Corn and Shrimp Soup

By MaryEllen

Daphne brought this to a pot luck and it was delicious. It was a recipe from Chez Fred's Bakery Cafe in Austin TX.

Ingredients

• 1/2 cup diced onion
• 1/2 cup diced celery
• 4 tablespoons butter/margarine
• 1/4 cup all purpose flour
• 4 cloves garlic, pressed or minced
• 1/2 teaspoon seasoned salt
• 1/8 teaspoon celery seed, ground
• 1/4 teaspoon thyme
• 1/8 teaspoon white pepper
• 1/8 teaspoon ground cayenne pepper
• 1/4 tsp Old Bay seasoning
• 8 oz can tomato sauce
• 3/4 teaspoon Worcestershire sauce
• 2 cans low salt chicken broth; add water to equal 4 cups (or can use just water, vegetable broth, or combination)
• 1/4 teaspoon Tabasco sauce
• 10-oz package frozen (Green Giant) cream corn
• 1 lb large shrimp, deveined, cut into thirds
• 1 tablespoon fresh parsley, chopped
• (or dried is okay)

Preparation

Step 1

Melt butter/margarine, add veggies and garlic. Sauté on medium heat about 5 minutes (until about half done).

Add flour and seasonings to make a roux. Stir well; continue cooking on medium low heat for 10-12 minutes stirring occasionally.

Add liquids a bit at a time to the roux mixture, stirring with whisk to keep smooth. Continue cooking 10 minutes until slightly thickened.

Add frozen cream corn and cook until thawed. Add shrimp and cook until firm (about 5 minutes). Stir in parsley and serve.