Corn and Shrimp Soup
- 1 stick butter or margarine (See note)
- 2 yellow onions, chopped (about 2 1/2 cups)
- 2 green bell peppers, chopped (about 2 cups)
- 2 heaping tsps. minced garlic
- 2 (14 3/4-oz.) cans cream-style corn
- 2 (11-oz.) cans niblet whole-kernel corn, undrained
- 1 (10-oz.) can Ro-tel milder tomatoes and green chilies, undrained
- 1 (14.5-oz.) can diced tomatoes, undrained
- 4 tsps chicken base mixed with 28 ozs. boiling water (or 2 [14 oz.-cans] chicken broth) (See note)
- 1 tsp. liquid crab boil, or to taste
- Salt, pepper and Tabasco sauce, to taste (See note)
- 2 lbs. cleaned and peeled medium shrimp (can use frozen peeled and cooked shrimp if you are in a hurry)
- 1 tbl. parsley flakes
- 1 bunch green onions, chopped
1. Heat butter or margarine in soup pot or large Dutch oven over medium-low heat.
2. Sauté yellow onions, bell peppers and garlic until onions are translucent.
3. Add in cream-style corn, whole-kernel corn, Ro-tel tomatoes, diced tomatoes, chicken broth and crab boil. Mix well and allow to simmer over medium-low heat for about 30 minutes.
4. Turn heat up to medium and add shrimp, parsley flakes and chopped green onions. When shrimp turn pink, soup is ready to serve, but it can be held at a simmer for up to an hour.
Note: I really prefer the chicken base mixed with boiling water in any recipe that calls for chicken broth. It seems to have a lot more flavor than the canned broth. I rarely add a lot of salt when cooking. I like the flavor of the liquid crab boil, and that is enough "heat" for me. However, you can certainly add Tony's, salt, black and/or red pepper and Tabasco to your own taste. If you are not using butter or margarine these days, I have made this quite successfully with Smart Balance.