Corn and shrimp soup

10 Servings

Ingredients

Quantity Ingredient
1 teaspoon Corn oil
2 Onions; finely chopped
1 Bell pepper; chopped
2 tablespoons Parsley; minced
2 pounds Shrimp; peeled
Salt and pepper to taste
8 Ears corn
7 cups Water
2 cans Tomatoes with green chilis

Directions

Saute onions and bell peppers in oil. Boil corn in water; scrape corn off cobs and return cobs to water; boil again. Remove cobs from water. Add sauted onions, bell peppers, parsley, tomatoes, corn, salt and pepper; Simmer 1 hour. Add shrimp.

>From A Votre Sante BY: Greater Baton Rouge Health Care Alliance-1988 Recipe by: CHERYL BAUGHMAN, Greater Baton Rouge Industrial Managers Posted to MC-Recipe Digest V1 #857 by Emily Griffin <emgriffi@...> on Oct 21, 1997

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