"The belly rules the mind."--Spanish Proverb

Shrimp & Corn Soup Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Shrimp & Corn Soup, by , is from Judy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leigh Buyas

Category:
Category:

Ingredients:  
Ingredients:  
1 onion mix - I buy the onions, bell pepper, celery already chopped up, think it's Guidry's.
2 can cream of mushroom soup
1 can cream of celery soup
1 can rotel
2 can shoepeg corn
1 can yellow corn
shrimp
chicken broth

Directions:
Directions:

I saute my onions, then add the soups and rotel. Thin it out with the chicken broth add corn. Cook for about 30 min. Add shrimp and cook till the shrimp turn pink.

I usually cook it the day before we want to eat it....for some reason I think it tastes better!

REALLY easy and if you use fat free soup it is not fattening :) Of course you can substitute half and half for some of the soup!!

Preparation Time:
Preparation Time:
Quick & Easy: 1 hour

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

176W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!