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Shrimp & Corn Soup


1/2 cup oil
1/2 cup flour
1 cup finely chopped onion
2 pounds shrimp, peeled and deveined
2 cloves garlic, minced
1 - 10oz. can tomatoes, mashed with liquid
2-14oz cans chicken broth
2-17oz cans cream style corn
2-17oz cans whole kernel corn
salt and pepper
Maggi seasoning
2 tbls. minced parsley

In a heavy pot, make a light brown roux (gravy) using oil and flour. Add onions and shrimp and saute lightly. Add garlic and stir. Stir in tomatoes and cook over medium heat. Add broth and corn and cook 10 minutes, stirring frequently. Season to taste. Cook slowly 15-20 minutes, adding additional hot water and chicken broth for desired consistency. During the last 5 minutes of cook time, add minced parsley. Serves 8

Kindly contributed by Mary Mills

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