Festive Corn Soup Recipe

Festive Corn Soup Recipe photo by Taste of Home

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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.

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Festive Corn Soup Recipe

Prep: 10 min. Bake: 55 min.

Yield: 8-10 Servings

10 55 65

Ingredients

1/2 cup 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

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).

Nutritional Facts 1 serving (1 cup) equals 185 calories, 12 g fat (2 g saturated fat), 88 mg cholesterol, 627 mg sodium, 9 g carbohydrate, 1 g fiber, 11 g protein.

Originally published as Festive Corn Soup in Reminisce Extra December 1993, p51