Shrimp-Corn Soup - cooking recipe

Ingredients

5 c. fresh cut corn
1 large onion, diced
1 stalk celery, diced
1/2 c. margarine
2 medium tomatoes, peeled and diced
2/3 c. roux
2 bay leaves
3 qt. water
1 qt. shrimp, peeled and deveined
salt, pepper and cayenne pepper to taste
1/2 tsp. parsley

Preparation

Bake corn in slow oven for 1 hour.
Saute onion and celery in margarine until tender.
Add diced tomato and cook until blended into onion mixture.
Add roux; stir well.
Add bay leaves and water, stirring after each cup.
When all water is added, boil slowly for 45 minutes.
Add corn; cook 30 more minutes on low heat; stir often.
Add shrimp; cook only until done, about 10 minutes. Turn off heat.
Season with salt, pepper and parsley.
Serve with hot French bread.
Freezes well.