Tasty Tuesday ~~ Corn and Shrimp Soup

Hey friends. Whatcha up to? I've been SO busy lately, have barely stuck my toes into the Blogosphere or other swimming holes along the Social Network Highway. (Mardi Gras activities, a massive art project deadline and the time change certainly haven't helped!)

Hope you like this southern favorite. It's good all year round, and most of us keep the key ingredients on hand, so no mad dash to the grocery is needed. :)

TELL ME -- WHAT'S YOUR FAVORITE SOUP TO MAKE OR EAT?

Simple Corn & Shrimp Soup

1 T. olive oil
2/3 cup chopped onion
1/4 cup chopped celery (if you like it)
2 cloves minced garlic
1 lb. large Gulf shrimp (cleaned & deveined)
20 oz. cream corn
10 oz fresh (cut from cob) or canned corn niblets 
Sea salt & pepper to taste
(If you like heat, add a 10-oz. can of Ro-tel tomatoes w/green chillies)
1 1/2 cups water
1 T. brown gravy mix or roux (from jar or homemade)

In a large Dutch oven or heavy pot, saute' veggies until soft and almost clear. Add in shrimp and stir until you can almost see through them. Put in cream corn, Ro-tel (if using), and corn.

Cook covered on low for 20-30 minutes. Add in seasoning and stir well. Last, dissolve gravy mix or roux in 1 1/2 cups water, then add to pot. Stir to make sure any lumps are dissolved. Simmer on lowest temperature until ready to serve. Garnish with parsley if desired.