Shrimp and Corn Soup

We have been using this one since 1984 and it is a favorite.

• Ready In: 55 mins
• Serves: 6
• Yields: 1 1/2 quarts

Ingredients

• 2  tablespoons all-purpose flour
• 1⁄2 cup  chopped onion
• 3⁄4 cup  chopped celery
• 2  tablespoons tomato paste
• 1 (16 ounce) can  cream-style corn
• 4  tablespoons  vegetable oil
• 1⁄2 cup  chopped bell pepper
• 5  cups hot water
• 1  lb  peeled and deveined shrimp
• 10  drops Tabasco sauce

Directions

1. Heat oil in pot.
2. Add the flour and stir.
3. Add onion, celery and bell pepper.
4. Cook 10 minutes or until the onion is tender.
5. Add corn, tomato paste, hot water, salt and pepper.
6. Simmer 30 minutes.
7. Add the shrimp and cook another 15 minutes longer.