Corn-Shrimp Soup

• 1/3 c. flour
• 1/3 c. oil
• 2 medium onions, chopped
• 1 large bell pepper, chopped
• 3 cloves garlic, chopped
• 4 stems celery, chopped
• 2 (16 oz.) cans stewed tomatoes, chopped
• 3 (16 oz.) cans whole grain yellow corn
• 2 (16 oz.) cans yellow cream-style corn
• 2 potatoes, cubed
• 2 lb. shrimp
• salt and pepper to taste
• chopped green onions
• water *

1. Make a roux with oil and flour.
2. When roux is golden, add onions, bell peppers, garlic, celery and tomatoes.
3. Simmer about 10 minutes.
4. Add corn and mix all together well.
5. Add water, salt and pepper; simmer 1/2 hour.
6. If soup is too thick, add more water to desired consistency and bring to a boil.
7. Add green onions and turn off fire.

flour, oil, onions, bell pepper, garlic, celery, tomatoes, grain yellow corn, yellow cream, potatoes, shrimp, salt, green onions, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=616029 (may not work)