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Sweet Corn + Shrimp Soup




Source of Recipe


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Sweet Corn + Shrimp Soup

3 cups whole kernel corn
2 pounds freshwater or other shrimp
1 cup butter
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/4 cup diced garlic
1 cup diced tomatoes, seeded
1 cup flour
1 cup tomato sauce
2 1/2 quarts shellfish stock
1 cup heavy whipping cream
1/2 cup sliced green onions
1/2 cup chopped parsley
Salt and cracked pepper to taste
Hot Pepper Sauce to taste

METHOD:

In a two-gallon stock pot, melt butter over medium high heat. Add
corn, onions, celery, bell peppers and garlic. Sauté three to five
minutes or until vegetables are wilted. Add tomatoes, blend well
into the vegetable mixture and add flour. Using a wire whisk, whip
constantly until white roux is achieved. Do not brown.

Add tomato sauce and stock, one ladle at a time, stirring constantly
until all is incorporated. Bring to a low boil and reduce to simmer.
Add half of the shrimp and cook for thirty minutes.

Add remaining shrimp, cream, green onions and parsley. Allow the
shrimp to cook approximately ten minutes. Season to taste using salt,
pepper and Hot Sauce
Serves 12.