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Corn and Shrimp Soup Recipe

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This recipe for Corn and Shrimp Soup is from Mama Carolyn's Favorite Recipes, 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 Red Pepper
1 Green Pepper
1 Onions
1-2 T butter
Iowa corn ( I used creamed corn that I made) or 1 can of store bought cream corn
1 can Southwest Corn with juice
3-4 T Watkins chicken base
1 pint half and half
Spices to taste: Slap Your Mama, black pepper, salt & a drop or two of Louisiana Shrimp and Crab Boil
Shrimp
Crab meat
Directions:
Directions:
Saute red, green peppers and onions in 1-2 T butter until tender.
Add Iowa corn that has been cut off the cob or a can of cream corn.
Add a can of Southwest corn with the juice.
Add Watkins chicken base for flavor. A little shrimp or vegetable stock can be added if needed to thin out. Add half and half and spices to taste. Add crab.
Let simmer a long time. DO NOT BOIL! Add Shrimp. Cook only until the shrimp turns pink. Serve. Better the next day.
Personal Notes:
Personal Notes:
Roddy and I wanted to use up some of our Iowa corn before it got old. Thus, the birth of this recipe. No exact measurements. We just kept adding spices until we got the taste we wanted.

 

 

 

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