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Shrimp and Corn Soup

1/3 c. oil
3 tbsp. flour
2 med. onions, chopped fine
1 med. bell pepper, chopped
2 tbsp. chopped parsley
1 lb. med. shrimp, peeled
1 (1 lb.) can tomatoes, coarsely chopped
1 (1 lb.) can whole kernel corn, drain off 1/2 liquid
1 c. water
Salt, pepper and red pepper to taste


Make a roux with oil and flour. When golden brown, add onions and cook 10 minutes on low heat. Add bell pepper, shrimp, parsley and seasonings. Simmer 10 minutes. Add tomatoes, corn and 1 cup water. Simmer at least 1 hour, adding more water as needed for desired consistency.


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