Kelly's Homemade Corn Soup

Submitted by Chef #840337

"I created this recipe. I would make it and it would come out absolutely delicious. When all of my family and friends asked for the recipe, because they said this was the best they had ever ate, I wrote down what I did and shared it. So now I would like to share it with you! Enjoy!"

 

• Ready In: 1hr 30mins
• Ingredients: 16
• Serves: 15-20

ingredients

• 3 medium onions
• 1⁄2 cup shallot, chopped
• 1 cup vegetable oil
• 1 cup all-purpose flour
• 4 lbs shrimp, tails peeled
• 8 (8 ounce) cans sweet corn
• 1 (8 ounce) can cream-style corn
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (15 ounce) can tomato sauce
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 2 (8 ounce) cans whole canned tomatoes (optional)
• 6 medium white potatoes, peeled and cut into large chunks
• 1 gallon shrimp stock or 1 gallon water
• salt
• dry red pepper

directions

1. Directions:

2. Use shrimp peelings to make a stock for the water needed. Use a gallon container to measure the water. This makes a big difference in the taste! Boil peelings until they are pink and floating. Strain water into a bowl and set aside. Begin by making a roux with the flour and oil. Add onions and shallots. Add water, cans of corn (whole & creamed), tomato sauce, tomato paste, and peeled tomatoes. Let mixture come to a boil. Lower the fire and add shrimp. Cook for about one hour. Season to taste. This makes a big magnalite pot full. Feeds about 15-20. This is a recipe I created. It comes out perfect.