My grandma didn’t really believe in writing recipes down so unfortunately when she passed away a few years ago, she took many of her delicious recipes with her. I did manage to get a few written down though and one was my absolute favorite – her corn and shrimp soup. When I think comfort food, I think of this soup, with saltine crackers crumbled up in it. Warms your heart. This is her recipe, she actually typed it out for me on her old typewriter that wrote cursive. I’ll treasure it forever and smile everytime I take a bite.
Maw Maw Doris’ Corn & Shrimp Soup
3 large onions
2 ribs plus 1/4 cup hand chopped celery
2 bell peppers
1/2 cup cooking oil
1/2 cup all-purpose flour
1/2 can tomato paste
2 14-oz. cans stewed tomatoes
2 15-oz. cans tomato sauce
1 can Rotel tomatoes
2 cans Del Monte whole kernel corn
2 cans Del Monte Summer Crisp corn
2 cans Del Monte cream style corn
1/4 cup green onions, chopped
1/4 cup parsley, chopped
1 14.5 oz can Swanson’s chicken broth
approx. 8 cans water
2-3 lbs. shrimp (depending on size)
salt, black and red pepper to taste
chopped garlic to taste
1 large cooking spoon Lea & Perrin’s Worcestershire Sauce
1 large cooking spoon Lea & Perrin’s Wine Sauce (for chicken)
2 tsp. sugar
In microwave or on stove, heat the shrimp just long enough to turn them pink. Set aside. Chop onions, celery and bell peppers in food processor then set aside. Also set aside the 1/4 cup chopped celery to drop in later when the soup is boiling.
Now make the roux. Use a heavy 12 qt stockpot and heat the cooking oil over low heat. When hot, add flour. Continue cooking on low, stirring often until it reaches a golden brown color. (this takes a long time but it is the secret) Now add the chopped onions, celery and bell peppers. You may turn up the heat to medium. When vegetables are soft, add about 1.5 cups hot water to dissolve the roux.
Add the chicken broth when it comes to a boil. Add the tomato paste and Rotel tomatoes. Add tomato sauce. Slightly chop in food processor the large cans of whole kernel corn. Do not chop the summer crisp corn. Add these, add the water. When the mixture is hot again, add the cream style corn. Stir often, as this corn may cause it to stick.
Lower heat and stir often. Add the reserved celery, salt, peppers, sugar and garlic and both Lea & Perrin’s. You may turn up the heat a little and stir often. May have to use two pots! Let boil 20 minutes. Lower heat again. Add shrimp. Cook 20 minutes more. Check and adjust seasoning if needed and add parsley and green onions.
Note from Christen: When I’m in a pinch, I just use seasoning blend frozen veggies 🙂