Mommie'S Corn And Shrimp Soup - cooking recipe

Ingredients

5 tablespoons oil
3 tablespoons flour
2 onions, finely cut
2 garlic cloves, finely chopped
1 bell pepper, finely chopped
1 (15 ounce) can tomatoes, undrained and chopped
2 (11 ounce) cans shoe peg corn, undrained
1 (14 3/4 ounce) can cream-style corn
3 (16 ounce) cans chicken broth
2 lbs peeled shrimp
1/2 cup butter
green onion top
parsley
Tabasco sauce
salt and pepper

Preparation

Make a light brown roux with oil and flour.
Add onions, garlic, and bell pepper.
Let simmer a few minutes.
Add tomatoes and cook for 5 minutes.
Add to this mixture 3 cans of corn and chicken broth.
Cook slowly for 1 hour.
In a separate skillet, fry the shrimp in butter.
After the shrimp turn pink, add to the soup mixture.
Cook for 1/2 hour.
Add green onions, parsley, Tabasco sauce, salt and pepper to taste.
Serve with crusty bread and a salad and ENJOY!