Shrimp-Corn Soup

Directions

1. 1
   Bake corn in slow oven for 1 hour.
2. 2
   Saute onion and celery in margarine until tender.
3. 3
   Add diced tomato and cook until blended into onion mixture.
4. 4
   Add roux; stir well.
5. 5
   Add bay leaves and water, stirring after each cup.
6. 6
   When all water is added, boil slowly for 45 minutes.
7. 7
   Add corn; cook 30 more minutes on low heat; stir often.
8. 8
   Add shrimp; cook only until done, about 10 minutes. Turn off heat.
9. 9
   Season with salt, pepper and parsley.
10. 10
    Serve with hot French bread.
11. 11
    Freezes well.