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Shrimp and Corn Soup

3 tbsp. oleo
1 med. onion, chopped
4 green onions, chopped
4 toes garlic, minced
1 can tomatoes, drained
1 can white kernel corn, drained (reserve liquid)
1 can cream of celery soup
1 lb. cooked shrimp, cut in bite pieces
Pepper to taste

In oleo saute onion and garlic until tender. Add tomatoes and corn. Simmer 30 minutes; add some liquid from corn, if needed. Add soup and 1/4 liquid from corn. Add shrimp and simmer another 20 minutes. Add pepper last. Stir and serve. Makes 6-8 servings.

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