Shrimp and Corn Soup Recipe

Ingredients

3-4 bacon strips
1 large onion, chopped
1 green pepper, chopped
3 medium potatoes, peeled and cubed
3 cans of Green Giant [tm] creamed corn
2 cans of Green Giant [tm] niblet corn
2 lbs. of peeled shirmp (about 4 pounds total)
1 pint of half and half
1/2 pint of heavy cream
1 tsp cayenne pepper
milk (see below)
salt and pepper
chopped parsley

1. In large heavy pot, fry bacon until crispy. Remove bacon to drain.

2. Saute' chopped onions and green pepper in bacon grease until soft.

3. Add the cubed potatoes and cover with water an inch above the potatoes.
Cover the pot with a lid and simmer over medium heat until potatoes are fork
tender.

4. Remove pot from heat and mash potatoes thoroughly.

5. Add all the corn, half and half and heavy cream. Stir to blend well.
Next, add enough milk so that the soup (quasi-chowder) is the consistency
you want. Some like it thin, I like mine a little thicker.

6. Add salt black pepper to taste and 1 tsp of cayenne pepper and return pot
to medium heat on the stove.

7. Stirring constantly to avoid scorching, bring mixture to a simmer, but do
not let it boil (it will be time to reduce the heat when you see small
bubbles rising up to the top of the creamy mixture). Reduce heat to low
temperature and continue simmering for 15-20 minutes.

8. Add shrimp and parsley; stir mixture well. Allow soup to simmer on low
heat until the shrimp are done (6-10 minutes max).

You can substitute crawfish for shrimp but be aware that crawfish are
already cooked and will take less time to heat. One variation that my wife
likes is to crumble the bacon back into the pot when you add the salt and
pepper. It sure doesn't hurt anything.

Heat your french bread until crispy (275 for about 8-10 minutes or higher
for less)