Corn and Shrimp Soup

Corn and Shrimp Soup   

 Ingredients

  

 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      

 Directions  

 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.