Kelly's Homemade Corn Soup

• 3 medium onions
• 12 cup shallot, chopped
• 1 cup vegetable oil
• 1 cup all-purpose flour
• 4 lbs shrimp, tails peeled
• 8 (8 ounce) cans sweet corn
• 1 (8 ounce) can cream-style corn
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (15 ounce) can tomato sauce
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 2 (8 ounce) cans whole canned tomatoes (optional)
• 6 medium white potatoes, peeled and cut into large chunks
• 1 gallon shrimp stock or 1 gallon water
• salt
• dry red pepper

1. Directions:.
2. Use shrimp peelings to make a stock for the water needed.
3. Use a gallon container to measure the water.
4. This makes a big difference in the taste!
5. Boil peelings until they are pink and floating.
6. Strain water into a bowl and set aside.
7. Begin by making a roux with the flour and oil.
8. Add onions and shallots.
9. Add water, cans of corn (whole & creamed), tomato sauce, tomato paste, and peeled tomatoes.
10. Let mixture come to a boil.
11. Lower the fire and add shrimp.
12. Cook for about one hour.
13. Season to taste.
14. This makes a big magnalite pot full.
15. Feeds about 15-20.
16. This is a recipe I created.
17. It comes out perfect.

onions, shallot, vegetable oil, flour, shrimp, sweet corn, creamstyle, cream of mushroom soup, tomato sauce, tomato sauce, tomato paste, tomatoes, white potatoes, gallon shrimp, salt, red pepper

Taken from www.food.com/recipe/kellys-homemade-corn-soup-303795 (may not work)