Festive Corn Soup
Total TimePrep: 10 min. Bake: 55 min.
Makes8-10 servings (2-1/2 quarts)
- 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
- 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.
Nutrition Facts1 cup: 185 calories, 12g fat (2g saturated fat), 88mg cholesterol, 627mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 11g protein.
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Aug 21, 2013
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