- 1/2 cup oil
- 6 tablespoons flour
- 2 med. onions, chopped
- 2 cloves garlic, minced
- 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
- 2 lbs. shrimp fresh, frozen or canned
- Salt & pepper to taste
Mix oil and flour in a large saucepan or soup pot to make a light roux. 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 40 minutes. Add the shrimp and continue to simmer for 20 more minutes. Season with salt & pepper to taste. Serve hot.
Shared on our forum by Dottie.
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