Corn and Shrimp Soup
2 lbs. Med. fresh shrimp peeled and deveined
1/2 cup oil
6 tablespoons flour
2 cloves garlic, minced
2 med. onions, chopped
1 large can stewed tomatoes, undrained and mashed
1/2 can Rotel tomatoes
2 large cans cream-style corn
2 large cans whole-kernel corn
1 qt. chicken broth
Salt & pepper to taste
1. Mix oil and flour in a large saucepan to make a light roux.
2. Add chopped onions and garlic and cook until onions are soft.
Add both kinds of tomatoes, both kinds of corn, broth and cook
on low heat at a simmer for 1 hour.
3. Add the shrimp the last 10-15 minutes or until they are done.
Season with salt & pepper to taste.