| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Soups, Shrimp, Corn | 8 | Servings | |
INGREDIENTS
| 1 | Can whole kernel corn with liquid | |
| 1 | Can creamed corn | |
| 1 | Green pepper, diced | |
| 1 | Onion, diced | |
| 2 | Strips bacon | |
| 2 | c | Milk |
| 1/4 | c | Instant potatoes |
| 1/2 | lb | Shrimp, cooked |
| Pepper | ||
| Garlic powder | ||
| Dried basil | ||
| Bouquet Garni |
INSTRUCTIONS
Dice bacon, heat a soup pot and saute the bacon, green pepper onions, along with bacon, until onions and green pepper are tender. Pour in milk and cans of corn. Bring to a simmer. Stir in potatoes to thicken. Once thickened, add cooked shrimp and use seasonings to taste. This one was really ingenious. I would have never thought to use instant potatoes to thicken instead of using flour or cornstarch. The potatoes really add some flavor and do a great job of thickening. Source: Omalia Cooking School - "Hot or Cold Soups" - Steve Dillback Instructor Typos by Jim Kirk - captain@iquest.net Posted to MM-Recipes Digest V4 #259 by Jim Kirk <captain@iquest.net> on Oct 01, 1997
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