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Shrimp and Corn Soup

Source of Recipe


From "Slow Cookin' in the Fast Lane" by Julia Kay






List of Ingredients



• 2 (15-1/4-ounce) cans cream-style corn
  
• 1 (15-1/4-ounce) can whole-kernel corn, drained
  
• 1 (10-ounce) can stewed tomatoes with chili pepper
  
• 1/2 bell pepper, chopped
  
• 1 onion, chopped
  
• 2 cloves garlic, minced
  
• 1/4 cup chopped parsley
  
• 1 (8-ounce) can tomato sauce
  
• 2 stalks celery, chopped
  
• 4 cups water
  
• 1 (10-3/4-ounce) can cream of celery soup
  
• 2 Tbsp Worcestershire sauce
  
• Cajun seasoning (such as Tony Chachere's Original Seasoning), to taste
  
• 1-1/2 lbs. shrimp, peeled
  
• 1 bunch green onions, chopped
  






Instructions



1. Place all ingredients into slow cooker, except shrimp and green onions. Cook on LOW for 8 hours.
   
   
2. Add shrimp during last hour of cooking. Stir and turn cooker to HIGH.
   
   Ladle into bowls and garnish with green onions.
   
   Makes 6 servings.