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SHRIMP & CORN SOUP - Elaine Taylor
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| 6 T | oil |
| 1 medium | onion, chopped |
| 3 gloves garlic, minced | |
| 2 ribs | celery, chopped |
| 1 17 oz can | stewed tomatoes, chopped |
| 1 can | Rotel tomatoes |
| 5 qts | water |
| 2 lbs | shrimp, peeled & deveined |
| 6 T | flour |
| 1 c | shallots, chopped |
| 1 medium | bell pepper, chopped |
| 4 T | parsley, optional |
| 3 17-oz cans | whole kernel corn |
| 1 17-oz can | cream corn |
| Salt | |
| pepper to taste | |
Heat oil and make roux by adding flour and cooking until light brown. Add onions, shallots, garlic, bell pepper & celery. Cook 10 minutes or until onions are tender. Add tomatoes & cook 10 minutes more, stirring constantly. Add corn and mix well. Add water, salt & pepper. Bring to boil then simmer for 1 hour stirring occasionally. Add shrimp and simmer 30 minutes longer. Optional: add fresh parsley and onion tops before serving with crackers.
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