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Corn and Shrimp Soup

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Shrimp and Corn Soup

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This corn and shrimp soup recipe, shared by Dottie.  It starts with a simple roux and uses fresh shrimp.


  • 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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Slow Cooker Recipes | Casseroles | Main Recipe Index

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