• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Corn Soup with Shrimp

  • Recipe Submitted by on

Category: Shellfish, Corn

 Ingredients List

  • 10 Ears young; tender corn, cut
  • -from the cob, up to 12
  • 1 cn RotelĀ® tomatoes; finely
  • -chopped
  • 1/4 c All-purpose flour
  • 1/4 c Cooking oil
  • 1/4 ts Black pepper
  • 3 1/4 qt Water
  • 1 lg Onion; chopped
  • 1 lg Bell pepper; chopped
  • 1 Clove garlic; chopped
  • 8 oz Tomato sauce
  • 1 lb Small shrimp; peeled and
  • -deveined, up to 2
  • 2 1/2 ts Salt
  • 1/2 ts Cayenne pepper; optional

 Directions

1. Make a golden brown roux with oil and flour, not too dark.

2. Add onions and bell pepper and cook until tender.

3. Stir in corn, tomatoes and seasonings; cook 5 minutes, stirring often to
prevent sticking.

4. Add water and bring to a boil. Lower heat and simmer approximately 45
minutes. Soup will become somewhat thickened.

5. Add shrimp and cook until they are pink. Simmer another 20 minutes.

Notes: Can be served immediately, but it is best when refrigerated at least
2 hours to allow flavors to blend. Serve as an entree or a main dish.

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