Shrimp & Corn Soup-Hymel's Restaurant

By Fleur de lis

State Times - June 3, 1982

Ingredients

• 2 lbs peeled shrimp
• 1 can petit diced tomatoes
• 1 can cream style corn (15-16 oz)
• 1 large bell pepper
• parsley
• 2 medium onions, chopped finely
• 2 pieces celery, chopped finely
• 1/3 cup roux
• salt and pepper to taste

Preparation

Step 1

Melt roux in large pot on stove. Add peeled shrimp and cook about 10 minutes. Add onions, celery, corn, tomatoes and cook for 1 1/2 hours on low fire. Add 3 quarts of water and cook on low fire for at least another 1 1/2 hours. Add salt, pepper bell pepper and parsley to taste and cook at least another 1/2 hour.The soup should have the consistency of a vegetable soup.