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!

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