Ingredients for Mommie's Corn And Shrimp Soup
- 2 tablespoons vegetable oil
- 1/4 cup all-purpose flour
- 1 medium onion, chopped
- Garlic Cloves
- 1 bell pepper (any color), chopped
- 1 (28 ounce) can crushed tomatoes
- Shoe Peg Corn
- Cream Style Corn
- 4 cups chicken broth
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons butter
- Green Onion Top
- 1/4 cup chopped fresh parsley
- Tabasco sauce, to taste
- Salt And Pepper
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How to Make Mommie's Corn And Shrimp Soup
- In a large pot or Dutch oven, make a light brown roux by whisking together the vegetable oil and flour over medium heat for 2-3 minutes, until lightly browned.
- Add the chopped onion, minced garlic, and bell pepper to the roux. Cook until softened, about 5 minutes.
- Stir in the crushed tomatoes and cook for 5 minutes, stirring occasionally.
- Add the undrained corn and chicken broth. Bring to a simmer, then reduce heat to low.
- Cover and cook slowly for 1 hour, stirring occasionally.
- While the soup simmers, melt the butter in a separate skillet over medium heat. Add the shrimp and cook until pink, about 3-5 minutes per side.
- Once the shrimp are cooked, add them to the soup.
- Continue to cook for 30 minutes.
- Stir in the green onions, parsley, Tabasco sauce, salt, and pepper to taste.
- Serve hot with crusty bread and a fresh salad. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
37g
Fat
61g
Carbs
14g
