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Shrimp and Corn Soup Recipe

Mark Boughton Photography; styling by Teresa Blackburn

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shrimp , corn , soup , cream , tomatoes

Ingredients

Heat 2 (15-ounce) cans cream-style corn, 2 cups frozen corn, 2 (10-ounce) cans diced tomatoes with green chiles and 1 (15-ounce) can tomato sauce in a large saucepan. Add 2 pounds peeled shrimp and chopped green onions. Cook 5 minutes or until shrimp are done. Makes 12 cups. Recipe by Holly Clegg.

"Create a Stir," March 2009.

Instructions

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This soup turned out GREAT! It was easy to assemble and the crock pot worked like a charm. One addition...boneless chicken breast cut into small pieces like the shrimp. I sauteed the chicken after rubbing with cumin and chili powder to taste.

The added meat firmed up the broth a little, but all in all... a great turnout.

We are thinking of substituting LUMP CRAB with Old Bay for the shrimp when we can get back on the river for a fresh catch! Can't wait for Spring!

dperkins
3/4/09 12:14 PM

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