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 :))
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The Loups
- Stephanie
- My best friend Charlie and I moved from the deep South to the great North for me to go to graduate school at the University of Minnesota. I earned a Masters Degree in Public Health Nutrition and Dietetics, and we've moved back to Louisiana. I'm a dietitian who wants to help people improve their quality of life through healthy eating! We love adventures, traveling, food and family. We have two dogs: our corgi Punkin and our lab goofy Rufus. We are very blessed to be in love and to walk through life together!
hey boo!
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I have to ask..is this a Loup recipe?? Or your adaptation of one?
ReplyDeleteit is NOT a loup recipe... but it IS charlie loup-approved!! :)
ReplyDelete