Mommie's Corn and Shrimp Soup

This is the BEST corn and shrimp soup recipe EVER! It was posted in a local church cookbook by my grandmother's neighbor, but my grandma swears that it is her recipe! Anyway, it is not a cream based soup but is very delicious. It is a little time consuming, but WELL worth the wait!

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 5  tablespoons  oil
• 3  tablespoons flour
• 2  onions, finely cut
• 2  garlic cloves, finely chopped
• 1  bell pepper, finely chopped
• 1 (15 ounce) can tomatoes, undrained and chopped
• 2 (11 ounce) cans shoe peg corn, undrained
• 1 (14 3/4ounce) can  cream-style corn
• 3 (16 ounce) cans chicken broth
• 2  lbs  peeled shrimp
• 1⁄2 cup butter
•  green onion top
•  parsley
•  Tabasco sauce
•  salt and pepper

Directions

1. Make a light brown roux with oil and flour.
2. Add onions, garlic, and bell pepper.
3. Let simmer a few minutes.
4. Add tomatoes and cook for 5 minutes.
5. Add to this mixture 3 cans of corn and chicken broth.
6. Cook slowly for 1 hour.
7. In a separate skillet, fry the shrimp in butter.
8. After the shrimp turn pink, add to the soup mixture.
9. Cook for 1/2 hour.
10. Add green onions, parsley, Tabasco sauce, salt and pepper to taste.
11. Serve with crusty bread and a salad and ENJOY!