Yummy Corn and Shrimp Soup

3
Debbie wright

By
@debbie110772

I love this soup when it is chilly outside.It has a little spice but not to much. I have made it for a long time. I have never actually written it down until now. Truth be known I probaly make it different everytime.

Rating:
★★★★★ 15 votes
Comments:
Serves:
Makes alot
Prep:
20 Min
Cook:
50 Min
Method:
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a wonderful recipe for a cold winter day! Not only will the steamy, creamy broth warm you, but so will the heat of the Rotel. Yummy, indeed!

Ingredients

1 1/2 lb
shrimp peeled and devined
2
sticks of butter
2
medium onions chopped
3
clerey sticks chopped
2
cloves garlic chopped
3/4 c
flour
32 oz
box of chicken broth
2 c
water
10 oz
can rotel tomatoes mild
1 Tbsp
salt
2 tsp
black pepper
1 tsp
cayenne pepper(more if you like more spice)
6 dash(es)
of tabasco sauce
2 c
frozen corn
2 c
half and half

Step-By-Step

1In a large stock pot melt butter on med heat..saute onion , celery, and garlic until good and tender.
2Once veggies are tender add flour to make your roux..bring to a bubble and dont allow to get brown.
3Then add chicken broth and water and stir well to get everything is mixed. Do all this on med heat . Bring to a slow bubble Add all the seasonings.
4Add tomatoes and corn bring to a slow bubble. For about 5 min or so. Then add shrimp. Once the shrimp are pink and curled add half and half. Bring back up to a bubble . Turn off. Cover for about 5 min then serve.

About Yummy Corn and Shrimp Soup

Course/Dish: Fish Soups, Cream Soups
Main Ingredient: Seafood
Regional Style: American
Collection: More Favorite Recipes
Hashtags: #corn, #shrimp