Corn And Shrimp Soup

• 1/4 c. oil
• 3 Tbsp. flour
• 1/2 c. onion, finely chopped
• 1 1/2 c. shrimp, peeled and deveined
• 1 clove garlic, minced
• 1 (10 1/2 oz.) can tomatoes, mashed
• 1 (32 oz.) can cream-style corn
• 1 Tbsp. minced parsley
• 2 c. chicken broth
• salt
• black pepper
• red pepper
• hot water

1. In a heavy pot, make light brown roux using oil and flour. Add onion and shrimp; saute lightly.
2. Add garlic and stir.
3. Heat tomatoes.
4. Mash thoroughly; add to mixture.
5. Cook over medium-low heat.
6. Add parsley.
7. Add 1/3 cup chicken broth, if needed, to keep consistency of stew.
8. Add corn and cook 10 minutes, stirring frequently.
9. Season to taste with salt and pepper.
10. Add remaining broth.
11. Cook very slowly for 15 to 20 minutes.
12. If it is too thick, add water to desired consistency. Serves 8.

oil, flour, onion, shrimp, clove garlic, tomatoes, creamstyle, parsley, chicken broth, salt, black pepper, red pepper, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=881935 (may not work)