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Shrimp & Corn Soup - Glenda Wooley
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| 8 slices | bacon |
| cooked crisp | |
| 1 red bell pepper chopped fine 1 sweet onion chopped fine About 10 potatoes cut in bite size | |
| 1 pack | Large frozen corn |
| 2 cans | cream style corn |
| 2 boxes | chicken broth |
| 2 tablespoons | flour |
| About 1 lb. | Shrimp, (frozen bag @ walmart |
| 2 containers | crab meat |
| 1 1/2 cups | Half & Half |
| Pinch | Tabasco |
In large skillet fry bacon till crispy, set aside. Add onions & bell peppers till soft. Add 1 cup chicken broth, frozen corn, cook till soft. Add shrimp & crabmeat. Once Shrimp are cooked, it is ready to pour in large pot. (you can season with Tonys).
In large pot add remaining chicken broth let potatoes get soft, then dump stuff from skillet to pot & add cream style corn and half & half with flour to thicken add crumbled bacon. Add dash of Tabasco and let boil. Then ready to serve.
December, 2009
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