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Friday, February 25, 2011

Shrimp & Corn Soup

This recipe originally came from "Connie" the lady down in Cocodrie, LA.
Makes 8-10 cups.

1. Saute:
- 1 stick butter
- 1 onion chopped
- 5 cloves garlic, finely chopped

2. Add
- 2 cans creamed corn
- 1 can diced rotel tomatoes
- 2 pounds shrimp (60-70 size)
* Place on medium heat and bring to boil until shrimp are cooked (8-10 min)

3. Add
- 1 pt half and half
- 1 pt whipping cream
* Heat on low until hot.

4. Add
- 1 lb Velveeta cheese
* Stir and heat until cheese is melted.

5. Add garlic salt and pepper to taste.
* If soup is too watery at this point, bring up to a boil for a few minutes to thicken.
* Add a can of whole kernel corn to soup for extra “corn” texture.

6. Garnish
- Chopped green onions or parley.

Julie Vining Smith

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