"Hunger is the best sauce in the world."--Cervantes

Corn Soup w/shrimp (Coo style) Recipe

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This recipe for Corn Soup w/shrimp (Coo style), by , is from A Taste of Our Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sluggo Crotty
Added: Wednesday, February 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Lg. can tomatoes
Corn ( 2 bags frozen)
Chopped lg. bell pepper
2 chopped onions
Shrimp Peeled/Deveined ( The more the better)
Small roux (caramel color) ( Make a little extra, and keep it handy)
3 or 4 large potatoes cut up
Salt/Pepper to taste
Water ( About 4 quarts, depending on how much roux)
1 can Rotel tomatoes (optional, makes soup nice and spicy)

Directions:
Directions:
Make a roux, you will not need a large one, but I make a little extra in case. Fry onions in roux till clear. Add 1/2 of the shrimp, and fry a few minutes in the roux. Add tomatoes, corn, bell peppers, water, and simmer on low for 15 minutes or so. Add the potatoes, season to taste, add rest of shrimp, and simmer till potatoes are cooked. Keep fire on low, so shrimp don't break apart. Don't overcook potatoes. Check seasoning as potatoes cook, they tend to take seasoning from the soup stock.

Personal Notes:
Personal Notes:
Just like gumbo, corn soup tastes better after chilling, and reheating.

 

 

 

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