Long before lake and gulf shrimp were available to Louisianians, river
	shrimp were in great supply. Many dishes featured this unique ingredient,
	but none is more famous than the Creole Style Sweet Corn and Shrimp Soup.
	The marriage of these items came about because of our friendship with the
	native American Indians and their gift of corn. 
	3 cups whole kernel corn
	2 pounds freshwater or other shrimp
	1 cup butter
	1 cup chopped onions
	1 cup chopped celery
	1/2 cup chopped red bell pepper
	1/2 cup chopped green bell pepper
	1/4 cup diced garlic
	1 cup diced tomatoes, seeded
	1 cup flour
	1 cup tomato sauce
	2 1/2 quarts shellfish stock
	1 cup heavy whipping cream
	1/2 cup sliced green onions
	1/2 cup chopped parsley
	salt and cracked pepper to taste
	Pepper Sauce to taste
	In a two gallon stock pot, melt butter over medium high heat. Add corn,
	onions, celery, bell peppers and garlic. Saute three to five minutes or
	until vegetables are wilted. Add tomatoes, blend well into the vegetable
	mixture and add flour. Using a wire whisk, whip constantly until white
	roux is achieved. Do not brown. Add tomato sauce and stock, one ladle at
	a time, stirring constantly until all is incorporated. Bring to a low boil
	and reduce to simmer. Add half of the shrimp and cook for thirty minutes.
	Add remaining shrimp, cream, green onions and parsley. Allow the shrimp to
	cook approximately ten minutes. Season to taste using salt, pepper and
	Pepper Sauce. 

 	Print This Recipe



INFORMATION For All Of Your Netscape Support, Netscape Updates and Netscape News, Visit: The Netscape UFAQ Netscape Browser Support