Mommie'S Corn And Shrimp Soup

• 5 tablespoons oil
• 3 tablespoons flour
• 2 onions, finely cut
• 2 garlic cloves, finely chopped
• 1 bell pepper, finely chopped
• 1 (15 ounce) can tomatoes, undrained and chopped
• 2 (11 ounce) cans shoe peg corn, undrained
• 1 (14 3/4 ounce) can cream-style corn
• 3 (16 ounce) cans chicken broth
• 2 lbs peeled shrimp
• 1/2 cup butter
• green onion top
• parsley
• Tabasco sauce
• salt and pepper

1. Make a light brown roux with oil and flour.
2. Add onions, garlic, and bell pepper.
3. Let simmer a few minutes.
4. Add tomatoes and cook for 5 minutes.
5. Add to this mixture 3 cans of corn and chicken broth.
6. Cook slowly for 1 hour.
7. In a separate skillet, fry the shrimp in butter.
8. After the shrimp turn pink, add to the soup mixture.
9. Cook for 1/2 hour.
10. Add green onions, parsley, Tabasco sauce, salt and pepper to taste.
11. Serve with crusty bread and a salad and ENJOY!

oil, flour, onions, garlic, bell pepper, tomatoes, shoe peg corn, creamstyle, chicken broth, shrimp, butter, green onion, parsley, tabasco sauce, salt

Taken from www.food.com/recipe/mommies-corn-and-shrimp-soup-230886 (may not work)