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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 8 |
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My mother used young ears of white corn to make this wonderful soup...I still remember her scraping off the kernels. I've updated her recipe to use corn soup instead, and I also added the shrimp to make it heartier still. Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup vegetable oil |
1 medium onion, chopped |
3 celery ribs, chopped |
1 medium green pepper, chopped |
1/2 cup sliced green onions |
2 garlic cloves, minced |
3 cans (14-1/2 ounces each) chicken broth |
2 cans (10-3/4 ounces each) condensed cream of corn soup, undiluted |
1 can (10 ounces) diced tomatoes with green chilies |
1 bay leaf |
1 teaspoon salt |
1/4 to 1/2 teaspoon white pepper |
1/4 teaspoon ground red or cayenne pepper |
dash hot pepper sauce |
1 pound uncooked medium shrimp, peeled and deveined |
1/3 cup chopped fresh parsley |
cooked rice |
Directions:
1. In a Dutch oven, stir flour and oil until smooth. Cook over medium-low heat, stirring constantly, until mixture is a light reddish-brown, about 10-15 minutes. Stir in the onion, celery, green pepper, green onions and garlic. Cook over medium heat until the vegetables are just crisp-tender, about 5 minutes, stirring often. Stir in the broth, soup, tomatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add shrimp; cook for about 10 minutes longer or until shrimp turn pink, stirring occasionally. Discard bay leaf. Stir in parsley. Serve soup in bowls over rice. Yield: 8-10 servings (2-1/2 quarts).
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