Shrimp and Corn Soup

Serves: 4
Total Calories: 133


1 small onion, finely chopped
2 tablespoons butter or margarine
2 tablespoons flour
2 cups milk
1 can shoe peg corn
1 can small cleaned shrimp (drained)
white pepper, salt and a grating of nutmeg


Sauté onion in butter. Add flour. Stir and cook for 3 minutes over low heat. Slowly add milk and blend (a wire whisk is handy for this). Add corn and cook for 3–5 minutes over low heat stirring constantly. Lastly add drained shrimp. Season to taste with pepper, salt, and a pinch of nutmeg.

Editor's Extra: Fresh boiled shrimp or crab makes this even better.

Nutritional Facts:

Serves: 4
Total Calories: 133
Calories from Fat: 73

This Shrimp and Corn Soup recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.

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