Recipe for Corn Soup with Shrimp 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
10 x Ears young, tender corn, cut from the cob, up to 12
1 can Rotel tomatoes, finely chopped
1/4 cup All-purpose flour
1/4 cup Cooking oil
1/4 tsp Black pepper
1/4 qt Water
1 lrg Onion, chopped
1 lrg Bell pepper, chopped
1 x Clove garlic, chopped
8 oz Tomato sauce
1 lb Small shrimp, peeled and deveined, up to 2
1/2 tsp Salt
Instructions:
Instructions: 1. Make a golden brown roux with oil and flour, not too dark.

2. Add onions and bell pepper and cook until tender.

3. Stir in corn, tomatoes and seasonings; cook 5 minutes, stirring often to prevent sticking.

4. Add water and bring to a boil. Lower heat and simmer approximately 45 minutes. Soup will become somewhat thickened.

5. Add shrimp and cook until they are pink. Simmer another 20 minutes.

Notes: Can be served immediately, but it is best when refrigerated at least 2 hours to allow flavors to blend. Serve as an entree or a main dish.

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  ... Corn Soup with Salsa   ::   Corn Soup, Parve/Vegan, Virtually Fat-Free   ...