Shrimp And Corn Soup

• 1 c medium roux (1 c flour, 1 c oil)
• 3 med onions
• 6 cloves garlic
• 1 bell pepper
• 3 ribs celery
• 2 bunches green onions
• 1 (6 oz) can tomato paste
• 1 (8 oz) can tomato sauce
• 1 (10 oz) can rotel tomatoes
• 2 (14 oz) cans chicken broth
• 4 (12 oz) can niblet corn
• water (3 corn cans worth)
• 2-3 lbs shrimp, cleaned, peeled
• seasoning (3-4 bay leaves, salt, red, black pepper, parsley)

1. 1. Make roux
2. 2. Saute onions, garlic, bell pepper, celery, green onions in roux until soft.
3. 3. Add tomato paste, stir.
4. 4. Add corn and water to bring to desired consistency. Simmer 30 minutes
5. 5. Stir in shrimp and cook until shrimp cooked.

medium roux, onions, garlic, bell pepper, celery, green onions, tomato paste, tomato sauce, tomatoes, chicken broth, niblet corn, water, shrimp, bay leaves

Taken from www.epicurious.com/recipes/member/views/shrimp-and-corn-soup-50068612 (may not work)