Shrimp and Corn Soup
|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|
|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|
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.
9 Serve in soup bowls.