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Shrimp and Corn Soup

1 lb. peeled shrimp
1 can creamed corn
3 lg. potatoes, cubed
1 can whole kernel corn
1 can whole tomatoes, mashed
2 med. onions, finely chopped
1 bell pepper, finely chopped
1 c. water
1/3 c. oil
1/3 c. flour
Salt and pepper to taste


Make roux with flour and oil. When dark golden brown, add onion and bell pepper. Cook until tender (about 5 minutes in microwave). Combine with other ingredients in heavy stock pot. Cook 45-60 minutes on simmer.


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