corn soup

i know we have batted the idea around of using our blogs to share recipes... and since ashleigh asked for a corn soup recipe, i thought this might be a good time to start sharing!


3T butter/oil
3T flour
1 onion, chopped
1 bell pepper, chopped
1/4 cup fresh parsley, chopped
3 garlic cloves ,chopped
1 can rotel tomatoes, diced
1 lb shrimp, peeled and de-veined
5 cups chicken broth
1lb frozen corn (you know we love corn.)
salt, pepper, cayenne to taste

make a roux with butter and flour. add onion, bell pepper and cook until softened (5 min?). add parsley and 2 cups chicken broth. slowly add the juice of the rotel tomatoes, stirring well. add the garlic. add the tomatoes and cook a little. add the rest of the chicken broth slowly bringing to a simmer. add the corn and simmer for about 30 minutes. add the shrimp and simmer until shrimp are cooked through.

we add enough red pepper and black pepper to make ours pretty spicy.  we also cut our shrimp into bite-sized pieces so we can have shrimp with every bite!

(we really have like 12 containers of this in our freezer. we're such corn-and-freezer-loving-loups :))