Sweet Corn and Shrimp Soup

Ingredients -

1 cup Butter
3 cups Whole Kernel Corn
1 cup chopped Onions
1 cup chopped Celery
1/2 cup chopped Red Bell Pepper
1/2 cup chopped Bell Pepper
4 Garlic Cloves, minced
1 cup Diced Tomatoes seeded
1 cup All-Purpose Flour
1 cup Tomato Sauce
2-1/3 cups Shellfish Stock
2 pounds Shrimp
1 cup Heavy Cream
1/2 cup thinly sliced Green Onions
1/2 cup chopped Parsley
Salt and Pepper
Tabasco Sauce

Preparation:

1. Add butter to stockpot. Melt over medium high heat.

2. Stir in corn, chopped onion, chopped celery, chopped bell pepper and minced garlic.

3. Sauté 5 minutes, stirring frequently.

4. Stir in diced tomatoes. Stir in flour.

5. Stir in tomato sauce and shellfish stock.

6. Bring to a gentle boil.

7. Reduce heat to low. Stir in shrimp.

8. Simmer 30 minutes.

9. Stir in cream, green onion, and parsley.

10. Simmer 5 minutes.

11. Season with salt, pepper and Tabasco sauce.

Soup Making Tip

Corn

Corn is one of the few varieties of vegetables packaged in cans that works very well in soups.

Soup Making Tip

Tomatoes

Tomatoes should be stored in open air, in a cool, dry location. Large style tomatoes should never be refrigerated.