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Corn Soup with Shrimp

c. ham, cubed
1 lb. shrimp, raw and deveined
1 1/2 c. fresh cut corn
1 pt. whole tomatoes
1/4 c. oil
4 tbsp. flour
1 lg. onion, chopped
2 tbsp. chopped bell pepper
2 qts. water
2 tbsp. chopped parsley
Salt to taste


Make a golden brown roux with oil and flour, add onions and bell pepper, cooking just a few minutes, stirring often. Add ham, shrimp, corn, and tomatoes. Smother about 30 minutes, stirring occasionally to keep from sticking. Add water and salt and simmer about 1 hour. Add parsley, then cook another 15 minutes. Serves 4 to 6.


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