Corn Soup with Shrimp
| Yield: | 1 Servings |
| Categories: | Shrimp, Tomato Base, Corn |
| 10 | Ears young; tender corn, cut from the cob, up to 12 | |
| 1 | cn | Rotel? tomatoes; finely chopped |
| 1/4 | c | All-purpose flour |
| 1/4 | c | Cooking oil |
| 1/4 | ts | Black pepper |
| 3 1/4 | qt | Water |
| 1 | lg | Onion; chopped |
| 1 | lg | Bell pepper; chopped |
| 1 | Clove garlic; chopped | |
| 8 | oz | Tomato sauce |
| 1 | lb | Small shrimp; peeled and deveined, up to 2 |
| 2 1/2 | ts | Salt |
| 1/2 | ts | Cayenne pepper; optional |
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