Corn Soup with Shrimp

Serves: 5
Total Calories: 298


1/4 cup oil
4 tablespoons flour
1 large onion, chopped
2 tablespoons chopped bell pepper
1 pound whole tomato, chopped (or use Ro-Tel tomatoes for spicier taste)
1 cup cubed ham
1 1/2 cups freshly cut or canned corn
2 quarts water
salt and pepper to taste
1 pound shrimp, cleaned, deveined
2 tablespoons chopped parsley


Make a golden brown roux with oil and flour, cooking slowly over low to medium heat and stirring constantly. Add onion and bell pepper; cook a few minutes, stirring often until wilted. Add ham, corn, and tomatoes; simmer about 30 minutes, stirring occasionally to keep from sticking. Add water, salt and pepper; simmer about 1 hour. Add shrimp and parsley and cook another 15 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 298
Calories from Fat: 117

This Corn Soup with Shrimp recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from the East Coast Cookbook Cookbook:
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Martha Washington’s Porridge of Green Peas
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Corn Soup with Shrimp
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