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Corn and shrimp soup

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Ingredients/Components

salt - 1 tsp
flour - 3 Tbsp
oil - 5 Tbsp
garlic powder - 1/4 tsp
cans chicken broth - 2 item
bay leaf - 1 item
tomato paste - 2 Tbsp
minced parsley - 2 Tbsp
onions, chopped - 2 item
black pepper - 1/2 tsp
can whole kernel corn - 1 lb
bell pepper, chopped - 1 item
shrimp, peeled - 2 lb
shallots, chopped - 4 item
dashes Tabasco - 2 item
size Ro-Tel tomatoes or tomatoes undrained - 1 can

How to make corn and shrimp soup:

Make a roux with the oil and flour. When golden brown, add the onions. Add tomato paste; saute slowly for 10 minutes. Add the bell pepper, shallots, shrimp, parsley, salt, pepper, Tony's seasoning and Tabasco. Simmer 5 more minutes, then add tomatoes, corn, chicken broth and bay leaf. If too thick, water can be added. Simmer for 1 hour.

Recipe categories: Soups & stews, Shellfish, Shrimp.

Rating:

4.3

Average rating: 4.3, total votes: 6

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cream cheese, half and half, salt, flour, water, plain flour, can cream of chicken soup, tomato sauce