Recipe - Corn Soup With Shrimp

10 Ears young; tender corn, cut
from the cob, up to 12
1 cn Rotel® tomatoes; finely
chopped
One fourth cup Allpurpose flour
One fourth cup Cooking oil
One fourth teaspoon Black pepper
3 One fourth qt Water
1 lg Onion; chopped
1 lg Bell pepper; chopped
1 Clove garlic; chopped
8 ounce Tomato sauce
1 pound Small shrimp; peeled and
deveined, up to 2
2 One half teaspoon Salt
One half teaspoon Cayenne pepper; optional

1. Make a golden brown roux with oil and flour, not too dark.

2. Add onions and bell pepper and cook until tender.

3. Stir in corn, tomatoes and seasonings; cook 5 minutes, stirring often to
prevent sticking.

4. Add water and bring to a boil. Lower heat and simmer approximately 45
minutes. Soup will become somewhat thickened.

5. Add shrimp and cook until they are pink. Simmer another 20 minutes.

Notes: Can be served immediately, but it is best when refrigerated at least
2 hours to allow flavors to blend. Serve as an entree or a main dish.

Formatted and Busted by RecipeLu
Posted to recipeludigest by RecipeLu recipelu@geocities.com on Mar 21,
1998