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.