and parsley and simmer 15 more minutes. Remove from heat.

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