Festive Corn Soup
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 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
Reviews
This was delicious, My husband said one of the best soups I ever made. I used fresh corn off the cob ( worth it ) And added about a half pound of chicken i had left over from the grill, a little extra chicken broth, about 1/2 a cup. Will make again