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CORN AND SHRIMP SOUP




Source of Recipe


Rec.food.recipes


List of Ingredients





2 cans chicken broth
2 cans cream of potato soup
2 cans whole kernel corn, drained
[Or, for added spiciness, use: 1 can whole kernel corn, and 2 cans
Mexican corn (all drained)]
1 can cream style corn
1 can chopped tomatoes (don't drain)
1 stick of butter
1 large onion, chopped
1 bell pepper, chopped
1 bunch green onions, chopped
4 pods of garlic (or minced garlic, to taste)
1 8 oz. package cream cheese
2 pounds medium shrimp (peeled)



Recipe



Add salt, black pepper, red pepper, garlic salt and Lawry's seasoning to
taste (or, if you can find it, Tony Chachere's seasoning, to taste)
In large pot, saute onions, green onions, bell pepper and garlic in butter.
Add chicken broth, potato soup, whole kernel corn, cream style corn and
tomatoes. Cook about 30 minutes, then add seasonings and cream cheese.
When cream cheese is melted (you will need to stir often, to get out the
lumps) add shrimp. Cook until shrimp are done.
(You can make this a little ahead for company. Complete cooking, then cover
with lid, put on simmer, and then re-heat to serve).
Serve in a bread bowl, and with a salad.

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