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Shrimp And Corn Soup

Southern.Crockpot's picture
Ingredients
  Bacon drippings 1⁄4 Cup (4 tbs)
  All-purpose flour 2 Tablespoon
  Chopped celery 1 Cup (16 tbs)
  Chopped green pepper 1 Cup (16 tbs)
  Chopped onion 1 Cup (16 tbs)
  Minced garlic 1 Tablespoon
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Dried whole thyme 1 Teaspoon
  Whole tomatoes 16 Ounce, undrained and chopped (1 Can)
  Tomato paste 6 Ounce (1 Can)
  Water 6 Cup (96 tbs)
  Frozen whole kernel corn 20 Ounce (2 Packages, 10 Ounce Each)
  Medium shrimp 2 Pound, peeled, deveined and cut in half
Directions

MAKING
1 In a large Dutch oven, mix bacon drippings and flour.
2 Cook over medium heat, for 10 to 15 minutes, stirring constantly until the roux is copper in color.
3 Add in the next 7 ingredients, and cook for 15 minutes, stirring occasionally.
4 Add in the tomatoes, tomato paste, water, and corn.
5 Gradually bring to a boil.
6 Lower the heat and simmer, uncovered, for 45 minutes.
7 Add the shrimp.
8 Simmer, uncovered, for 10 minutes.

SERVING
9 Serve in soup bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Shrimp
Cook Time: 
90 Minutes
Servings: 
8

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