Shrimp-Corn Soup

• 5 c. fresh cut corn
• 1 large onion, diced
• 1 stalk celery, diced
• 1/2 c. margarine
• 2 medium tomatoes, peeled and diced
• 2/3 c. roux
• 2 bay leaves
• 3 qt. water
• 1 qt. shrimp, peeled and deveined
• salt, pepper and cayenne pepper to taste
• 1/2 tsp. parsley

1. Bake corn in slow oven for 1 hour.
2. Saute onion and celery in margarine until tender.
3. Add diced tomato and cook until blended into onion mixture.
4. Add roux; stir well.
5. Add bay leaves and water, stirring after each cup.
6. When all water is added, boil slowly for 45 minutes.
7. Add corn; cook 30 more minutes on low heat; stir often.
8. Add shrimp; cook only until done, about 10 minutes. Turn off heat.
9. Season with salt, pepper and parsley.
10. Serve with hot French bread.
11. Freezes well.

corn, onion, celery, margarine, tomatoes, roux, bay leaves, water, shrimp, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=207001 (may not work)