Lunch: Festive Corn Soup Recipe

Ingredients

1/2 cup all-purpose flour
1/2 cup vegetable oil
1 medium onion, chopped
3 celery ribs, chopped
1 medium green pepper, chopped
1/2 cup sliced green onions
2 garlic cloves, minced
3 cans (14-1/2 ounces each) chicken broth
2 cans (10-3/4 ounces each) condensed cream of corn soup, undiluted
1 can (10 ounces) diced tomatoes with green chilies
1 bay leaf
1 teaspoon salt
1/4 to 1/2 teaspoon white pepper
1/4 teaspoon ground red or cayenne pepper
Dash hot pepper sauce
1 pound uncooked medium shrimp, peeled and deveined
1/3 cup chopped fresh parsley
Cooked rice

Instructions

In a Dutch oven, stir flour and oil until smooth. Cook over medium-low heat, stirring constantly, until mixture is a light reddish-brown, about 10-15 minutes. Stir in the onion, celery, green pepper, green onions and garlic. Cook over medium heat until the vegetables are just crisp-tender, about 5 minutes, stirring often. Stir in the broth, soup, tomatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add shrimp; cook for about 10 minutes longer or until shrimp turn pink, stirring occasionally. Discard bay leaf. Stir in parsley. Serve soup in bowls over rice.

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