Shrimp and Corn Soup?

2 pound shrimp
5 cans (15 ounces) Whole Kernel Corn
5 cans (15 ounces) Cream Style Corn
1 stick butter
2 cups diced onion
1 cup diced celery
1 cup diced green bell pepper
¼ cup minced garlic
2 cans (15 ounce) Stewed Tomatoes
1 can (10 ounce) Rotel
2 cans (5 ounce) V-8 Juice
cajun seasoning to taste
granulated garlic to taste
black pepper to taste


In a large sauce pot, melt butter. Add onions, celery, bell pepper and garlic and sauté until onions are transparent, about 3-5 minutes. Add raw shrimp and sauté until they are just pink. Add all canned ingredients and dried shrimp. Add seasoning, granulated garlic and pepper. Bring to a boil, reduce to simmer and cook for approximately 45 minutes. Add additional seasonings or water if necessary.

Kayse-PERFECT! And I have everything listed so I can skip a trip to the store in this crappy weather.

BTW, good meeting you at The Frontier Room in Seattle last week. Have to hoist one in BR sometime!

if anyone reading this has the easy recipe, would you please post it? i lost it and i can't find it...everything is from cans, and you just dump it in a little crock pot to warm it up.

(not great in quality, but great for me when i'm feeling lazy)

Found this using Google while watching the Saints:

Ingredients

* 1 lb crawfish or fresh shrimp, cleaned
* 4 tablespoons butter
* 1/2 teaspoon garlic powder (or to taste)
* 1 cup chopped green onion
* 1 cup chopped mushroom (optional)
* 8 ounces Philadelphia Cream cheese

* 2 (10 3/4 ounce) cans cream of potato soup

* 2 (11 ounce) cans white shoepeg corn

* 1 (10 3/4 ounce) can cream of mushroom soup
* 16 ounces half-and-half
* tony cachere's creole seasoning
* Tabasco sauce (to taste)

Rest of the directions here:

Easy Version

quote:

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not a fan of most cream based soups or "bisques" as they are usually poorly executed.

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had a poorly executed one at "on the half shell" yesterday for lunch. it was too thick, like an over cooked crab morney that had been sitting in a chaffing dish for hours

i didnt make it. and i didnt eat more than a bite. it was bad.

quote:

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* 2 (11 ounce) cans white shoepeg corn

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Call a fruit stand (Fresh Pickins, Po-Folks, etc.) get some frozen. I always use Shoepeg in mine.