Shrimp and Corn Soup

All you need:

  • 5 tbsp canola oil
  • 4 tbsp flour
  • 2 onions, finely chopped
  • 1 bell pepper, chopped
  • 4 green onions, chopped
  • 2 tbsp parsley, minced
  • 2 pounds shrimp; peeled, deveined and chopped
  • 1/8 tsp cayenne pepper
  • 1 dash hot sauce
  • 1 can of whole tomatoes chopped
  • 1 can whole kernel corn (not drained)
  • 1 cup chicken stock
  • 2 cups seafood stock
  • salt & pepper, to taste

All you do:

  1. Using a large pot or a Dutch oven, add the oil and flour and cook on medium heat, stirring often, until golden brown.
  2. Add onions and sauté for 10 minutes, stirring often. Add bell pepper, green onion, parsley, cayenne pepper and hot sauce. Then add chopped shrimp, stirring often. Simmer for 5 minutes.
  3. Add canned corn, chopped tomatoes, both stocks and salt & pepper. Simmer for 45 minutes, stirring occasionally. Enjoy!

Author: Reynolds Aultman

Reynolds Aultman, chef at the Waukee, Iowa Hy-Vee, creates delicious and creative recipes featuring Hy-Vee seafood. Chef Reynolds was inspired by his father’s love of cooking and began learning the trade at age 10. He decided to pursue his love of culinary science on a professional level and graduated from the Des Moines Area Community College Culinary program. Reynolds loves to cook with a Cajun flare, which he credits to his upbringing in New Orleans - where folks don't eat to live, but live to eat! Laissez Les Bon Temps Rouler! Let the good times roll!