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Name: Shrimp and Corn Soup
Prep time: 30 min
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Cajun
Ingredients: 2 cans whole corn drained; 2 cans cream style corn; 1 can Rotel tomatoes drained; 1 large onion chopped; 1 large bell pepper chopped; 1 pint Half-and-half cream; 2 pounds shrimp peeled; Salt and pepper to taste; 3/4 cup vegetable oil; 3/4 cup plain flour

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INGREDIENTS

2 cans whole corn ; drained
2 cans cream style corn
1 can Rotel tomatoes ; drained
1 large onion ; chopped
1 large bell pepper ; chopped
1 pint Half-and-half cream
2 pounds shrimp ; peeled
Salt and pepper ; to taste
3/4 cup vegetable oil
3/4 cup plain flour

INSTRUCTIONS

Make roux (light brown). Add onions and bell pepper to roux. Cook until onions are transparent. Add Rotel, corn and 2 quarts water. Cook about 45 minutes. Add shrimp. Cook 15 minutes. Add half and half. Remove from heat. Freezes well.

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Nutrition

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Serving Size: 1 Serving (440g)
Recipe Makes: 8 Servings

Calories: 507
Calories from Fat: 228 (45%)

Amt Per Serving		% DV

	Total Fat 25.3g	34 %
	Saturated Fat 6g	30 %
	Monounsaturated Fat 12.2g
	Polyunsanturated Fat 5.8g
Cholesterol 194.6mg		60 %
Sodium 553mg		19 %
Potassium 731.2mg		19 %
Total Carbohydrate 44.2g		13 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 40.6g
Protein 29.8g		43 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 507

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