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This recipe for CORN AND SHRIMP SOUP, by , is from The Fontenot Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dee Fontenot


1 stick butter or margarine.
2 yellow onions, chopped (about 2-1/2 cups).
2 green bell peppers, chopped (about 2 cups).
2 heaping tsp. minced garlic.
2 (14-3/4 oz) cans cream-style corn.
2 (11-oz.) can niblet whole-kernel corn, undrained.
1 (10-oz.) can Ro-tel milder tomatoes and green chilies, undrained.
1 (14.5-oz) can diced tomatoes, undrained.
4 tsp chicken base mixed with 28 oz. boiling water (or 2 (14 oz. cans)chicken broth. (See note)
1 tsp. liquid crab boil, or to taste.
Salt, pepper and Tabasco sauce, to taste (See note).
2 lbs. cleansed and peeled medium shrimp (can use frozen peeled and cooked shrimp if you are in a hurry).
1 tbl. parsley flakes
1 bunch green onions, chopped

1. Heat butter or margarine in soup pot or large Dutch oven over medium low heat.
2. Sauté yellow onions, bell pepper and garlic until onions are translucent.
3. Add in cream-style corn, whole kerned corn,
Ro-tel, diced tomatoes, chicken broth and crab boil. Mix well and allow to simmer over medium-low heat for about 30 minutes.
4. Turn heat up to medium and add shrimp, parley flakes and chopped green onions. When shrimp turn pink, soup is ready to serve, but it can be held at a simmer for up to an hour.

Number Of Servings:
Number Of Servings:
Makes 28 cups.
Personal Notes:
Personal Notes:
NOTE: I really prefer the chicken base mixed with boiling water in any recipe that calls for chicken broth. It seems to have a lot more flavor than the canned broth. I rarely add a lot of salt when cooking. I like the flavor of the liquid crab boil, and that is enough "heat" for me. However, you can certainly add Tony's, salt, black and/or red pepper and Tabasco to your own taste. If you are not using butter or margarine these days, I have made this quite successfully with Smart Balance, using about 1/2 cup to sauté the vegetables.

This recipe came from the Advocate




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