Recipes
Corn and Shrimp Soup
Carla L. Adams
2......sticks margarine
1......cup of flour
1......large onion, chopped
2......ribs of celery, chopped
1/4....tsp. garlic powder
2-16...oz. cans white cream style corn
2......cans evaporated milk
2......cans Niblet corn
2-10...oz. cans chicken broth
2......cans milk (regular or 2%)
1/2....gallon white crabmeat or 2 lb. peeled shrimp
1/2....tsp. salt
1/2....tsp. black pepper
1......tsp. red pepper
1/2....tsp. Tony's seasoning
1......can cream of shrimp soup
Sauté finely chopped onion and celery in margarine. Add flour and stir thoroughly. Add cream style corn, chicken broth and shrimp soup. Stir continuously. Add evaporated milk, salt, garlic powder and peppers. Pour in whole kernel corn and milk to consistency needed. add crabmeat or shrimp and heat thoroughly approximately 1/2 hour.
Please note: this recipe recipe has been altered as needed. For instance, the soup can be thinned as desired with added milk, or made less spicy depending on personal taste. I hope you enjoy!
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