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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Barbara’s Shrimp and Corn Soup Recipe

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This recipe for Barbara’s Shrimp and Corn Soup is from Judy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 2 pounds shrimp, peeled and deveined
2 (16 oz). bags frozen corn (use generic/store brand, such as Great Value)
2 cans cream style corn
1 stick butter (can use ˝ butter and ˝ olive oil for less fat)
2 cups diced onion
1 cup diced celery
1 cup diced green bell pepper
1 tbsp. (heaping) minced garlic
4 chicken bouillon cubes
2 cans (5 ounce) V-8 Juice (can use 1 small can tomato sauce instead)
2 cans (15 ounce) diced Tomatoes (undrained)
Tony’s Creole Seasoning to taste
Black pepper to taste
3 tbsp. corn starch (optional) Dissolve well in cold water and add to soup if thickening is desired.
Directions:
Directions:
In a large sauce pot, melt butter. Add onions, celery, bell pepper and garlic and sauté until onions are transparent, about 15-20 minutes. Add canned tomatoes and cook for a while. Add all corn. Add Seasoning. Boil cup of water in microwave and dissolve Bouillon cubes in it. Add to pot along with a few cups of water. Bring to a boil, reduce to simmer and cook for approximately 45 minutes. Add additional seasonings and water as necessary. Add Shrimp and simmer for about 15 – 20 more minutes.
Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
Medium: 1 hour
Personal Notes:
Personal Notes:
Great Southern Cook

 

 

 

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