Corn, Shrimp Soup

11 ingredients
6 steps

Ingredients

  • 2 Tbsp. butter
  • 1 large onion
  • 1 small bell pepper
  • 2 ribs celery
  • 1 can cream-style corn
  • 1 can whole corn
  • 1 can Ro-Tel tomatoes, drained
  • 1 (46 oz.) large can V-8
  • 1 c. raw shrimp
  • 2 large red potatoes, quartered
  • favorite spice (if desired; I like tarragon or thyme)

Directions

  1. 1
    In a large pot (5-quart), saute seasoning in butter.
  2. 2
    Add raw shrimp when seasoning is soft.
  3. 3
    Cook until shrimp are pink, stirring often.
  4. 4
    This is when I add about 1/4 teaspoon tarragon. Add Ro-Tel, V-8, corn and potatoes with water to fill pot, about 2 cups.
  5. 5
    Cook on medium-low fire for about 45 minutes, stirring occasionally, until potatoes are done.
  6. 6
    Serve with garlic bread. Enjoy!

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