St. Thomas Moore's Corn and Shrimp Soup

This soup is a St. Thomas Moore favorite, often served at birthday luncheons for the STM office staff.  Here's the recipe...

Ingredients:

1 cup medium thick roux

3 medium onions, chopped

6 cloves garlic, minced

1 bell pepper, chopped

3 ribs celery, chopped

2 bunches green onions, chopped

1 (6-oz) can tomato paste

1 (8-oz) can tomato sauce

1 (10-oz) can Rotel tomatoes, diced

2 (14-oz) cans chicken broth

4 (12-oz) cans Niblet corn

Water

2 – 3 lbs shrimp, peeled and deveined

Directions: 

Sauté onions, garlic, bell pepper, celery, green onions in roux until softened.

Add tomato paste and stir.  Add tomato sauce and Rotel tomatoes, and stir again.

Add stock, stir, and simmer 10 minutes.

Add corn and water to bring to desired consistency.  Simmer 30 minutes.

Stir in shrimp and cook until shrimp are cooked.

Serves 10 – 12.

It was pretty good, but my best friend Susan has a recipe that is a lot easier and really just as good... here's a photo of it:

 

Nesi gave it three wags...

Now to decide on my next adventure in the kitchen...

Aimee