MOMMIE'S CORN AND SHRIMP SOUP

Mommie's Corn and Shrimp Soup image

This is the BEST corn and shrimp soup recipe EVER! It was posted in a local church cookbook by my grandmother's neighbor, but my grandma swears that it is her recipe! Anyway, it is not a cream based soup but is very delicious. It is a little time consuming, but WELL worth the wait!

Provided by mrsjjkool

Categories Cajun

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

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Ingredients

5 tablespoons oil
3 tablespoons flour
2 onions, finely cut
2 garlic cloves, finely chopped
1 bell pepper, finely chopped
1 (15 ounce) can tomatoes, undrained and chopped
2 (11 ounce) cans shoe peg corn, undrained
1 (14 3/4 ounce) can cream-style corn
3 (16 ounce) cans chicken broth
2 lbs peeled shrimp
1/2 cup butter
green onion top
parsley
Tabasco sauce
salt and pepper

Steps:

Make a light brown roux with oil and flour.
Add onions, garlic, and bell pepper.
Let simmer a few minutes.
Add tomatoes and cook for 5 minutes.
Add to this mixture 3 cans of corn and chicken broth.
Cook slowly for 1 hour.
In a separate skillet, fry the shrimp in butter.
After the shrimp turn pink, add to the soup mixture.
Cook for 1/2 hour.
Add green onions, parsley, Tabasco sauce, salt and pepper to taste.
Serve with crusty bread and a salad and ENJOY!

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