Shrimp and Corn Soup Recipe
Ingredients
| Bacon drippings - 1/4 cup | ||
| All-purpose flour - 2 tablespoons | ||
| Celery | 1 Cup (16 tbs), chopped | |
| Green pepper | 1 Cup (16 tbs), chopped | |
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 1 Tablespoon, minced | |
| Salt | 2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Dried thyme | 1 Teaspoon | |
| Whole tomatoes - 1 (16-ounce) can , undrained and chopped | ||
| Tomato paste - 1 (6-ounce) can | ||
| Water | 6 Cup (16 tbs) | |
| Frozen whole kernel corn - 2 (10-ounce) packages | ||
| Medium shrimp | 2 Pound, deveined | |
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.
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.
Chef
