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Shrimp and Corn Soup

1 cn Diced tomatoes and green chilies; (10 oz.)
1 lg Onion; chopped
1/2 ts Minced garlic
1/2 c Allpurpose flour
4 c Water
2 lb Medium shrimp; peeled & coarsely chopped, or small peeled shrimp
1 pk Frozen corn; (16 oz.)
1 cn Creamstyle corn; (15 oz.)
1 bn Green onions; (scallions) sliced
1/4 c Chopped parsley
Salt & pepper to taste

Puree tomatoes & green chilies in food processor. In a large pot coated with nonstick cooking spray, saute the onion & garlic over medium heat until tender, about 5 minutes. Sprinkle with the flour and mix. Gradually add the pureed tomatoes and chilies and water, stirring to mix in with the flour. Add the shrimp, frozen corn, & creamstyle corn. Bring the mixture to a boil, lower the heat, and continue cooking, stirring occasionally, for about 5 to 7 minutes, or until shrimp turns pink. Add the green onions and parsley. Season with salt and pepper.

Makes 8 servings.

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