Shrimp Soup
Submitted by Sue Lowes on Nov 04, 2013

Creamy shrimp soup with assorted vegetables.

Servings:
10

Complexity:   
Easy

Total Time:
1 hour

Ingredients:
1 onion, chopped
1 bell pepper, chopped
1 stalk celery, chopped
3 large cloves garlic, chopped
1 stick butter
2 lbs fresh or frozen raw peeled shrimp
1 can creamed corn
1 can white kernel corn
2 cans creamy potato soup
1 can rotel tomatoes
1 pint heavy cream
1 large pinch of cayenne pepper (optional)

Directions:
Sauté onion, bell pepper, celery, garlic and butter until soft.

Ad the 2 lbs. of shrimp and sauté for 5 minutes.

Add the creamed corn, kernel corn, potato soup and rotel tomatoes. Stir and hear about 10 minutes.

A the heavy cream slowly, stir and heat until thick, simmer 20 minutes. Add the pinch of cayenne pepper.