Shrimp and Corn Soup--Crock Pot |
|
 |
Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
|
Easy to make soup, ready to have when you get home from work. The recipe comes from our local newspaper. Ingredients:
2 (15 1/4 ounce) cans cream-style corn |
1 (15 1/4 ounce) can whole kernel corn, drained |
1 (10 ounce) can rotel tomatoes & chilies |
1/2 bell pepper, chopped |
1 onion, chopped |
2 garlic cloves, minced |
1/4 cup chopped parsley |
1 (8 ounce) can tomato sauce |
2 stalks celery, chopped |
4 cups water |
1 (10 3/4 ounce) can cream of celery soup |
2 tablespoons worcestershire sauce |
cajun seasoning, to taste |
1 1/2 lbs shrimp, peeled, cleaned |
1 bunch green onion, chopped |
Directions:
1. Place ALL ingredients in crock pot, EXCEPT SHRIMP and GREEN ONIONS.
2. Cook on low for 8 hours; Add shrimp during the last hour of cooking; stir and turn cooker to high.
3. Ladle into bowls and garnish with green onions, enjoy.
|
|