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Corn ‘n Shrimp Soup

1/2 Stick Butter               1 bag Seasoning Blend

4 C Water                        1 can Rotel tomatoes

1 can cream style corn    1 can cream of chicken soup

1 soup can of milk          2 bags frozen sweet corn

Tony Chachere’s             8 cups raw shrimp

(about 1.5 pounds)

Saute seasoning blend in butter.  Add water, Rotel, canned & frozen corn, shrimp.  Bring to boil.  Reduce heat to simmer and add cream of chicken (or celery or shrimp) soup, milk and Tony’s.  Stir well.  Let simmer for about 15 minutes til gently thickened.

Serve with toasted Texas toast for a warm meal on a cold wintry night!

 Find your new kitchen here!

About Carol Poche'

Love Baton Rouge and bringing people home. Real estate is my passion...helping homebuyers and sellers follow their dreams. With my business partner, Jeffrey Welsh, our Baton Rouge real estate team The KeyFinders served more than 150 clients last year finding or selling their dream homes! Keller Williams Redstick Partners 8686 Bluebonnet Blvd. Baton Rouge, LA 70810 225-768-1800 Each Office Independently Owned and Operated

One response »

  1. Temperature has dropped — it’s soup for dinner tonight! Love finding the recipe on line!

    Reply

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