Louisiana Shrimp and Corn Soup | Louisiana Kitchen & Culture
Louisiana Shrimp and Corn Soup Recipe courtesy of Nancy Wilson for Louisiana Kitchen & Culture Serves 6 to 8 | | Louisiana Shrimp and Corn Soup Click image to
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Cooking tools:
- Pot
- Stove
- Whisk
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 2 tablespoons oil
- 4 tablespoons flour
- 3/4 cup finely chopped celery
- 1/2 cup finely chopped onions
- 1/4 cup finely chopped bell pepper
- 4 ounces tomato sauce
- 2 cups fresh corn kernels or 1 (17-ounce) can creamed or whole kernel corn
- 5 cups chicken stock
- 1 pound cleaned Louisiana shrimp*
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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