Corn Soup with Shrimp

3 tbsp. oil

5 tbsp. flour

1 medium onion, chopped

1 cup shallots, chopped

2 cloves garlic

1 medium bell pepper, chopped

2 celery stalks, chopped

4 tbsp. dried parsley flakes

1 can (17 oz. each) stewed tomatoes, chopped

1 can tomatoes and chili peppers, chopped

3 cans (17 oz. each) whole kernel corn

1 can cream-style corn

5 qt. water

2 lbs. shrimp, peeled and deveined

Salt and pepper, to taste

Heat oil in soup pot. Make a roux by adding flour and cooking until brown.

Add onion, shallots, garlic, bell pepper, celery and parsley. Cook 10 minutes, or until onion is tender. Add stewed tomatoes and tomatoes and chili peppers; cook 10 minutes longer, stirring constantly. Add whole kernel corn and cream-style corn; stir until well mixed with seasonings. Add water, salt and pepper. Simmer one hour, stirring occasionally. Add shrimp. Simmer 30 minutes longer.

Makes about 10-12 servings