Corn-Shrimp Soup - cooking recipe

Ingredients

1/3 c. flour
1/3 c. oil
2 medium onions, chopped
1 large bell pepper, chopped
3 cloves garlic, chopped
4 stems celery, chopped
2 (16 oz.) cans stewed tomatoes, chopped
3 (16 oz.) cans whole grain yellow corn
2 (16 oz.) cans yellow cream-style corn
2 potatoes, cubed
2 lb. shrimp
salt and pepper to taste
chopped green onions
water *

Preparation

Make a roux with oil and flour.
When roux is golden, add onions, bell peppers, garlic, celery and tomatoes.
Simmer about 10 minutes.
Add corn and mix all together well.
Add water, salt and pepper; simmer 1/2 hour.
If soup is too thick, add more water to desired consistency and bring to a boil.
Add green onions and turn off fire.