Shrimp and Corn Soup
Ingredients
Instructions
1. Slowly cook bacon in large stock pot so drippings don't burn; remove bacon, crumble and set aside.
2. Add cooking oil to drippings and add flour to make a golden brown roux.
3. Add onions, garlic, celery and bell pepper to the roux. Sauté until onions are tender.
4. Add corn, tomatoes, 1 quart of water, and Tony's seasoning.
5. Add potatoes to soup and cook until tender.
6. After potatoes are tender, add shrimp and crumbled bacon. Cook 5 to 10 minutes, just until shrimp turn pink.
7. Add crabmeat and simmer gently until hot, then serve.
2. Add cooking oil to drippings and add flour to make a golden brown roux.
3. Add onions, garlic, celery and bell pepper to the roux. Sauté until onions are tender.
4. Add corn, tomatoes, 1 quart of water, and Tony's seasoning.
5. Add potatoes to soup and cook until tender.
6. After potatoes are tender, add shrimp and crumbled bacon. Cook 5 to 10 minutes, just until shrimp turn pink.
7. Add crabmeat and simmer gently until hot, then serve.
Recipe Info
Views
140
Date
February 19, 2005
Categories
Soups and Sauces