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Shrimp Corn Soup

6 tb Oil
6 tb Flour
1 Mdm onion, chopped
1 c Shallots, chopped
3 Cloves garlic, minced
1 Mdm bell pepper, chopped
2 Ribs celery, chopped
17 oz Can stewed tomatoes, chopped
1 cn Rotel tomatoes and chili peppers, chopped
3 (17 oz) cans whole kernel corn
17 oz Can cream-style corn
5 qt Water
1 Salt and pepper to taste
2 lb Shrimp, peeled and deveined
4 tb Parsley


Heat oil and make a roux by adding flour and cooking until light brown. Add onions, shallots, garlic, bell pepper and celery. Cook 10 minutes or until onions are tender. Add tomatoes and Rotel tomatoes and cook 10 minutes more, stirring constantly. Add whole kernel and cream-style corn and mix well. Add water, salt and pepper.

Bring to a boil then simmer for 1 hour stirring occasionally. Add shrimp. Simmer 30 minutes longer. Add fresh parsley (and onion tops-optional) before serving with crisp crackers.

Serves 10-12




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