"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Val's Shrimp and Corn Soup Recipe

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This recipe for Val's Shrimp and Corn Soup, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Benjamin Leboeuf, Sr. - E Department


1/4 c. flour
1/4 c. oil
1 c. chopped onions
1/2 c. chopped green onions
1/2 c. chopped celery
1/2 c. chopped bell pepper, green and red
1 stick butter
2 lbs. peeled, devined, shrimp
2 cans cream corn
1 can whole corn
1 can diced Italian-style tomatoes
1/2 to 1 c. (or more) milk or half & half
Seasonings to taste
4-6 c. chicken broth

Make a light colored roux with the flour and oil. Set aside. In a large stock pot, saute' butter with vegetables. Once wilted, add roux, and chicken broth. Bring to a boil, and add shrimp, corn, tomatoes, and rest of ingredients. Season to taste.




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