Corn And Shrimp Soup Recipe

Name: Corn And Shrimp Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. oil; 3 Tbsp. flour; 1/2 c. onion, finely chopped; 1 1/2 c. shrimp, peeled and deveined; 1 clove garlic, minced; 1 (10 1/2 oz.) can tomatoes, mashed; 1 (32 oz.) can cream-style corn; 1 Tbsp. minced parsley; 2 c. chicken broth; salt; black pepper; red pepper; hot water

Servings: persons

1/4 c. oil
3 Tbsp. flour
1/2 c. onion, finely chopped
1 1/2 c. shrimp, peeled and deveined
1 clove garlic, minced
1 (10 1/2 oz.) can tomatoes, mashed
1 (32 oz.) can cream-style corn
1 Tbsp. minced parsley
2 c. chicken broth
salt
black pepper
red pepper
hot water

1
In a heavy pot, make light brown roux using oil and flour. Add onion and shrimp; saute lightly.
2
Add garlic and stir.
3
Heat tomatoes.
4
Mash thoroughly; add to mixture.
5
Cook over medium-low heat.
6
Add parsley.
7
Add 1/3 cup chicken broth, if needed, to keep consistency of stew.
8
Add corn and cook 10 minutes, stirring frequently.
9
Season to taste with salt and pepper.
10
Add remaining broth.
11
Cook very slowly for 15 to 20 minutes.
12
If it is too thick, add water to desired consistency. Serves 8.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 c. oil, 3 Tbsp. flour, 1/2 c. onion, finely chopped, 1 1/2 c. shrimp, peeled and deveined, and more.

Yes, Corn And Shrimp Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn And Shrimp Soup

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